Steamed Fish with Ginger and Scallion
This Cantonese banquet-style dish highlights the pure, delicate flavor of a whole fresh fish, gently steamed and finished with a classic combination of julienned ginger, scallion, and a hot soy-oil drizzle poured tableside so it sizzles. Simplicity and freshness are everything here.
By YumYum Editorial · Chinese
Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4
Ingredients
- 1 whole white fish (about 1.5 lbs), such as sea bass or snapper, cleaned and scaled
- 1 tsp salt
- 1 tbsp Shaoxing wine
- to taste 2-inch piece fresh ginger, half sliced and half julienned
- 4 scallions, 2 whole and 2 julienned
- 3 tbsp light soy sauce
- 1 tbsp sugar
- 3 tbsp neutral oil
- 1 tsp toasted sesame oil
- to taste Fresh cilantro leaves, for garnish
Instructions
- Pat the fish dry and score the thickest part of the flesh with 2-3 shallow diagonal cuts for even cooking. Rub with salt and Shaoxing wine, inside and out.
- Place sliced ginger and whole scallions inside the fish cavity and underneath it on the steaming plate to elevate it slightly and infuse flavor.
- Bring water to a rolling boil in a steamer or wok fitted with a rack. Place the fish on a heatproof plate into the steamer.
- Steam over high heat for 8-10 minutes (adjust for fish thickness) until the flesh is just opaque and flakes easily.
- While the fish steams, whisk light soy sauce and sugar together until the sugar dissolves; set aside.
- Remove the fish from the steamer, discard the ginger and scallion used for steaming, and pour off any excess liquid from the plate.
- Scatter the julienned ginger and scallion over the hot fish. Pour the warmed soy-sugar sauce over the top.
- Heat neutral oil in a small pan until just smoking, then carefully pour it directly over the ginger and scallion — it should sizzle loudly, releasing their aroma.
- Drizzle with sesame oil, garnish with cilantro, and serve immediately with steamed rice.