Nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe.
Ingredients
1 fish about 1kg or less (seabass, snapper, tilapia etc.)
2 inches ginger peeled and cut into thin strips
1 stalk scallion cut into 2-inch length, and then cut into thin silken threads
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine (optional)
Steamed Fish Soy Sauce Mixture
4 tablespoons light soy sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar grind into powder form or to taste
2 tablespoons Shaoxing wine or rice wine (optional)
Instructions
1. Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
2. Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
3. Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
4. As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
5. Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish.
6. Top with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
