Chinese Steamed Fish
Ingredients:
1 whole fish (such as sea bass, tilapia, red snapper or other white fish), cleaned and scaled
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon sugar
3 slices ginger, julienned
2 scallions, sliced thinly
1 red chili, thinly sliced (optional, for garnish)
Cilantro leaves (optional, for garnish)
Instructions:
1. Prepare the fish:
Rinse the fish thoroughly inside and out. Score the fish on both sides to help it cook evenly and absorb the flavors.
2. Season the fish:
Place the fish on a heatproof plate or in a shallow dish that fits in your steamer. Sprinkle the fish with soy sauce, rice wine, sesame oil, and sugar, ensuring it’s evenly coated.
3. Add aromatics:
Top the fish with ginger slices and scallion whites.
4. Steam the fish:
Bring a pot of water to a boil. Place the plate or dish with the fish in the steamer basket, ensuring the water doesn’t touch the fish. Cover and steam for 8-12 minutes, depending on the size and thickness of the fish. The fish is done when it’s opaque and flakes easily with a fork.
5. Serve:
Remove the fish from the steamer. Garnish with scallion greens, red chili slices, and cilantro leaves, if using. Serve immediately with the steaming liquid from the plate.
