Description
This Chinese Steamed Fish recipe highlights a simple and healthy cooking method that preserves the delicate flavors and moisture of the fish. Using a whole fish like sea bass, tilapia, or red snapper, it is steamed with aromatic ginger, scallions, and a light soy sauce-based seasoning. The result is a tender, flavorful dish perfect for a wholesome meal, served with fresh garnishes for an authentic touch.
Ingredients
Scale
Fish and Seasonings
- 1 whole fish (such as sea bass, tilapia, or red snapper), cleaned and scaled
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Aromatics and Garnishes
- 3 slices ginger, julienned
- 2 scallions, sliced thinly (whites and greens separated)
- 1 red chili, thinly sliced (optional, for garnish)
- Cilantro leaves (optional, for garnish)
Instructions
- Prepare the Fish: Rinse the fish thoroughly inside and out under cold water. Pat it dry completely with paper towels to remove excess moisture.
- Score the Fish: Using a sharp knife, make diagonal cuts on both sides of the fish to help it cook evenly and absorb the seasonings better.
- Season the Fish: Place the fish on a heatproof plate or shallow dish that will fit inside your steamer. Drizzle and evenly coat the fish with soy sauce, rice wine (or dry sherry), sesame oil, and sugar.
- Add Aromatics: Top the fish with the julienned ginger slices and the white parts of the scallions, ensuring they are spread evenly over the fish.
- Steam the Fish: Bring a pot of water to a boil. Place a steamer basket inside the pot, ensuring the water does not touch the bottom of the basket. Carefully place the plate with the fish inside the steamer basket, cover with a lid, and steam for 8 to 12 minutes depending on the thickness and size of the fish. The fish is done when the flesh is opaque and flakes easily with a fork.
- Garnish and Serve: Carefully remove the fish from the steamer. Garnish with the green parts of the scallions, thinly sliced red chili, and fresh cilantro leaves if using. Pour some of the steaming liquid over the fish before serving. Serve immediately for best flavor and texture.
Notes
- Choose a fresh, whole fish weighing about 1 to 1.5 pounds for ideal cooking time.
- Scoring the fish helps it cook evenly and allows flavors to penetrate better.
- Adjust steaming time according to fish size; thicker fish requires additional minutes.
- Use a heatproof plate that fits snugly inside your steamer to avoid spills.
- If you don’t have rice wine or dry sherry, you can substitute with Shaoxing wine or omit it altogether.
- Optional garnishes like red chili and cilantro add a delicate spicy and fresh flavor contrast.
