Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes, making it perfect for busy weeknights.
- Authentic Flavors: Combines classic Chinese ingredients like soy sauce, ginger, and rice wine for a genuine taste.
- Healthy and Light: Steaming preserves the fish’s nutrients without adding extra fats or oils.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole Fish: Sea bass, tilapia, or red snapper are ideal choices.
- Soy Sauce: Light soy sauce is recommended for its balanced flavor.
- Rice Wine or Dry Sherry: Adds a subtle sweetness and depth.
- Ginger: Fresh ginger, thinly sliced, imparts a warm, spicy aroma.
- Scallions: Julienned scallions provide a fresh, crisp contrast.
- Cilantro: Optional, for garnish.
- Red Chili: Optional, thinly sliced, for a hint of heat and color.
Directions
- Prepare the Fish: Rinse the fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side to allow even cooking and better flavor absorption.
- Season: Place ginger slices and some scallion pieces inside the cavity and on top of the fish. Drizzle with rice wine.
- Steam: Set up a steamer over boiling water. Place the fish on a heatproof plate and steam over high heat for about 8-10 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily.
- Prepare Sauce: In a small saucepan, combine soy sauce with a bit of water and a pinch of sugar. Heat until warm.
- Garnish and Serve: Carefully transfer the steamed fish to a serving platter. Discard the ginger and scallions used during steaming. Top with fresh julienned scallions, cilantro, and red chili slices if using. Pour the warm soy sauce over the fish. In a separate pan, heat a tablespoon of oil until smoking, then drizzle it over the garnished fish to release the aromatics’ flavors. Serve immediately.
Servings and Timing
- Servings: This recipe serves 2-4 people, depending on the size of the fish and accompanying dishes.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: 8-10 minutes, varying with fish size.
Variations
- Fish Fillets: If preferred, use fish fillets instead of a whole fish. Adjust steaming time accordingly, usually around 5-7 minutes.
- Herbal Infusion: Add a few sprigs of fresh herbs like basil or mint inside the fish cavity for an aromatic twist.
- Spicy Kick: Incorporate sliced fresh chilies or a dash of chili oil to the sauce for added heat.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat the fish by steaming for a few minutes until warmed through. Avoid microwaving, as it can overcook the fish and alter its texture.
FAQs
1. Can I use frozen fish for this recipe?
Yes, but ensure the fish is fully thawed and patted dry before steaming to achieve the best texture and flavor.
2. What can I substitute for rice wine?
Dry sherry or white wine can be used as substitutes. For a non-alcoholic option, consider using apple cider vinegar diluted with water.
3. Is it necessary to use a whole fish?
While traditional, using a whole fish isn’t mandatory. Fish fillets can be used; just adjust the steaming time accordingly.
4. How do I know when the fish is fully cooked?
The fish is done when its flesh turns opaque and flakes easily with a fork. Overcooking can lead to a dry texture, so monitor closely.
5. Can I add vegetables to the steamer?
Yes, steaming vegetables like bok choy or broccoli alongside the fish makes for a complete meal.
6. What type of soy sauce is best?
Light soy sauce is recommended for its balanced saltiness, which complements the delicate fish flavor without overpowering it.
7. How can I make this dish gluten-free?
Use tamari or a certified gluten-free soy sauce to accommodate gluten-free dietary needs.
8. Is it safe to eat the fish skin?
Yes, the skin is edible and becomes tender when steamed. Ensure the fish is properly scaled and cleaned.
9. Can I prepare the sauce in advance?
Certainly, the sauce can be made ahead and reheated before serving.
10. What side dishes pair well with steamed fish?
Steamed rice, sautéed greens, or a light soup are excellent accompaniments to this dish.
Chinese steamed fish
- Total Time: 18-20 minutes
- Yield: Serves 2-4
- Diet: Low Fat
Description
Savor the delicate flavors of Chinese Steamed Fish, a classic dish infused with aromatic ginger, scallions, and a savory soy-based sauce. This quick and healthy recipe is perfect for festive occasions or busy weeknights, ready in under 20 minutes.
Ingredients
- 1 whole fish (sea bass, tilapia, or red snapper)
- 2 tbsp light soy sauce
- 1 tbsp rice wine or dry sherry
- 1-inch piece fresh ginger, thinly sliced
- 2 scallions, julienned
- Fresh cilantro (optional, for garnish)
- 1 red chili (optional, thinly sliced for garnish)
- 1 tbsp cooking oil
- 1 pinch sugar
Instructions
- Prepare the Fish: Rinse the fish under cold water and pat dry. Make three diagonal cuts on each side.
- Season the Fish: Stuff the cavity with ginger and scallions, then drizzle with rice wine.
- Steam: Place the fish on a heatproof plate and steam over high heat for 8-10 minutes until opaque and flaky.
- Make the Sauce: Warm soy sauce with water and a pinch of sugar in a small pan.
- Garnish and Serve: Transfer fish to a platter, top with fresh scallions, cilantro, and chili. Drizzle the prepared sauce and hot oil over the fish. Serve immediately.
Notes
- For fish fillets, reduce steaming time to 5-7 minutes.
- Substitute rice wine with dry sherry or diluted apple cider vinegar for a non-alcoholic option.
- Gluten-free adaptation: Use tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
