Description
Discover the secrets to making a mouthwatering Chinese Steamed Whole Fish right at home. This restaurant-quality dish features tender, flavorful fish that melts in your mouth.
Ingredients
– 1 whole fish (such as snapper or sea bass), scaled and gutted
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 cloves garlic, minced
– 1 inch piece fresh ginger, peeled and julienned
– 2 green onions, sliced
– 1 red chili pepper, thinly sliced (optional)
Instructions
1. Rinse the whole fish under cold water and pat it dry with paper towels.
2. Make 3-4 diagonal slits on each side of the fish, cutting down to the bone.
3. In a small bowl, combine the soy sauce, rice vinegar, and sesame oil. Set aside.
4. Place the fish in a heat-proof steaming dish or on a plate that can fit inside a steamer.
5. Scatter the garlic, ginger, green onions, and chili pepper (if using) over and around the fish.
6. Fill a wok or pot with 1-2 inches of water and bring to a boil. Place the steaming dish or plate inside the wok/pot, making sure the water doesn’t touch the bottom of the dish.
7. Cover and steam the fish for 12-15 minutes, or until the flesh flakes easily with a fork.
8. Carefully transfer the steamed fish to a serving platter. Drizzle the soy sauce mixture over the top.
9. Serve the Chinese Steamed Whole Fish immediately, garnished with additional green onions and chili peppers if desired. Enjoy with steamed rice.
Notes
– For best results, use a fresh, high-quality whole fish.
– Experiment with different types of fish, such as sea bass, tilapia, or salmon.
– Adjust the cooking time based on the size of your fish.
– Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15
- Cook Time: 15
- Category: Seafood & Meatless
- Method: Steaming
- Cuisine: Chinese