Traditional Steamed Whole Pike

Preparation info
  • Serves


    • Difficulty


Appears in

By Ken Hom

Published 1998

  • About

This was always a special culinary treat, and pike remains one of my favourite fish today. Its sweet, firm and slightly flaky flesh makes it perfect for steaming. We enjoyed it simply steamed so that its fresh, natural flavour could shine. Then we quickly doused it with a shower of freshly shredded spring onions, a touch of light soy sauce, and hot, smoking oil that was ladled on as a last-minute touch, like butter in Western cooking. We served the pike whole in my uncles restaurant, and it