Steamed Whole Fish with Ginger and Scallions

Name: Steamed Whole Fish with Ginger and Scallions
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Whole White Fish, Sea bass or tilapia; 700–900 g, cleaned and scaled; 40g Ginger, Peeled and julienned (divided); 5 Scallions, Spring onions; 2 cut into 5 cm lengths, 3 julienned (divided); 1 tsp Salt, Fine; 1 tbsp Shaoxing Wine; 3 tbsp Light Soy Sauce; 2 tbsp Water; 1 tbsp Shaoxing Wine; 1 tsp Sugar; 1 tsp Toasted Sesame Oil; 3 tbsp Neutral Oil, Peanut or vegetable; heated until smoking; 1 pinch of White Pepper; Some Cilantro, Fresh; a few sprigs, optional garnish

A classic Cantonese-style steamed whole fish, bright with ginger and scallions and finished with a savory soy–Shaoxing sauce. The flesh stays tender and silky while the hot oil and aromatics release an irresistible fragrance—perfect for a simple, elegant dinner.

A classic Cantonese-style steamed whole fish, bright with ginger and scallions and finished with a savory soy–Shaoxing sauce. The ... Show more

Traditional Chinese Recipe

Health Grade

B · Healthy

Rating

4.2

Time

30 min

Price

1,87 €

Calories

386 kcal

low calorie

quick

low carb

keto

Method

Rinse the fish

Rinse the whole white fish under cold water, then pat it very dry with paper towels so the skin steams cleanly instead of tasting muddy. Set it on a board or tray while you prep the aromatics.

Prep the aromatics

Peel the ginger and julienne it, then divide it into two equal piles, one for steaming and one for the finish. Trim the scallions: cut 2 into 5 cm lengths for the steamer and julienne the remaining 3 for topping. Make 2 or 3 shallow diagonal slashes on each side of the fish so the seasoning and steam can reach the flesh.

Season the fish

Rub the fish inside and out with the fine salt and Shaoxing wine. Tuck a few of the ginger matchsticks and scallion lengths into the cavity, then let the fish sit for 10 minutes while you mix the sauce.

Mix the sauce

In a small bowl, whisk together the light soy sauce, water, the remaining Shaoxing wine, sugar, toasted sesame oil, and a pinch of white pepper until the sugar dissolves. Keep it nearby so you can pour it on as soon as the fish is ready.

Steam the fish

Bring the water in your steamer basket setup to a full boil, then set the fish on a heatproof plate, scatter the remaining ginger and scallion lengths around and over it, and steam for 12 minutes, or until the flesh is opaque and just flakes at the bone. Keep the lid on and the heat steady so the steam stays strong.

Finish and serve

Lift the fish out carefully and pour off any liquid from the plate so the sauce stays concentrated. Spoon the seasoned sauce over the fish, pile on the reserved ginger and scallion julienne, and add the optional cilantro sprigs. In a small pan, heat the neutral oil until it is smoking hot, then immediately pour it over the aromatics so they sizzle. Serve right away.