📝 About This Recipe
This elegant dish celebrates the delicate, sweet profile of fresh red snapper by using the traditional Cantonese technique of gentle steaming. The magic happens at the very end when white-hot oil is poured over fresh aromatics, creating a fragrant sizzle that infuses the fish with incredible depth. It is a stunning, restaurant-quality centerpiece that is deceptively simple to prepare at home.
🥗 Ingredients
The Fish
- 1.5 pounds Whole Red Snapper (cleaned and scaled, or 2 large fillets)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon White Pepper (ground)
Aromatics and Garnish
- 3 inch piece Fresh Ginger (peeled and cut into fine matchsticks)
- 4 stalks Scallions (julienned into 2-inch long threads)
- 1/2 cup Fresh Cilantro (tender leaves and stems)
- 1 piece Red Chili (optional, thinly sliced for heat)
The Seasoning Sauce
- 3 tablespoons Light Soy Sauce
- 1 teaspoon Sugar (granulated)
- 2 tablespoons Hot Water
- 1 teaspoon Sesame Oil (toasted)
The Sizzle
- 3 tablespoons Peanut Oil (or any high-smoke point neutral oil)
👨🍳 Instructions
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1
Rinse the snapper under cold water and pat it thoroughly dry with paper towels inside and out. Moisture is the enemy of a clean-tasting steam.
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2
Make 3 diagonal slashes on each side of the fish, cutting down to the bone. 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 wine, sea salt, and white pepper. Let it marinate for 10 minutes at room temperature.
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4
Prepare your steaming station. Place a steamer rack inside a large wok or pot with about 2 inches of water. Bring the water to a vigorous boil.
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5
On a heat-proof plate that fits inside your steamer, lay down a bed of one-third of your ginger matchsticks and one-third of your scallions.
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6
Place the fish on top of the ginger and scallions. Scatter another third of the ginger inside the cavity and over the top of the fish.
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7
Place the plate into the steamer, cover tightly, and steam on high heat for 8-10 minutes. The fish is done when the flesh is opaque and flakes easily at the thickest part.
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8
While the fish steams, whisk together the light soy sauce, sugar, hot water, and toasted sesame oil in a small bowl until the sugar dissolves.
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9
Carefully remove the plate from the steamer. Drain and discard the liquid that has collected on the plate; this liquid can often have a 'fishy' taste.
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10
Top the steamed fish with the remaining fresh ginger, scallions, cilantro, and sliced chili (if using).
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11
In a small saucepan, heat the peanut oil until it begins to smoke slightly. This is the 'sizzle' stage.
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12
Carefully pour the hot oil directly over the fresh ginger and scallions on top of the fish. You should hear a loud sizzle as the aromatics release their fragrance.
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13
Immediately pour the prepared soy seasoning sauce around the base of the fish (not directly over the skin to keep it from getting soggy). Serve immediately.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. If using fillets instead of a whole fish, reduce the steaming time to 5-7 minutes depending on thickness. Don't skip discarding the steaming liquid on the plate—it carries the unwanted impurities and excess salt. Ensure the oil is truly smoking hot before pouring; if it doesn't sizzle, you won't get the desired aromatic infusion. Julienne your vegetables as finely as possible so they soften instantly when the hot oil hits them.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the savory soy and ginger sauce. A side of stir-fried baby bok choy or gai lan with garlic complements the delicate fish perfectly. Pair with a crisp, dry Riesling or a chilled Pinot Grigio to cut through the richness of the sesame oil. For a non-alcoholic option, a hot pot of jasmine or oolong tea cleanses the palate beautifully between bites.