Steamed Fish – The Chinese Way
Steamed Fish – The Chinese Way
Servings Prep Time
3servings 15minutes
Cook Time
30-45minutes
Servings Prep Time
3servings 15minutes
Cook Time
30-45minutes
Ingredients
Instructions
  1. Bring some water to boil in a wok or large pot. The water should sit below what you’re going to steam your fish in. Make sure you have a lid to seal in the steam. I used a bamboo steamer.
  2. Roughly chop one bunch of scallions and slice 1 inch of ginger. Place on a heat proof platter that can fit inside your steamer or pot. A deep dish will work best to catch the juices of the fish as it steams.
  3. Rinse your fish and place it on top of the ginger and scallions. Salt it lightly, cover with more ginger and scallions, and place the platter in your steamer or pot. Steam the fish for approx. 30-45 minutes or until you can stick a chopstick all the way through. You can also tell when the fish is done when the eye turns white.
  4. A little bit before the fish is done, slice the remaining ginger and scallions into long thin strips. Sauté the ginger in some canola or vegetable oil on medium heat and add the soy sauce. Turn off the heat and add the sesame oil.
  5. Once the fish is steamed top with more fresh scallions and ginger, and the hot soy-sauce ginger sauce. The hot sauce will slightly cook the raw ginger and scallions on top. It will also mix with the liquid released by the fish in steaming to create a flavorful broth.
  6. Serve hot with rice and green vegetables like Chinese broccoli (gai lan).
Recipe Notes

TIP: Try not to over-season the fish with salt as the soy sauce will make it salty as well. You can also substitute the salt for MSG for extra umami flavor.