Description
Learn how to make a delightful Chinese Steamed Fish with this easy recipe. Tender whole fish infused with the flavors of ginger, soy, and scallions, steamed to perfection and garnished with fresh cilantro.
Ingredients
Scale
Whole Steamed Fish:
- 1 whole white fish (such as sea bass, snapper, or tilapia), about 1.5 lbs, cleaned and scaled
- 2 tablespoons Shaoxing wine or dry sherry
- 1/2 teaspoon salt
Sauce:
- 3 tablespoons light soy sauce
- 2 tablespoons hot water
- 1 teaspoon sugar
Additional:
- 2 tablespoons vegetable oil
- 2-inch piece of fresh ginger, julienned
- 2 scallions, julienned
- Fresh cilantro for garnish (optional)
Instructions
- Rinse and Prepare Fish: Rinse and pat dry the fish. Score both sides, rub with Shaoxing wine and salt.
- Steam Fish: Place fish on a plate with ginger. Steam for 8–10 minutes until cooked.
- Prepare Sauce: Mix soy sauce, hot water, and sugar. Heat oil and pour over fish with sauce.
- Finish and Serve: Top with ginger, scallions, and hot oil. Garnish with cilantro and serve hot with rice.
Notes
- For best results, use the freshest whole fish available.
- If using fillets, reduce steaming time to 5–6 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion (about 6 oz fish)
- Calories: 220
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 70mg
