Steamed Fish with Ginger and Scallion
清蒸鱼
A whole white fish steamed until silky and finished with sizzling oil and soy sauce.
Serves 4
Prep 10 min
Cook 12 min
Ingredients
- 1 whole white fish (about 1.5 lb), such as sea bass, cleaned
- 1 teaspoon salt
- 4 slices ginger
- 3 green onions, cut in thin strips
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1/4 cup cilantro leaves
Steps
Step 1. Pat the fish dry, make two slashes in each side, and rub with the salt. Lay two ginger slices on a heatproof plate and put the fish on top.
Step 2. Steam over boiling water for 10 to 12 minutes, until the flesh turns opaque and flakes easily at the thickest part.
Step 3. Mix the soy sauce, wine, and sugar. Pour away the liquid from the plate and discard the cooked ginger.
Step 4. Top the fish with the green onion strips, remaining ginger cut thin, and cilantro. Heat the oil until it shimmers, pour it over the top, then spoon over the soy mixture.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.