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Whole Steamed Fish
Whole Steamed Fish
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ginger, scallions, and hot oil perfume whole fish. Sweet soy sauce completes the dish.
Ingredients:
  • For the fish
  • 2 1/2-inch piece fresh ginger, divided
  • 2 scallions, divided
  • 20 small sprigs cilantro, divided
  • 1 (1 1/2 pound) whole black sea bass or red snapper, scaled and gutted
  • 2 teaspoons kosher salt
  • 1/16 teaspoon freshly ground black pepper
  • 1 tablespoon Shaoxing wine or dry sherry
  • For the sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons granulated sugar
  • 2 tablespoons canola or avocado oil
  • To serve
  • Cooked white rice
Instructions:
  • Set up your herb plates: Divide the cilantro, herbs, and ginger onto separate plates for cooking and garnishing to prevent cross contamination.
  • Prepare the ginger: First, cut a 1-inch piece of unpeeled ginger into 1/8-inch thick coins. Then, crush the coins with the side of a knife or the bottom of a small heavy skillet. Place the smashed ginger on a small plate for cooking. Next, peel the remaining 1 1/2-inch piece of ginger and slice it lengthwise into thin planks, about 1/16-inch thick. Stack a couple of planks together and thinly slice them lengthwise to create about 1 tablespoon of thin matchsticks. Arrange the julienned ginger on a separate plate for garnishing.
  • Prepare the scallions: Cut them into 2-inch long pieces and thinly slice lengthwise to yield 1/3 cup. Divide the sliced scallions, placing two-thirds on the plate with smashed coins and the remaining third on the plate with julienned ginger.
  • Divide the cilantro between the cooking plate and the garnish plate, setting aside for later.
  • Prepare your steamer: Place a metal steam rack inside a large wok. Fill the wok with about 1-inch of water and cover it with a large domed lid. Bring the water to a boil over high heat. Keep extra water nearby for topping up as needed. The next step will be to position the pie plate (or plate) with the fish on the steam rack.
  • Prepare the fish by trimming off all but the tail fin using kitchen shears. Remove any overlooked scales by running your fingers along the skin. Rinse the fish inside and out with cold water, then pat dry with paper towels.
  • Score the fish: Lay the fish flat on a cutting board. Make 3 evenly spaced parallel cuts at a slight angle, crosswise, through the flesh until the knife blade hits bone. Begin the first cut right after the head, then make two more slices in the thicker part of the fish. Flip the fish and repeat on the other side.
  • Season the fish generously inside and out with a sprinkle of salt and pepper, ensuring to get the seasoning into the scored flesh.
  • Prepare the fish for cooking: Fill the cavity of the fish with 3 to 4 ginger coins, 3 to 4 scallion batons, and 3 to 4 sprigs of cilantro from the plate. Spread half of the remaining smashed ginger, scallions, and cilantro in the pie plate. Place the fish on top of the herbs and sprinkle the rest of the ginger, scallions, and cilantro over the fish. Finish by splashing Shaoxing wine over the fish.
  • Ensure there is enough water in the wok for steaming. Add more if needed and bring to a boil. Gently place the fish in the pie plate on the steamer rack and cover the wok. Steam until the fish is cooked, the flesh is white, and flakes easily - approximately 12 minutes. If needed, steam for an additional few minutes until the flesh is flaky.
  • Prepare the flavorful sauce: Mix soy sauce, Shaoxing wine, and sugar in a small bowl; set aside. Heat oil in a saucepan.
  • Once the fish is cooked, gently lift the pie plate from the wok, discarding the herbs. Transfer the fish to a platter using two spatulas. Arrange julienned ginger, scallions, and cilantro over the fish. Heat the oil until very hot, then pour it over the fish and herbs. Warm the sauce in the same pan until sugar dissolves, then pour it around the fish. Enjoy your dish!
  • Serve immediately with a generous portion of steamed rice to savor all the delicious sauce. If you enjoyed this recipe, please leave a star rating below!

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