Chinese Steamed Fish Recipe

[Kurt]

Savor the taste!

Ingredients:​

• 1 whole fish (such as snapper, tilapia, or sea bass), cleaned and scaled
• 2-3 slices of ginger
• 2-3 stalks of green onions, cut into 2-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame oil (optional)
• Fresh cilantro or additional green onions for garnish (optional)

Instructions:​

1. Prepare the Fish:
   • Rinse the fish under cold water and pat it dry with paper towels.
   • Make a few diagonal slashes on both sides of the fish to help it cook evenly and to allow the flavors to penetrate.
2. Season the Fish:
   • Place the fish on a heatproof plate that fits inside your steamer.
   • Place ginger slices and a few green onion pieces inside the cavity of the fish.
   • Season the fish with soy sauce and rice wine (or dry sherry). You can also add a little salt if desired, but be careful as the soy sauce is already salty.
3. Prepare the Steamer:
   • Fill the bottom of a steamer with water and bring it to a boil.
   • Place the plate with the fish on the steamer rack.
4. Steam the Fish:
   • Cover the steamer and steam the fish over high heat for about 10-15 minutes, depending on the size and thickness of the fish. The fish is done when it flakes easily with a fork and is opaque throughout.
5. Prepare the Sauce:
   • While the fish is steaming, heat the vegetable oil in a small pan over medium heat until it is hot but not smoking.
   • Add the remaining green onion pieces to the oil and cook briefly until fragrant, about 30 seconds. Be careful not to burn the onions.
6. Finish the Fish:
   • Carefully remove the fish from the steamer.
   • Pour off any excess liquid from the plate.
   • Drizzle the hot oil and green onions over the steamed fish. If using sesame oil, drizzle it over the fish as well.
7. Garnish and Serve:
   • Garnish with fresh cilantro or additional green onions if desired.
   • Serve immediately with steamed rice.

Tips:​

• Steaming Time: Adjust steaming time based on the size and thickness of the fish. As a general rule, steam for about 8-10 minutes per inch of thickness.
• Freshness: Use the freshest fish possible for the best flavor.
• Flavor Variations: You can add sliced mushrooms, shiitake mushrooms, or even thinly sliced bell peppers to the plate for added flavor and texture.

This Chinese Steamed Fish recipe is simple yet elegant, highlighting the natural flavors of the fish with aromatic seasonings. Enjoy your delicious and healthy meal!

 

[ReeseTaki]

Yum, this Chinese Steamed Fish recipe looks delicious! I can almost taste the freshness. Thanks for sharing such a flavorful dish