Chinese
Cantonese Steamed Whole Fish with Ginger and Scallions
A whole sea bass steamed until silky, topped with ginger and scallion slivers, then finished with sizzling hot oil and seasoned soy.
- Celebration-worthy centerpiece
- Light and delicate
- Sizzling aromatic finish
In Cantonese cooking, a whole steamed fish is a centerpiece of celebration meals and a showcase for truly fresh seafood. Gentle steam keeps the flesh delicate and moist, and the finishing flourish of smoking-hot oil poured over fresh ginger and scallions blooms their aroma instantly. A light soy dressing seasons the fish without masking its sweetness. It looks dramatic, but the technique could not be simpler.
Instructions
Rinse the fish inside and out and pat very dry. Make 2 or 3 diagonal slashes down to the bone on each side, which helps it cook evenly.
Cut half the ginger into thin coins. Cut the remaining ginger into very fine matchsticks. Cut 2 scallions into 3-inch lengths, and cut the other 4 into fine 3-inch slivers; place the slivers in ice water to curl.
Stir together the soy sauce, Shaoxing wine, sugar and hot water until the sugar dissolves. Set aside.
Set up a steamer large enough to hold a heatproof platter, such as a wok with a rack and lid, and bring the water to a strong boil.
Lay the ginger coins and scallion lengths on the platter as a bed, place the fish on top and tuck a few ginger coins into the cavity. Sprinkle with white pepper.
Carefully set the platter in the steamer, cover and steam over high heat until the flesh at the thickest part near the head is opaque and flakes away from the bone, 10 to 14 minutes for a 1 1/2 to 2 lb fish; it should read 145 degrees F.
Carefully remove the platter, pour off the cloudy liquid that has collected and discard the cooked scallions and ginger coins from beneath and inside the fish.
Drain the scallion slivers and scatter them over the fish along with the ginger matchsticks and cilantro.
Heat the neutral oil and sesame oil in a small saucepan over high heat until just smoking. Carefully pour the hot oil over the ginger and scallions; it will sizzle loudly.
Pour the soy mixture around the fish, not over the top, and serve immediately with steamed rice.
Test kitchen tips
- Buy the freshest fish you can find, with clear eyes, bright red gills and a clean ocean smell; this simple dish hides nothing.
- Steaming time depends on thickness, so allow about 8 minutes per inch at the thickest point and check early.
- Two thick fillets of sea bass or halibut can stand in for the whole fish; steam them 6 to 8 minutes.
Nutrition per serving
- Calories
- 290
- Protein
- 34g
- Carbs
- 5g
- Fat
- 14g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 860mg
Nutrition values are estimates calculated per serving. See our disclaimer.
