📝 About This Recipe
This elegant dish is the cornerstone of Cantonese home cooking, celebrated for its ability to highlight the pristine sweetness of fresh fish through a gentle steam. By layering aromatic ginger and scallions, we create a fragrant infusion that is finished with a dramatic splash of smoking-hot oil to 'wake up' the flavors. Naturally gluten-free when using tamari, this recipe yields a melt-in-your-mouth texture that is both sophisticated enough for a dinner party and simple enough for a weeknight meal.
🥗 Ingredients
The Fish
- 1.5 pounds Whole Sea Bass or Snapper (cleaned and scaled, or 2 large fillets)
- 1/2 teaspoon Kosher Salt (for seasoning)
- 1 tablespoon Shaoxing Wine (ensure it is a gluten-free certified variety or substitute with dry sherry)
Aromatics for Steaming
- 2 inch piece Fresh Ginger (peeled and cut into thin matchsticks)
- 4 stalks Scallions (cut into 3-inch lengths and julienned)
- 1/2 cup Cilantro (fresh leaves and tender stems)
The Finishing Sauce
- 3 tablespoons Tamari (gluten-free soy sauce alternative)
- 1/2 teaspoon Sugar (to balance the salt)
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Water (to mellow the sauce)
The Sizzle
- 3 tablespoons Neutral Oil (grapeseed, canola, or peanut oil)
- 1 teaspoon Toasted Sesame Oil (for nutty depth)
👨🍳 Instructions
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1
Rinse the fish under cold water and pat it extremely dry with paper towels; moisture on the skin can lead to a 'fishy' taste.
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2
Make 3 diagonal slashes on both sides of the fish (if using whole fish) down to the bone. This ensures even cooking and allows aromatics to penetrate.
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3
Rub the fish inside and out with the salt and Shaoxing wine. Let it sit for 5-10 minutes at room temperature.
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4
Prepare your steamer setup: Fill a wok or large pot with 2 inches of water and bring to a rolling boil. Place a steaming rack in the center.
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5
On a heat-proof plate that fits inside your steamer, lay down a bed using half of the ginger matchsticks and half of the scallion segments.
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6
Place the fish on top of the aromatics. Scatter the remaining ginger over the top of the fish.
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7
Carefully place the plate onto the rack in the steamer. Cover tightly with a lid.
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8
Steam over high heat for 8-10 minutes. The fish is done when the flesh is opaque and flakes easily with a chopstick at the thickest part.
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9
While the fish steams, whisk together the tamari, sugar, white pepper, and water in a small bowl until the sugar dissolves.
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10
Once cooked, carefully remove the plate from the steamer. You will see liquid at the bottom of the plate; carefully pour off and discard this 'fish water' as it carries a strong muddy flavor.
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11
Top the steamed fish with the fresh julienned scallions and cilantro leaves.
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12
In a small saucepan, heat the neutral oil and sesame oil until it just begins to smoke.
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13
Immediately pour the hot oil directly over the scallions and ginger on top of the fish. It should sizzle loudly, which flash-cooks the aromatics.
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14
Pour the prepared tamari 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. Discarding the steaming liquid on the plate is the 'secret' to a clean, restaurant-quality flavor. If you don't have a steamer, you can use a large deep pan with an inverted ceramic bowl to hold the plate. Cut your ginger and scallions into very fine threads (julienne) to ensure they soften instantly when the hot oil hits them. Do not overcook; check the fish at the 8-minute mark as carry-over heat will continue to cook it.
🍽️ Serving Suggestions
Serve with steaming hot Jasmine rice to soak up the savory sauce. Pair with stir-fried bok choy or garlic spinach for a complete meal. A crisp, dry Riesling or a light Pinot Gris complements the delicate ginger notes beautifully. For an authentic touch, serve with a side of chili crisp for those who want extra heat. Finish the meal with a light jasmine tea to cleanse the palate.