Steamed Fish, the Chinese Way (清蒸鱼)
A fresh whole fish steamed to a tender texture, seasoned with a delicious dressing, Chinese steamed fish requires little cooking skill but tastes incredible.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole fish, gutted and descaled (about 400g/14oz, see note 1)
- 2 stalk scallions, julienned
- 1 small piece ginger, julienned
- 1½ tablespoon cooking oil (sunflower, vegetable, peanut, etc.)
- 1 dried chili, julienned
- 1 pinch whole Sichuan peppercorn
- 3 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine (see note 2)
- ½ teaspoon sugar
- 1 pinch ground white pepper
Instructions
- 1
Wash the fish thoroughly then pat dry with kitchen paper. Cut the fish at a 45-degree angle several times on each side. Lay it onto a plate that fits in the wok/pot which you’ll use to steam.
- 2
Put 1/3 of the scallions and ginger into the cavity of the fish. Scatter the rest under and over the fish.
- 3
Place a steamer rack (or a small bowl) in the middle of a wok. Add water to the pot (lower than the rack/bowl) and bring it to a full boil.
- 4
Put the fish plate on top of the rack (bowl). Cover the wok with a lid. Steam over high heat for 8 minutes (add 2 more minutes if your fish is larger).
- 5
Take out the plate (use oven gloves to avoid burning). Carefully remove the cloudy liquid.
- 6
Heat up oil, dried chili and Sichuan pepper in a small pan over low heat. As soon as the oil starts to smoke, pour it over the fish (you may either pour the spices onto the fish or discard them).
- 7
Add light soy sauce, Shaoxing rice wine, sugar and white pepper to the same pan. Heat up until it bubbles. Pour over the fish.
- 8
Serve immediately with plain rice (Don’t forget to dip the flesh into the sauce for best flavour).