Steamed Fish with Ginger: A Delicious Chinese Classic
Get ready to impress with this foolproof steamed fish recipe that’s bursting with flavor!
Prep time:
25 minutes
Cook time:
15 minutes
Total time:
40 minutes
Servings:
4
Difficulty level:
Easy
Dietary tags:
Pescatarian, Gluten-free (with tamari), Low-carb
Equipment Needed:
• Large steamer or wok with steaming rack
• Heat-proof plate
• Sharp knife
• Cutting board
• Small saucepan
• Measuring cups and spoons
No steamer? No problem! Create a makeshift one using a large pan and a foil trivet.
Ingredients:
• 1 whole white fish (1-2 lbs / 450-900g), gutted and descaled (sea bass, tilapia, or red snapper work great)
• 3 tbsp (45ml) Shaoxing cooking wine
• 3 tbsp (45g) salt
• 2-4 tbsp (30-60ml) light soy sauce (or tamari for gluten-free)
• 3-4 slices fresh ginger, plus 2 tbsp julienned
• 3 scallions, green and white parts separated
• 1/3 cup (20g) chopped cilantro
• 3-4 tbsp (45-60ml) vegetable oil
Method:
1. Pat the fish dry with paper towels. Trust me, this step is crucial for perfect texture!
2. Cut diagonal slits on both sides of the fish, about 1.5 inches (4cm) apart.
3. Brush the fish with Shaoxing wine and sprinkle with salt, making sure to get into those slits. Let it marinate for 30 minutes.
4. While the fish marinates, set up your steamer. Bring a few inches of water to a boil in the bottom.
5. Create a bed of green scallion parts on your heat-proof plate. Place the fish on top.
6. Tuck thin slices of ginger into the fish slits. It’s like giving your fish a spa treatment!
7. Steam the fish for 10-15 minutes. Add 2 minutes for every additional 1/2 pound (225g) of fish.
8. Meanwhile, heat the vegetable oil in a small saucepan until very hot but not smoking.
9. When the fish is done (flesh should be opaque but bone slightly translucent), carefully remove the plate from the steamer.
10. Top the fish with julienned ginger, white scallion parts, and cilantro.
11. Pour the hot oil over the fish and aromatics. Listen for that satisfying sizzle!
12. Drizzle with soy sauce and serve immediately.
Crucial Tips:
• Don’t overcook! The flesh should easily flake off the bone but still be moist.
• Pat the fish dry before marinating. Wet fish = soggy steamed fish.
• The hot oil step isn’t just for show – it releases amazing aromas and flavors.
Storage:
Best eaten immediately, but leftovers can be refrigerated for up to a day.
Scaling:
Simply adjust ingredient quantities based on your fish size. Easy peasy!
Common Mistakes:
• Skipping the drying step
• Overcooking (trust the timing!)
• Not getting the oil hot enough for the sizzle
Variations:
• Try it with different fish like pompano or grouper
• Add a splash of sesame oil for extra nuttiness
• Experiment with aromatics like lemongrass or kaffir lime leaves
I’ve been making this dish for years, and it never fails to impress. The first time I served it at a dinner party, my guests couldn’t believe how simple yet incredibly flavorful it was. The key is using super fresh fish and not skimping on the aromatics.
Remember, steaming is a gentle cooking method that preserves the delicate texture of fish. It’s also incredibly healthy, making this dish perfect for those watching their calorie intake without sacrificing flavor.
Don’t be intimidated by the hot oil step – it’s what takes this dish from good to great. The sizzle releases all those amazing flavors from the ginger and scallions, infusing the fish with an irresistible aroma.
So, are you ready to give this a try? Trust me, once you master this technique, you’ll be steaming fish like a pro in no time!
