A traditional Chinese dish featuring whole steamed fish, infused with ginger, scallions, and a savory soy sauce dressing, finished with sizzling hot oil. It’s a symbol of prosperity and a beloved dish for celebrations like Chinese New Year.
Classic Steamed Fish Recipe
A traditional Chinese dish featuring whole steamed fish, infused with ginger, scallions, and a savory soy sauce dressing, finished with sizzling hot oil. It's a symbol of prosperity and a beloved dish for celebrations like Chinese New Year.
Ingredients
- 1 whole fish (about 1.5-2 lbs e.g.
- 1 inch ginger half julienned
- 3 stalks green onions cut into 2-inch lengths
- 3 cloves garlic minced
- 3 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine optional
- 1 teaspoon sugar optional
- 1/2 teaspoon white pepper
- 2 tablespoons neutral oil like vegetable or canola
- 1/4 cup fresh cilantro chopped for garnish
Instructions
- Rinse the fish thoroughly under cold water, pat dry with paper towels. Make two to three shallow diagonal slits on both sides of the fish. Place a few ginger slices and green onion pieces inside the fish cavity and on top of the fish.
- Arrange the fish on a heatproof plate that fits into your steamer. Bring water in your steamer to a rolling boil.
- Carefully place the plate with the fish into the steamer. Cover and steam for 8-12 minutes, depending on the thickness of the fish. The fish is cooked when its flesh turns opaque and flakes easily with a fork.
- While the fish is steaming, prepare the sauce: In a small bowl, combine light soy sauce, Shaoxing wine (if using), sugar (if using), and white pepper. Mix well.
- Once the fish is cooked, carefully remove it from the steamer. Discard the ginger slices and green onion pieces, and drain any liquid that has accumulated on the plate. This liquid can be fishy.
- Arrange fresh julienned ginger, julienned green onions, minced garlic, and chopped cilantro on top of the steamed fish.
- Heat the neutral oil in a small pan until it's shimmering hot, almost smoking. Carefully pour the hot oil over the aromatics on the fish. You should hear a sizzling sound. This step helps to release the aroma of the ginger, garlic, and green onions.
- Finally, pour the prepared soy sauce mixture evenly over the entire fish. Serve immediately with steamed rice.
Notes
Use a fresh whole fish like branzino, snapper, or sea bass for the best results. Ensure your steaming setup is ready before you start, as cooking time is crucial. For extra flavor, you can rub the fish with a pinch of salt and white pepper before steaming. Adjust soy sauce to your taste, and for a spicier kick, add thinly sliced bird's eye chilies to the garnish.
