📝 About This Recipe
In Chinese culture, serving a whole fish during the Lunar New Year is essential, as the word for fish (Yu) sounds like the word for 'surplus,' symbolizing abundance for the coming year. This classic Cantonese-style preparation highlights the delicate, sweet flesh of the fish using a gentle steaming method and a savory-sweet soy dressing. Finished with a dramatic sizzle of hot aromatic oil, this dish is as much a visual centerpiece as it is a culinary masterpiece.
🥗 Ingredients
The Fish
- 1.5 pounds Whole Sea Bass or Snapper (cleaned, scaled, and gutted; fins trimmed)
- 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 coins, half julienned)
- 4 stalks Scallions (cut into 3-inch lengths and smashed)
- 3-4 sprigs Cilantro (stems only for steaming)
The Seasoning Sauce
- 4 tablespoons Light Soy Sauce (high quality)
- 1 teaspoon Rock Sugar or Granulated Sugar (dissolved into the soy)
- 1/4 teaspoon White Pepper (ground)
- 2 tablespoons Water (to mellow the saltiness)
The Sizzle Finish
- 3 tablespoons Peanut or Vegetable Oil (high smoke point oil)
- 1 teaspoon Sesame Oil (for toasted aroma)
- 1/2 cup Fresh Cilantro (leaves and tender stems for garnish)
- 1 piece Red Chili (deseeded and julienned for color)
👨🍳 Instructions
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1
Rinse the fish under cold water, paying close attention to the cavity to ensure all blood and impurities are removed. Pat the fish completely dry with paper towels.
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2
Make 3 shallow diagonal slashes on both sides of the fish's body. This ensures even cooking and allows the aromatics to penetrate the flesh.
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3
Rub the fish inside and out with the Shaoxing rice wine and a light sprinkle of salt. Let it sit at room temperature for 10 minutes.
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4
Prepare your steamer. If using a wok, fill with 2 inches of water and bring to a rolling boil. Place a steaming rack inside.
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5
On a heat-proof platter that fits inside your steamer, create a 'bed' for the fish using the smashed scallion lengths and ginger coins. This lifts the fish so steam circulates underneath.
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6
Place the fish on top of the scallion bed. Stuff the cavity with a few pieces of ginger and cilantro stems.
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7
Carefully place the platter into the steamer. Cover tightly and steam over high heat. A 1.5lb fish typically takes 8-10 minutes. The fish is done when the flesh is opaque to the bone and flakes easily.
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8
While the fish steams, whisk together the light soy sauce, sugar, white pepper, and water in a small bowl until the sugar dissolves.
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9
Once the fish is cooked, carefully remove the platter from the steamer. Tip the plate slightly to drain and discard the excess fish liquid (this can be too 'fishy' in flavor).
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10
Remove the cooked ginger and scallions from the plate. Top the fish with the fresh julienned ginger, fresh scallion slivers, and red chili.
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11
In a small saucepan, heat the peanut oil and sesame oil until it just begins to smoke.
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12
Immediately pour the hot oil over the aromatics on top of the fish. You should hear a loud sizzle; this 'wakes up' the flavors of the ginger and scallions.
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13
Pour the prepared soy sauce mixture around the base of the fish (not directly over the top to keep the skin crispy from the oil).
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14
Garnish generously with fresh cilantro leaves and serve immediately while piping hot.
💡 Chef's Tips
Always use the freshest fish possible with clear eyes and bright red gills for the best flavor. Do not overcook the fish; check the thickest part with a butter knife—it should just barely pull away from the bone. Discarding the steaming liquid is the secret to a clean-tasting sauce without any muddy or overly fishy notes. If you don't have a steamer, you can use a large deep skillet with a foil ring or a small bowl inverted in the center to hold the plate. For a truly authentic look, keep the head and tail intact, as they represent a good beginning and end to the year.
🍽️ Serving Suggestions
Serve with steaming hot Jasmine rice to soak up the delicious seasoned soy sauce. Pair with stir-fried bok choy or gai lan (Chinese broccoli) for a balanced meal. A light, crisp Riesling or a pot of hot Jasmine tea cuts through the richness of the oil perfectly. For a full New Year's feast, serve alongside Longevity Noodles and dumplings.