Steamed Whole Fish

This elegant dish highlights the natural sweetness and delicate texture of fresh whole fish, gently steamed to perfection. The key to this recipe lies in the aromatic infusion of ginger and scallions tucked into the flesh, which permeates the meat with a fragrant, earthy warmth. A final drizzle of hot peanut oil sizzles over the aromatics, unlocking their essential oils and creating a rich, savory sauce that coats the tender fillets. The addition of a touch of dry gin and stock adds depth and complexity, balancing the freshness of the seafood. Perfect for a special family dinner or a sophisticated weeknight meal, this dish is a testament to simple ingredients prepared with care. It is light yet satisfying, offering a clean, refined taste that is both comforting and impressive. Serve it alongside steamed rice to soak up the delicious juices, making for a complete and harmonious meal that celebrates traditional Chinese culinary techniques.

Cooking Method: Boiling, Steaming

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 317.8

Dietary: Gluten-free

Description

This elegant dish highlights the natural sweetness and delicate texture of fresh whole fish, gently steamed to perfection. The key to this recipe lies in the aromatic infusion of ginger and scallions tucked into the flesh, which permeates the meat with a fragrant, earthy warmth. A final drizzle of hot peanut oil sizzles over the aromatics, unlocking their essential oils and creating a rich, savory sauce that coats the tender fillets. The addition of a touch of dry gin and stock adds depth and complexity, balancing the freshness of the seafood. Perfect for a special family dinner or a sophisticated weeknight meal, this dish is a testament to simple ingredients prepared with care. It is light yet satisfying, offering a clean, refined taste that is both comforting and impressive. Serve it alongside steamed rice to soak up the delicious juices, making for a complete and harmonious meal that celebrates traditional Chinese culinary techniques.

Ingredients

2 pound Whole fish (cleaned weight)

Directions

1
Have your fishmonger clean and scale the fish, leaving the head and fins intact.
2
Wash the fish thoroughly and pat dry with paper towels.
3
Rub the fish inside and out with salt.
4
Let the fish stand at room temperature for 30 minutes.
5
Make parallel diagonal cuts, 1 inch apart, through the meaty section on both sides of the fish.
6
Trim and shred scallions diagonally into 2-inch lengths.
7
Peel and shred fresh ginger root into slivers.
8
Place pieces of scallion and ginger into the cuts made in the fish.
9
Place the fish on a greased plate suitable for steaming.
10
Steam the fish over a rapid boil for 15 to 25 minutes, depending on the size, until the flesh flakes easily.
11
While the fish steams, heat peanut oil in a small saucepan or wok until very hot.
12
In a separate small saucepan, heat stock, dry gin, and sugar until simmering.
13
Remove the cooked fish from the steamer and drain the juices into the stock mixture.
14
Thicken the stock mixture slightly with cornstarch paste, stirring constantly.
15
Pour the hot peanut oil over the fish.
16
Immediately pour the hot stock mixture over the fish.
17
Garnish with a sprig of Chinese parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 317.8kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 2.3g12%
Cholesterol 113.5mg38%
Sodium 124.8mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.2g105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Choose a fish that is no more than 2 pounds unless you have a very large steamer, such as rock cod, flounder, or pomfret.

To check for freshness, look for clear eyes and a red tint on the inner edge of the gills.

Watch the fish closely while steaming to avoid overcooking, which can toughen the flesh.

For larger groups, use more than one fish.

Ensure the water in the steamer is at a rapid boil before placing the fish inside for consistent cooking.

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