Steamed Whole Fish
Cantonese steamed fish with ginger, scallion, and soy — finished with a dramatic pour of sizzling hot oil.
- prep 10 min
- cook 12 min
- total 22 min
- serves 3
- intermediate
- China
Ingredients
- 600 g sea bass
- 30 g ginger
- 5 stalks scallions
- 3 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 1 tsp sugar
- 15 g cilantro
- 3 tbsp vegetable oil
Steps
- Score the fish diagonally on both sides, rub with Shaoxing wine and salt, then place on a plate over ginger slices.
- Steam over high heat in a wok with a fitted lid for 8-10 minutes until the flesh is opaque and flakes easily at the thickest part.
- Discard the steaming liquid, scatter julienned scallions and cilantro over the fish, then drizzle with light soy sauce mixed with sugar.
- Heat vegetable oil in a small pan until smoking at 220°C.
- Pour the sizzling oil over the scallions — listen for the dramatic crackle — and serve immediately.
≈ 340 kcal · 42 g protein · 4 g carbs · 17 g fat — per serving, estimate