Steamed Fish
A celebratory feast won't be complete without Chinese-style steamed fish. It is seasoned to perfection with a savory sauce made with chopped red onions, green onions, ginger, coriander, light soy sauce, and a bit of sugar. You will love how delicious and flavorful this simple dish is by doing only basic cooking steps, such as stir-frying and steaming,
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole fish (I used sea bass.)
- 10 g chopped green onions
- 10 g sliced ginger
- 1 tsp salt
- 1 tbsp cooking wine
- Lard or oil (for brushing)
- 1/2 red onion (thinly sliced)
- 10 g chopped green onions
- 10 g sliced ginger
- 50 g fresh coriander
- 1 tbsp water
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 1/2 cup chopped green onion
- 1/2 cup chopped red chili peppers
- 1 scoop of hot oil
Instructions
- 1
Chop the fish. Start by cutting off the head and tail, then carefully trim off the middle bone using scissors.
- 2
Take the belly and flatten it. Cut each side of the fish into straight or diagonal thin slices. Cutting the sides helps cook it faster and absorb the flavors better.
- 3
Marinate all parts of the fish with chopped green onion, ginger, salt, and cooking wine for 10 minutes.
- 4
Rinse well with water to remove any fishy odor.
- 5
Drain the fish and place it in a steaming dish. Carefully flip each strip of the sliced belly to let the flesh side face the top.
- 6
Brush with lard or oil and steam over high heat for 6 minutes. Set a timer to avoid overcooking and drying out the fish. You can adjust the steaming time according to the size of your fish.
- 7
Meanwhile, prepare the sauce by stir-frying thinly sliced red onions, green onions, ginger strips, and fresh coriander.
- 8
Then, add water, light soy sauce, and a bit of sugar. Mix well.
- 9
Once the fish is steamed, drain any excess liquid.
- 10
Garnish with chopped green onions and chili. Then, drizzle the prepared sauce and hot oil.