Steamed Fish, the Chinese Way (清蒸鱼)
User Reviews
5
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Prep Time
3 mins
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Cook Time
10 mins
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Total Time
13 mins
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Servings
2
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Calories
363 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Fish, the Chinese Way (清蒸鱼)
Description
Steamed Fish, the Chinese Way (清蒸鱼) calls for a whole fish such as sea bream or sea bass, carefully prepared and scored to allow quick and even steaming. Aromatic scallions and ginger are placed in the cavity and scattered around the fish to impart fragrance. The fish is steamed in a wok or pot over boiling water until just cooked through, preserving a tender and moist texture.
After steaming, the liquid released from the fish is discarded, and a hot oil mixture infused with dried chili and Sichuan peppercorn is poured over. A sauce of light soy sauce, Shaoxing rice wine, sugar, and white pepper is heated and added, lending a slightly sweet, savory, and mildly spicy flavor that enhances the fish without overpowering it. The result is a delicately flavored dish with lightly firm flesh and aromatic accompaniments.
This preparation is suited to a simple meal with steamed rice, letting the subtle seasoning and fresh fish taste shine. The fish should be served immediately to enjoy the best texture and aromas. The recipe notes provide guidance on substitutions and serving with a smaller plate if necessary.
Ingredients
- 1 fish about 400g/14oz, see note 1, whole, gutted and descaled
- 2 talk scallions julienned
- 1 small piece ginger julienned
- 1½ tablespoon neutral cooking oil sunflower, vegetable, peanut, etc, generic cooking oil
- 1 dried chili julienned
- 1 pinch Sichuan peppercorn whole
- 3 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine see note 2
- ½ teaspoon sugar
- 1 pinch ground white pepper
Instructions
- Wash the fish thoroughly then pat dry with kitchen paper. Cut the fish at a 45-degree angle several times on each side. Lay it onto a plate that fits in the wok/pot which you’ll use to steam.
- Put ⅓ of the scallions and ginger into the cavity of the fish. Scatter the rest under and over the fish.
- Place a steamer rack (or a small bowl) in the middle of a wok. Add water to the pot (lower than the rack/bowl) and bring it to a full boil.
- Put the fish plate on top of the rack (bowl). Cover the wok with a lid. Steam over high heat for 8 minutes (add 2 more minutes if your fish is larger).
- Take out the plate (use oven gloves to avoid burning). Carefully remove the cloudy liquid.
- Heat up oil, dried chili and Sichuan pepper in a small pan over low heat. As soon as the oil starts to smoke, pour it over the fish (you may either pour the spices onto the fish or discard them).
- Add light soy sauce, Shaoxing rice wine, sugar and white pepper to the same pan. Heat up until it bubbles. Pour over the fish.
- Serve immediately with plain rice (Don’t forget to dip the flesh into the sauce for best flavour).
Notes
- Sea bream is recommended, but sea bass, grass carp, perch, grouper, catfish, or flounder are suitable alternatives.
- Shaoxing rice wine can be replaced with dry sherry, sake, or white wine; it can also be omitted for an alcohol-free version.
- If the serving plate is too large to fit in the wok, slice the fish diagonally to steam in parts, then arrange it back together before adding the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 363kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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