Chinese
Steamed Whole Fish with Ginger, Scallions, and Soy
The fish should taste pristine and remain silky. Scallion batons lift it above the plate for even steam, an early layer of ginger perfumes without dominating, accumulated liquid is discarded, and fres
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Fish
- 1 whole sea bass, snapper, or branzino, 1 1/2 to 2 pounds (680 to 900 g), scaled, gutted, and gills removed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
- 3-inch (8-cm) piece fresh ginger, peeled
- 6 scallions
- 6 cilantro sprigs
Soy dressing
- 2 tablespoons (30 ml) light soy sauce
- 1 tablespoon (15 ml) Shaoxing wine
- 1 tablespoon (15 ml) water
- 1 teaspoon (4 g) granulated sugar
Hot-oil finish
- 3 tablespoons (45 ml) neutral oil
- 1 teaspoon (5 ml) toasted sesame oil
Directions
Prepare and steam
- Pat the fish dry. Cut three shallow diagonal slashes into each side without reaching the bone. Season inside and out with salt and white pepper.
- Cut half the ginger into coins and half into fine matchsticks. Cut two scallions into 2-inch (5-cm) batons and shred the remaining four lengthwise; soak the shreds in ice water for 10 minutes, then drain well.
- Set scallion batons on a heatproof platter that fits the steamer and lay the fish on top. Put ginger coins and half the cilantro in the cavity.
- Bring at least 2 inches (5 cm) water to a vigorous boil. Set the platter in the steamer, cover, and steam for 9 to 12 minutes, maintaining strong steam, until the thickest flesh at the shoulder is opaque and separates cleanly from the bone. Start checking at 9 minutes.
Dress and serve
- Meanwhile, simmer the soy sauce, Shaoxing wine, water, and sugar for 30 seconds; keep warm.
- Using dry oven mitts, lift the hot platter from the steamer and set it on a stable heatproof surface. Carefully pour off the accumulated liquid away from your body. Remove the steamed ginger and cilantro. Top the fish with fresh ginger matchsticks, shredded scallions, and remaining cilantro.
- Dry the shredded scallions and ginger thoroughly. Heat the neutral oil alone in a small saucepan to 350°F to 375°F (175°C to 190°C), until shimmering. Remove from the heat, stir in the sesame oil, and pour evenly over the aromatics; they should sizzle strongly. Pour the warm soy dressing around, rather than directly over, the fish. Serve at once.
