Chinese-Style Steamed Whole Fish
Ingredients
The sauce
-
1
tablespoon
sesame oil
-
¼
cup
soy sauce
-
2
teaspoons
sugar
-
1
hot chili
thinly sliced (optional)
For steaming the fish
-
1
whole fish (about 1–1.5 lbs)
such as Branzino
-
to taste
kosher salt and pepper
-
6
scallions
greens part only, cut into 2-inch lengths
-
1
piece
ginger (3-inch, sliced crosswise into coins)
-
a few
handfuls
cilantro
-
2
tablespoons
sake
For finishing
-
2
tablespoons
olive oil (or macadamia nut oil)
-
1
scallion
green part only, thinly sliced on the bias
-
1
piece
ginger (2-inch, peeled and julienned)
-
a small
handful
cilantro, finely chopped
Instructions
- Make the sauce by whisking together sesame oil, soy sauce, sugar, and optional chili in a small bowl.
- Prepare the fish by cutting slits on each side, seasoning with salt and pepper, and stuffing with scallions, ginger, and cilantro.
- Set up a steamer bed with remaining cilantro, scallions, and ginger, and place the fish on top.
- Bring water to a boil in a large pot, then place the steamer basket inside and pour sake over the fish.
- Cover and steam the fish for 9-10 minutes until cooked through.
- Transfer the fish to a platter and discard the aromatics.
- Heat olive oil until shimmering, then pour it over the fish.
- Heat the soy sauce mixture until bubbling, then pour it over the fish and garnish with scallions, ginger, and cilantro.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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