Steamed Whole Fish
Submitted by dreamer3
Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minChinese steamed whole fish is one of the purest ways to showcase fresh seafood. This Cantonese-style preparation uses diagonal cuts along the body to tuck in shreds of ginger and scallions, which perfume the flesh as it steams.
The real magic happens at the table: sizzling hot peanut oil poured over the fish crackles against the aromatics, releasing an incredible fragrance. A light sauce made from stock, gin, and sugar gets thickened with cornstarch paste and drizzled over the top for a glossy, savory finish.
Freshness is everything here. Look for clear eyes and reddish gills when choosing your fish. Rock cod, flounder, and pomfret all work beautifully. The fish cooks fast at a rapid boil, so start checking early; you want the flesh to just flake with a fork. Overcooked fish turns tough and rubbery.
Kitchen Tips
- Pat the fish completely dry before rubbing with salt. Excess moisture creates steam pockets that prevent even cooking.
- Don’t skip the hot oil pour. That sizzle isn’t just dramatic; it crisps the scallion and ginger and blooms their flavor instantly.
- Use a plate that fits inside your steamer with room around the edges for steam to circulate freely.
- Gin substitution: dry sherry or Shaoxing wine works if you don’t have gin on hand.
Variations
- Soy-sesame finish: Replace the stock sauce with a drizzle of light soy sauce, sesame oil, and a sprinkle of toasted sesame seeds.
- Spicy Sichuan twist: Add sliced fresh chilies and a splash of chili oil alongside the peanut oil pour.
Ingredients
Directions
For more people, use more than one fish.
Each fish should be no more than 2 pounds unless you have a very large steamer. Have your fishmonger clean and scale fish, leaving head and fins intact.
You can tell if fish is fresh by the clearness of the eyes and a red tint on the inner edge of the gills.
Wash and pat dry, rub with salt.
Allow to stand at room temperature for 30 minutes.
On both sides of fish, make parallel diagonal cuts 1inch apart through meaty section.
Trim and shred scallions diagonally in 2 inch lengths.
Peel and shred fresh ginger root.
Place pieces of scallion and ginger in cuts.
Place fish on greased plate.
Steam at rapid boil for 15 to 25 minutes, depending on size.
Fish is cooked when you can flake flesh.
Overcooking will toughen flesh, so watch closely.
Heat peanut oil in beaker or small saucepan.
In wok, heat stock, gin and sugar.
When fish is cooked, remove from steamer. Drain juices into stock mixture.
Thicken slightly with cornstarch paste. Pour hot oil, then stock mixture, over fish.
Garnish with Chinese parsley. Serve.
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