📝 About This Recipe
In the heart of Cantonese cuisine lies the philosophy of 'qing'—purity and freshness—perfectly embodied in this iconic steamed whole fish. This dish is the ultimate test of a chef's restraint, relying on the delicate sweetness of pristine white fish enhanced by the aromatic trinity of ginger, scallions, and a flash of sizzling oil. It is a celebratory centerpiece that promises silky, melt-in-your-mouth textures and a savory-sweet soy finish that is truly transcendent.
🥗 Ingredients
The Fish
- 1.5 pounds Whole White Fish (Sea Bass, Snapper, or Flounder) (cleaned and scaled, eyes clear, gills bright red)
- 1 tablespoon Shaoxing Rice Wine (to rub on the fish to neutralize odors)
- 1/2 teaspoon Kosher Salt (for light seasoning)
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 bruised with the back of a knife)
The Seasoned Soy Sauce
- 4 tablespoons Light Soy Sauce (high quality for best flavor)
- 2 tablespoons Water or Fish Stock (to dilute the saltiness)
- 1 teaspoon Sugar (granulated or rock sugar)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sesame Oil (for a nutty aroma)
The Sizzling Finish
- 3 tablespoons Peanut or Vegetable Oil (high smoke point oil)
- 1/2 cup Fresh Cilantro (plucked leaves for garnish)
- 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 line. 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 the aromatics 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 steaming plate by laying down the bruised scallion lengths and ginger rounds to create a 'rack.' This prevents the fish skin from sticking and allows steam to circulate underneath.
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5
Place the fish on top of the ginger and scallion bed. Stuff the cavity with a few more pieces of ginger.
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6
Set up your steamer (a wok with a rack or a bamboo steamer) and bring the water to a rolling boil over high heat.
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7
Carefully place the plate into the steamer. Cover tightly and steam on high heat for 8-10 minutes. A general rule is 8 minutes per pound of fish.
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8
While the fish steams, whisk together the light soy sauce, water, sugar, white pepper, and sesame oil in a small saucepan. Heat gently until the sugar dissolves, then set aside.
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9
Check the fish for doneness: the flesh should be opaque to the bone and flake easily with a chopstick. Do not overcook!
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10
Carefully remove the plate from the steamer. Drain and discard all the accumulated fish liquid and the wilted ginger/scallions from the plate; this liquid can be quite 'fishy'.
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11
Top the steamed fish with the fresh julienned ginger, remaining scallions (shredded), and optional red chili.
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12
In a small skillet, heat the 3 tablespoons of oil until it is shimmering and just starting to smoke.
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13
Carefully pour the hot oil directly over the ginger and scallions on the fish. You should hear a loud sizzle—this 'wakes up' the aromatics.
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14
Pour the prepared warm soy sauce mixture around the base of the fish (not directly over the top to keep the skin pristine).
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15
Garnish with fresh cilantro leaves and serve immediately while piping hot.
💡 Chef's Tips
Always use the freshest fish possible; if the eyes aren't clear, don't steam it whole. Discarding the steaming liquid is the secret to a clean, restaurant-quality taste. Ensure the water is already boiling vigorously before putting the fish in to lock in the juices. Use a mandoline or a very sharp knife to get the ginger and scallions as thin as possible for the best texture. If your fish is very large, you can cut it in half to fit the steamer, then reassemble it on the serving platter.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the seasoned soy sauce. Pair with a side of stir-fried bok choy or gai lan with oyster sauce. A crisp, dry Riesling or a chilled glass of Jasmine tea balances the richness of the oil. For a traditional multi-course meal, serve this as the final savory course before fruit. Add a side of ginger-infused vinegar for those who prefer a more acidic punch.