📝 About This Recipe
This iconic centerpiece of Cantonese cuisine celebrates the ultimate freshness of the sea, where the delicate, silky texture of the fish is elevated by the aromatic trinity of ginger, scallions, and soy. Traditionally served at lunar New Year feasts and weddings to symbolize abundance, this dish relies on a precise flash-steaming technique and a finishing splash of sizzling oil to unlock deep aromatics. It is a masterclass in balance—salty, sweet, and incredibly tender, representing the very heart of 'Qing' (pure) cooking philosophy.
🥗 Ingredients
The Fish
- 1.5 pounds Whole White Fish (Sea Bass, Snapper, or Flounder) (cleaned, scaled, and gutted with head and tail intact)
- 1 tablespoon Shaoxing Rice Wine (for rubbing the fish)
- 1/2 teaspoon Kosher Salt
Aromatics for Steaming
- 2 inch piece Fresh Ginger (half sliced into rounds, half julienned into matchsticks)
- 4 stalks Scallions (cut into 3-inch lengths and smashed slightly)
The Seasoned Soy Sauce
- 4 tablespoons Light Soy Sauce (use a high-quality brand)
- 1 teaspoon Rock Sugar or Granulated Sugar (to balance the salt)
- 2 tablespoons Water or Fish Stock (to dilute the intensity)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sesame Oil (toasted)
The Sizzling Finish
- 3 tablespoons Neutral Oil (Grapeseed, Peanut, or Canola oil)
- 3 stalks Fresh Scallions (julienned into fine 2-inch threads)
- 1/2 cup Fresh Cilantro (leaves and tender stems)
- 1 piece Red Chili (optional, julienned for color)
👨🍳 Instructions
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1
Rinse the fish under cold water, paying close attention to the cavity to remove any remaining blood or scales. Pat the fish extremely dry with paper towels inside and out.
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2
Make 2-3 shallow diagonal slashes on both sides of the thickest part of the fish. This ensures even cooking and allows flavors to penetrate.
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3
Rub the fish inside and out with the Shaoxing rice wine and a light sprinkle of salt. Let it rest for 10 minutes at room temperature.
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4
Prepare your steamer setup. Place a heat-proof platter inside a large wok or steamer pot. Ensure there is enough water to boil for 15 minutes without running dry.
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5
Line the bottom of the steaming platter with the smashed scallion lengths and ginger rounds. This creates a rack for the fish, allowing steam to circulate underneath and preventing sticking.
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6
Place the fish on top of the ginger and scallions. Stuff the cavity with a few pieces of ginger as well.
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7
Bring the steamer water to a vigorous rolling boil. Place the platter inside and cover with a tight-fitting lid.
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8
Steam on high heat for 8-10 minutes. A general rule is 8 minutes per pound. The fish is done when the flesh is opaque at the bone and flakes easily with a chopstick.
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9
While the fish steams, prepare the sauce by whisking light soy sauce, sugar, water, white pepper, and sesame oil in a small bowl until the sugar dissolves.
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10
Once cooked, carefully remove the platter from the steamer. You will see liquid at the bottom of the plate; drain this liquid away as it can be 'fishy' in flavor.
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11
Discard the steamed ginger and scallions from under the fish. Transfer the fish to a clean serving platter if desired.
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12
Top the fish with the fresh julienned ginger, scallion threads, cilantro, and optional red chili.
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13
In a small saucepan, heat the 3 tablespoons of neutral oil until it starts to shimmer and just begins to smoke.
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14
Carefully pour the hot oil directly over the ginger and scallions on top of the fish. It should sizzle loudly, which releases the aromatics' fragrance.
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15
Immediately pour the prepared soy sauce mixture around the base of the fish (not directly over the crispy skin) and serve immediately.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. Never skip draining the steaming liquid from the plate; it carries a strong 'fishy' odor that masks the delicate sauce. To get beautiful curly scallion threads, soak the julienned scallions in ice water for 5 minutes before using. If your fish is very thick, you can butterfly it along the belly so it lays flatter and cooks more evenly. Do not overcook; check the fish at the 8-minute mark by inserting a knife into the thickest part.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the delicious seasoned soy sauce. Pair with a side of stir-fried baby bok choy or gai lan (Chinese broccoli) with oyster sauce. A chilled, crisp Riesling or a light Pinot Gris complements the delicate sweetness of the fish. For a traditional touch, serve with a pot of hot Jasmine or Tieguanyin oolong tea.