Steamed Fish with Ginger and Soy
Ingredientsfor 2
280
Cal
38g
Protein
5g
Carbs
12g
Fat
- 11 whole sea bass or red snapper (about 2 lbs), scaled and gutted
- 23-inch piece fresh ginger, half sliced thin, half julienned
- 33 green onions, half cut into 2-inch pieces, half julienned
- 42 tablespoons Shaoxing rice wine
- 53 tablespoons soy sauce
- 61 tablespoon oyster sauce
- 72 teaspoons sugar
- 83 tablespoons vegetable oil
- 91 teaspoon sesame oil
- 10Fresh cilantro for garnish
Instructions
- 1
Score the fish diagonally 3 times on each side, cutting to the bone — this helps the fish cook evenly and allows flavors to penetrate. Rub Shaoxing wine all over the fish inside and out. Stuff the cavity and scores with the sliced ginger and green onion pieces.
- 2
Place fish on a heatproof plate. Set up a steamer with at least 2 inches of water and bring to a rolling boil. Steam the fish over high heat for 10–12 minutes, depending on thickness — the flesh should flake easily when tested with a chopstick at the thickest part.
- 3
While fish steams, combine soy sauce, oyster sauce, and sugar in a small saucepan. Heat until sugar dissolves and mixture is just warm. Carefully pour off and discard any liquid that has accumulated on the plate around the fish.
- 4
Scatter julienned ginger and green onion over the fish. Pour the warm soy mixture over the fish. Heat vegetable oil in a small pan until shimmering, about 400°F, and carefully pour it over the ginger and onion — it will sizzle dramatically, blooming the aromatics.
- 5
Drizzle with sesame oil and garnish with fresh cilantro. Serve immediately with steamed rice.