Chinese steamed fish is a simple yet elegant dish that showcases the delicate flavors of fresh fish paired with a light soy-based sauce. This traditional Cantonese preparation is loved for its healthy, clean-tasting profile and ease of preparation. The fish is steamed to perfection, keeping it tender and moist, while the fragrant ginger, scallions, and soy sauce add a burst of umami. Served with steamed rice and leafy greens, this dish is a wholesome and satisfying meal that celebrates the natural flavors of the sea.
Ingredients:
- 1 whole white fish (e.g., sea bass, snapper, or tilapia), scaled and cleaned
- 2 tablespoons ginger, julienned
- 3 scallions, julienned
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine (Shaoxing wine is ideal)
- 1 teaspoon sugar
- 1 red chili, thinly sliced (optional, for garnish)
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions:
- Prepare the Fish: Rinse the fish thoroughly and pat it dry with paper towels. Make two or three diagonal slashes on both sides of the fish to help it cook evenly. Season lightly with salt and pepper.
- Set Up the Steamer: Fill a wok or large pot with about 2 inches of water. Place a steaming rack or heatproof plate on a stand inside the wok. Bring the water to a boil.
- Prepare the Fish for Steaming: Lay the fish on a heatproof plate. Sprinkle half of the ginger and scallions over and inside the cavity of the fish. Drizzle with the rice wine.
- Steam the Fish: Carefully place the plate with the fish into the steamer. Cover with a lid and steam over medium-high heat for 8–10 minutes, or until the fish is cooked through. You can check by inserting a fork into the thickest part of the fish; it should flake easily.
- Make the Sauce: While the fish is steaming, mix the soy sauce and sugar in a small bowl. In a separate pan, heat the sesame oil and vegetable oil until hot but not smoking.
- Finish the Dish: Once the fish is done steaming, carefully remove the plate from the steamer. Pour the soy sauce mixture over the fish. Scatter the remaining ginger and scallions on top, then pour the hot sesame-vegetable oil over them to release their aroma.
- Garnish and Serve: Garnish with red chili slices and fresh cilantro. Serve immediately with steamed rice and vegetables.
Enjoy this light and flavorful dish, perfect for a quick weekday dinner or an impressive addition to a family-style feast!
