Exquisite Cantonese Steamed Whole Fish with Ginger Scallion Elegance

#1 Favorite Chinese Steamed Whole Fish by Sy

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Calories per serving: 264.7

Description:

Steamed whole fresh fish, a quintessential Cantonese Chinese dish, stands as a beloved centerpiece on many dinner tables. Elevating its flavors is the delightful “Ginger and Scallion Sauce,” enhancing the tender fish with aromatic goodness. Pair this dish with fluffy white rice and a side of crisp, green Chinese vegetables bathed in savory Oyster Sauce for a complete culinary experience.

Ingredients:

• 1 – 1 1/2 fresh whole fish (cleaned and scaled, with head and tail intact)
• 2 whole scallions
• 1/8 cup rice wine
• 2 slices ginger root
• 1 scallion (cut into strips)
• 1/3 cup low-sodium soy sauce
• 2 tablespoons peanut oil
• 3 tablespoons sesame oil
• White pepper to taste
• Salt to taste

Instructions:

1. Preparation:

   • Begin by cleaning and scaling the fresh fish while leaving the head and tail intact.
   • Rinse the fish under cold water and pat it dry with paper towels.

2. Initial Seasoning:

   • Place the fish in an oblong ovenproof or microwave-proof dish.
   • Drizzle a little rice wine over both sides of the fish and let it sit for 5 minutes.
   • Afterward, remove the wine from the dish.

3. Setting up for Steaming:

   • Position two whole scallions under the fish to elevate it slightly, allowing steam to circulate evenly.
   • In a large wok, pour water and place a flat round trivet over it. Bring the water to a vigorous boil.

4. Steaming the Fish:

   • Carefully place the fish dish onto the trivet and cover the wok securely.
   • Steam the fish for approximately 10-15 minutes, ensuring it’s cooked through by poking the flesh with a fork (it should turn opaque and flaky). Avoid overcooking to retain its delicate texture.

5. Alternative Microwave Method:

   • Alternatively, cover the fish dish with plastic wrap and microwave it on high for 5-6 minutes.
   • Check for doneness as mentioned earlier, then pour off any cloudy liquid and discard the scallions.

6. Seasoning:

   • Sprinkle the steamed fish with white pepper and salt to enhance its flavors.
   • Spread the strips of scallions and ginger over the fish, evenly distributing the aromatic essence.

7. Finishing Touches:

   • In a small frying pan, heat the peanut and sesame oil until they start smoking slightly.
   • Carefully pour the smoking oil over the fish, being cautious of splattering.
   • Finally, drizzle the low-sodium soy sauce over the fish, enriching it with umami goodness.

8. Serving:

   • Serve the steamed whole fish hot alongside fluffy white rice and a side of Chinese vegetables, generously topped with savory Oyster Sauce.

Enjoy the delightful harmony of flavors and textures in this classic Chinese dish, creating a culinary experience that’s sure to impress your guests and tantalize your taste buds! 🐟🍚🥢