📝 About This Recipe
A cornerstone of Cantonese cuisine, Qingzheng Yu celebrates the absolute freshness of the sea with a delicate balance of aromatics and heat. This method uses gentle steam to produce meat that is incredibly moist and 'flaking-tender,' finished with a splash of sizzling oil that awakens the ginger and scallions. It is a dish that signifies prosperity and elegance, transforming a few simple ingredients into a restaurant-quality masterpiece.
🥗 Ingredients
The Fish
- 1.5 pounds Whole Sea Bass or Snapper (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 coins, half julienned)
- 4 stalks Scallions (cut into 3-inch lengths and bruised)
The Seasoned Soy Sauce
- 4 tablespoons Light Soy Sauce (high quality preferred)
- 1 teaspoon Sugar (granulated)
- 1/4 teaspoon White Pepper (ground)
- 2 tablespoons Water or Fish Stock
- 1/2 teaspoon Sesame Oil (toasted)
The Sizzling Finish
- 3 tablespoons Peanut or Grapeseed Oil (any high smoke point oil)
- 1/2 cup Fresh Cilantro (leaves and tender stems)
- 1 piece Red Chili (deseeded and julienned for color and mild heat)
👨🍳 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
Score the thickest part of the fish by making 2-3 diagonal slashes on both sides. 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.
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4
Prepare your steamer. Fill a wok or large pot 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' using the bruised scallion lengths and ginger coins. Lay the fish on top of the aromatics.
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6
Stuff a few pieces of ginger and scallion inside the fish cavity for internal fragrance.
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7
Carefully place the platter into the steamer. Cover tightly and steam on high heat for 8-10 minutes. A rule of thumb is 8 minutes per pound.
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8
While the fish steams, whisk together the light soy sauce, sugar, white pepper, sesame oil, and water in a small bowl until the sugar dissolves.
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9
Check the fish for doneness: the meat should be opaque to the bone and flake easily with a chopstick. Do not overcook!
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10
Carefully remove the platter from the steamer. You will notice a pool of cloudy liquid at the bottom; drain this liquid away as it can be 'fishy' in flavor.
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11
Discard the cooked ginger coins and scallion stalks from the plate. Scatter the fresh julienned ginger, julienned scallions, red chili, and cilantro over the top of the fish.
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12
In a small saucepan, heat the peanut oil until it begins to shimmer and just starts to smoke.
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13
Carefully pour the hot oil directly over the fresh ginger and scallions on the fish. It should sizzle loudly, which 'cooks' the aromatics and releases their fragrance.
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14
Pour the prepared soy sauce mixture around the base of the fish (not directly over the skin to keep it looking pristine). Serve immediately.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. If your fish is too large for your plate, you can cut it in half and rearrange it to fit, or use a larger oval steaming dish. Discarding the steaming liquid is the secret to a clean, restaurant-style flavor—don't skip this step! To get the perfect julienne on your scallions, curl them up and slice thinly, then soak in ice water to make them curl beautifully. If you don't have a bamboo steamer, a simple metal rack in a covered wok works perfectly.
🍽️ Serving Suggestions
Serve with steaming hot Jasmine rice to soak up the seasoned soy sauce. A side of stir-fried Bok Choy or Gai Lan with garlic complements the delicate fish. Pair with a crisp, dry white wine like a Riesling or a chilled Sauvignon Blanc. For an authentic touch, serve with hot Oolong or Jasmine tea to cleanse the palate. Always serve the fish whole at the table, as it represents 'surplus' and 'wholeness' in Chinese culture.