Description
This Chinese Steamed Fish recipe features a whole white fish steamed to perfection with fresh ginger and green onions, then finished with a sizzling hot oil and savory soy sauce mixture. It is a healthy, flavorful main course that highlights classic Cantonese cooking techniques and delicate flavors, perfect for a light yet satisfying meal.
Ingredients
Scale
Fish and Aromatics
- 1 whole white fish (about 1½–2 lbs, such as sea bass, tilapia, or snapper), cleaned and scaled
- 3–4 green onions, julienned
- 2 inches fresh ginger, peeled and julienned
- Salt and white pepper to taste
Sauces and Oils
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for sizzling finish)
- Fresh cilantro leaves (for garnish)
Instructions
- Prepare the fish: Rinse the fish and pat it dry thoroughly. Make 2–3 diagonal slashes on each side of the fish to help it cook evenly. Season lightly inside and out with salt and white pepper to taste.
- Stuff aromatics inside: Insert some of the julienned ginger and green onion into the cavity of the fish. Place the remaining ginger on top of the fish to infuse flavor during steaming.
- Set up steamer: Prepare a steamer or use a large wok with a steaming rack. Add enough water to steam for 8–10 minutes and bring it to a rolling boil.
- Steam the fish: Place the fish on a heatproof plate that fits inside your steamer. Steam the fish over high heat for 8–10 minutes, or until the flesh flakes easily with a fork and has become opaque throughout.
- Prepare garnish and sauce: Carefully remove the fish from the steamer. Discard the steamed ginger and any liquid accumulated on the plate. Sprinkle the fish with the remaining fresh green onion and cilantro leaves.
- Make the sizzling sauce: In a small bowl, combine soy sauce, Shaoxing wine, and sesame oil. Heat vegetable oil in a small pan until it begins to smoke lightly, then carefully pour the hot oil over the fish to sizzle the herbs and release their aroma. Drizzle the prepared sauce mixture on top evenly.
- Serve: Serve the steamed fish immediately, ideally with a side of steamed rice to soak up the fragrant sauce.
Notes
- You can also use fish fillets for a quicker version.
- Adjust steaming time depending on fish size — roughly 10 minutes per inch of thickness.
- Use tamari instead of soy sauce for a gluten-free version.
- Ensure the water is boiling before placing the fish in the steamer to achieve perfect steaming.
