Chinese Steamed Whole Fish with Ginger and Scallion

Name: Chinese Steamed Whole Fish with Ginger and Scallion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ pound whole white fish (, descaled and gutted (striped bass, cod, flounder, etc)); 2 inch knob of ginger (, peeled and julienned (about 2 TBSP/ ½ ounce)); 2 stalk green onion (, thinly sliced); 1 Tablespoon kosher salt (, or as needed); cilantro (, roughly chopped (optional)); ¼ cup soy sauce; 2 Tablespoon hot water; 2 teaspoon granulated sugar; 3 Tablespoon oil (, or any neutral flavored oil)

5.0

(3)

twoplaidaprons.com

Your recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Mei

ginger soy steamed fish whole fish

Chinese Steamed Whole Fish with Ginger and Scallion

Ingredients

Remove All · Remove Spices · Remove Staples

1½ pound whole white fish (, descaled and gutted (striped bass, cod, flounder, etc))2 inch knob of ginger (, peeled and julienned (about 2 TBSP/ ½ ounce))2 stalk green onion (, thinly sliced)1 Tablespoon kosher salt (, or as needed)cilantro (, roughly chopped (optional))¼ cup soy sauce2 Tablespoon hot water2 teaspoon granulated sugar3 Tablespoon oil (, or any neutral flavored oil)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In your steaming setup, add about 1½ inch of water. Bring the water to a boil, then reduce the heat down to a simmer.*Refer to the post for DIY steaming setup ideas.*

Step 2

While the water is heating, rinse the whole fish under water to remove any impurities or scales. If there's any bloodline left on the spine of the fish, scrape and rinse it off under water. Gently pat the fish dry with clean towels. It doesn't have to be completely dry, just as long there's no puddles of water.*Refer the the post for more detail and photo reference. Also, have your fish already descaled and gutted. You can usually have your butcher clean the fish for you.*

Step 3

Lightly season both the interior and exterior of the fish with some salt. Place the fish on an oblong, heatproof dish and stuff the interior with ⅓ of the julienned ginger and sprinkle another ⅓ of the ginger on top of the fish.

Step 4

Once the water is ready, place the plate of fish in your steamer and place the lid back on. Let the fish steam for about 15-20 minutes, or until you can easily cut through the fish cleanly with a spoon without much resistance and the fish looks flakey. *The cook time will vary with each fish, depending on the thickness and the size of the fish.*

Step 5

While the fish is steaming, combine the soy sauce, hot water, and sugar. Stir until the sugar granules are dissolved. Set the sauce aside until the fish is done steaming.*Feel free to reduce the amount of hot water if you wish the sauce to be saltier. Also, if you really enjoy dishes with a lot of sauce, you can double the sauce recipe and the aromatics.*

Step 6

Once the fish is done, carefully remove it from the pot. Heat the ¼ cup of oil in a pan until it just starts to smoke. While the oil is heating up, pour the sauce over the fish and top the fish with the remaining julienned ginger, thinly sliced green onions, and roughly chopped cilantro (optional).When the oil is hot and ready, carefully pour the oil over the ginger, green onion, and cilantro.

Step 7

Garnish the fish with more fresh cilantro if you'd like and enjoy it while it's hot with some steamed white rice!