Steamed Whole Fish with Soy Sauce, Ginger, and Scallion (Classic Chinese)
A classic Chinese whole fish steamed with ginger, finished with a soy sauce and Shaoxing wine drizzle and a sizzling hot oil pour over fresh scallions and cilantro.
Equipment
- Large wok or pot
- Steamer rack or heatproof plate
- Small pan
Ingredients
- 1 whole fish such as snapper, tilapia, or sea bass, about 1 to 1.5 lb, cleaned and scaled
- 1/4 cup light soy sauce
- 1 tablespoon Shaoxing wine or dry white wine
- 1/2 cup vegetable oil or canola oil
- 1 piece fresh ginger (about 2 inch x 1/2 inch) julienned
- 2 scallions julienned
- A handful of fresh cilantro leaves
- Himalayan salt and freshly ground pepper to taste
Instructions
Prepare the Fish
- Clean the fish thoroughly, removing the gills and innards, then rinse under cold water and pat completely dry with paper towels.
Prepare the Steaming Setup
- Fill a large wok or pot with about 2 inches of water, set up a steamer rack or heatproof plate, and bring the water to a simmer over medium-high heat.
- Season the fish inside and out with salt and pepper, then stuff the cavity with half the ginger.
- Place the fish into the heatproof dish and top with the remaining ginger.
Steam the Fish
- Once the water is simmering, place the dish with the fish on the steamer rack, cover with a tight-fitting lid, and steam for 8-12 minutes until the flesh turns opaque and flakes easily with a fork.
Make the Soy Sauce Mixture
- While the fish is steaming, mix together the soy sauce and Shaoxing wine in a small bowl.
Finish the Dish
- Once the fish is done steaming, remove the dish from the steamer and place the scallion and cilantro over the fish.
- Heat the oil in a small pan over medium heat until hot but not smoking, then pour it over the fish to sizzle and release the aromas.
- Drizzle the soy sauce mixture over the fish and serve immediately with steamed jasmine rice.
Notes
This dish is light, aromatic, and perfect for any meal, especially when paired with simple sides like steamed rice or sauteed vegetables.
