Stella Mae's Note:
This dish is especially popular for Chinese New Year, the fish symbolizing longevity.
My Private Note
Units: US | Metric
- 1 medium sized whole white fish fillet, gutted and scales removed (you can have your fish monger do this)
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1/2 teaspoon rice wine vinegar
- 1 tablespoon sesame oil (or salad oil)
- 4 slices fresh ginger, julienned
- 2 large spring onions, julienned
- chopped cilantro, to sprinkle over top
- 1Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
- 2Place the fish on a large plate, and sprinkle with salt inside and out.
- 3Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
- 4Sprinkle the fish evenly with the ginger slices, then cover with a lid.
- 5Steam the fish on medium heat for about 10 minutes.
- 6Meanwhile, mix soy sauce and vinegar.
- 7When the fish is flaky and cooked, place it on a serving plate.
- 8Pour sauce over fish.
- 9Toss out any water from the wok, and add oil and green onions.
- 10Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
- 11Garnish with chopped coriander (cilantro) and serve.
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Nutritional Facts for Chinese Steamed Fish in Sauce
Serving Size: 1 (51 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 123.8
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.1 g
- Cholesterol 30.8 mg
- Sodium 1624.5 mg
- Total Carbohydrate 3.6 g
- Dietary Fiber 0.8 g
- Sugars 0.9 g
- Protein 10.8 g
The following items or measurements are not included:
rice wine vinegar