#1 Favorite Chinese Steamed Whole Fish by Sy

Recipe by SkipperSy
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • FISH
  • 1 - 1 12
    lb fresh fish, with the head and tail on (scales removed and insides cleaned -- I prefer CHINESE SEA BASS)
  • 2
    scallions, cleaned and trimmed
  • Chinese rice wine (not Japanese)
  • GINGER AND SCALLION FISH SAUCE
  • 18
    cup peanut oil
  • 2
    tablespoons sesame oil
  • 1
  • 1
    pinch salt
  • 3
    slices gingerroot, cut into very thin strips
  • 2
    scallions, cleaned and trimmed, then cut on a diagonal and into thin strips 1 inch in length
  • 3
    tablespoons low sodium soy sauce or 2 tablespoons regular soya sauce (not the dark soya sauce)
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DIRECTIONS

  • Clean and scale the fish and remove the insides, however, leave the head and tail on.
  • Rinse under cold water and then pat dry.
  • Place the fish in an oblong oven proof/microwave proof dish and add a little rice wine to both sides.
  • After 5 minutes, remove the wine.
  • Place two whole scallions under the fish to prop the fish up, which will allow steam to flow underneath.
  • STEAMING THE FISH: Place water in a large wok and using a flat round trivet on top of the wok, bring water to a boil.
  • Place the fish plate on the trivet and cover.
  • Steam the fish for about 10-15 minutes, use a fork to poke the flesh of the fish to see that it is done (It should be white and not translucent, don't overcook).
  • Remove the fish plate from the wok, pour off the cloudy liquid, discard the scallions and then place the plate in the kitchen sink.
  • (Why? Cause when you pour hot oil over the fish, it will splatter all over).
  • As an alternative for steaming, put plastic wrap over the fish plate and then into the microwave oven.
  • Microwave on high for about 5-6 minutes; check for doneness as noted above, and pour off the cloudy liquid and discard the scallions.
  • Sprinkle the fish with pepper& salt.
  • Spread over the fish the scallions and ginger strips.
  • In a small frying pan add the peanut& sesame oil and heat just to smoking.
  • Then pour smoking oil over the fish, be careful with the oil splattering.
  • Next add the soya sauce.
  • Serve hot with white rice and chinese vegetables toped with oyster sauce!
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