Steamed Fish
(4.5)
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A classic centerpiece dish, perfect for big groups and family vacations. This steamed fish recipe is a traditional favorite, known for its simplicity and delicious taste, often featured in my dad's famous 12-course feasts during significant holidays like Lunar New Year.
00:12:00 total
Serves 4
easy
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Ingredients
- fish - 1 (descaled, cleaned, and dried)
- ginger - watch the video to see (sliced and some strips for garnish)
- green onion - watch the video to see (pieces for layering and strips for garnish)
- cilantro - watch the video to see (for garnish)
- light soy sauce - watch the video to see
- dark soy sauce - watch the video to see
- cooking wine - watch the video to see
- white pepper - watch the video to see
- water - watch the video to see
- sugar - watch the video to see
- salt - watch the video to see
- hot oil - watch the video to see (for garnish)
- sesame oil - watch the video to see (for garnish)
Instructions
- Prepare the Fish: Make a small cut into the back of the fish. Place slices of ginger over the top and layer pieces of green onion underneath.
- Combine Sauce Ingredients: Combine light soy sauce, dark soy sauce, cooking wine, white pepper, water, sugar, and salt.
- Steam the Fish: Boil water in a wok with a simmer rack. Place the fish inside and cover with a lid. Cook on high heat for about 12 minutes or until the eyes have turned white.
- Garnish and Serve: Carefully remove the plate from the wok, discarding the juices and ginger. Garnish with strips of ginger, green onion, and cilantro. Pour hot oil over the fish, followed by sesame oil and the prepared sauce.
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