Albumin Fish Recipe (Soft Egg-White Steamed Fish) 🐟🍽️

Albumin fish is a light, delicate dish where fish is combined with egg whites. The protein Albumin creates a smooth, silky texture when steamed. This recipe is popular in some Asian-style cooking because it is soft, nutritious, and high in protein.

Ingredients

Main Ingredients

300–400 g white fish fillet (tilapia, cod, or snapper)
2 egg whites
½ cup Chicken Broth or water
1 teaspoon Soy Sauce
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon white pepper

Garnish

1 tablespoon chopped green onions
1 teaspoon grated Ginger

Step-by-Step Instructions

1. Prepare the Fish

Rinse the fish fillet and pat it dry.
Cut into small bite-size pieces.

2. Prepare the Egg White Mixture

Lightly beat the egg whites (do not foam too much).
Add chicken broth, soy sauce, sesame oil, salt, and pepper.
Stir gently until smooth.

3. Combine Fish and Egg Whites

Place the fish pieces in a shallow heat-safe bowl.
Pour the egg white mixture over the fish.

4. Steam the Dish

Place the bowl in a steamer.
Steam on medium heat for 8–10 minutes until the fish is cooked and the egg mixture becomes silky and set.

5. Add Garnish

Sprinkle green onions and grated ginger on top.

Serving Suggestions 🍚

Serve the albumin fish with:

Steamed rice
Stir-fried vegetables
Light soup

Helpful Cooking Tips

✔ Use fresh fish for the best flavor
✔ Avoid over-whipping egg whites (keeps the texture smooth)
✔ Steam gently to prevent bubbles and rough texture

✅ Result:
A soft, silky fish dish rich in protein with a delicate flavor and smooth texture.

If you want, I can also show you a famous Chinese restaurant-style steamed fish with egg white sauce that tastes even richer and smoother. 🐟🍳