Steamed Fish with Soy and Ginger

Name: Steamed Fish with Soy and Ginger
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole white fish (e.g., striped bass, tilapia, or branzino, 1.5 lbs, cleaned and scaled); 3 inches Fresh ginger (julienned into fine matchsticks); 4 Scallions (julienned lengthwise, separate white and green parts); 3 tbsp Light soy sauce; 1 tsp Sugar; 1 tbsp Shaoxing wine; 3 tbsp Peanut oil or canola oil

A traditional banquet dish featuring delicately steamed whole fish with hot oil poured over aromatics.

25 minutes

Serves 4

Dinner

Contains common allergens

Fish Peanut Seafood Soy Wheat

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Instructions

6 steps

1
Prep the Fish: Score the thickest part of the fish on both sides with a knife. Rub the inside of the cavity and the outside with a pinch of salt and the Shaoxing wine.

2
Set Up for Steaming: Place a heatproof plate inside a large steamer or wok with boiling water. Lay the white parts of the scallions and half the julienned ginger on the plate, then place the fish on top (this elevates the fish for even cooking).
3
Steam: Cover tightly and steam over high heat for exactly 8-10 minutes (depending on thickness). The fish is done when the flesh is opaque and flakes easily at the bone.
4
Make the Sauce: While the fish steams, mix the light soy sauce, sugar, and 2 tbsp of hot water in a small bowl until the sugar dissolves.
5
Garnish the Fish: Carefully remove the plate from the steamer. Discard any cloudy water that pooled on the plate. Spread the remaining fresh julienned ginger and the green parts of the scallions over the top of the fish.
6
Flash with Hot Oil: In a small saucepan, heat the peanut oil until it is smoking hot. Carefully pour the smoking oil directly over the scallions and ginger on the fish—it should sizzle loudly and release their aromas. Pour the soy sauce mixture around the edges of the fish and serve immediately.

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