Chinese Steamed Fish????????
Ingredients:
1 whole white fish (e.g., sea bass, tilapia, or snapper), cleaned and scaled (about 1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, thinly sliced
1-inch piece of ginger, julienned
2 green onions, julienned
1/4 cup fresh cilantro leaves (optional, for garnish)
1 red chili, thinly sliced (optional, for garnish)
1/2 teaspoon sugar
Directions:
Prepare the Fish:
Rinse the fish and pat it dry with paper towels. Make diagonal slashes on both sides of the fish to allow the flavors to penetrate.
Set Up the Steamer:
Prepare a large steamer pot or wok with a steaming rack. Bring the water to a boil over medium-high heat.
Flavor the Fish:
Place the fish on a heatproof plate that fits inside your steamer. Drizzle soy sauce and sesame oil over the fish. Sprinkle with sugar, then top with garlic slices and half of the ginger and green onions.
Steam the Fish:
Carefully place the plate with the fish on the steaming rack. Cover the pot or wok with a lid and steam for 10-15 minutes, depending on the size of the fish. The fish is done when the flesh flakes easily with a fork.
Garnish and Serve:
Remove the fish from the steamer and sprinkle with the remaining ginger, green onions, cilantro, and red chili slices. Serve immediately with steamed rice and additional soy sauce on the side.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 220 kcal per serving | Servings: 4 servings
Tips:
Use fillets instead of a whole fish for convenience, reducing the cooking time to 7-10 minutes.
Add a splash of rice wine or Shaoxing wine for extra depth of flavor.