Taiwanese Steamed Fish with Ginger and Scallions

Name: Taiwanese Steamed Fish with Ginger and Scallions
Prep time: PT15 minutes
Cook time: PT15 minutes
Total time: PT30 minutes
Yield: 4
Cuisine: Taiwan
Ingredients: 1 about 1.5 lbs Whole fish (such as sea bass, snapper, tilapia, or grouper, gutted and scaled); 3 inch piece Ginger (half julienned, half thinly sliced); 4 stalks Scallions (half cut into 2-inch lengths, half julienned); 2 tbsp Shaoxing wine; 1 tsp Salt; 1/4 tsp White pepper; 3 tbsp Soy sauce; 3 tbsp Vegetable oil; for garnish Cilantro

A classic Taiwanese preparation of whole fish, steamed to perfection with aromatic ginger and scallions, then finished with a drizzle of hot oil and soy sauce. This dish highlights the freshness of the fish and is a staple in Taiwanese home cooking.

準備時間15 minutes

調理時間15 minutes

合計時間30 minutes

分量4

難易度Easy

オリジナル· Feb 8

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Taiwanese Steamed Fish with Ginger and Scallions - Taiwan traditional dish

🧂 材料

1 about 1.5 lbs Whole fish(such as sea bass, snapper, tilapia, or grouper, gutted and scaled)
3 inch piece Ginger(half julienned, half thinly sliced)
4 stalks Scallions(half cut into 2-inch lengths, half julienned)
2 tbsp Shaoxing wine
1 tsp Salt
1/4 tsp White pepper
3 tbsp Soy sauce
3 tbsp Vegetable oil
for garnish Cilantro

👨‍🍳 作り方

1
Rinse the fish inside and out and pat it completely dry with paper towels.
💡 プロのコツ: Ensuring the fish is dry helps it steam evenly and prevents a watery texture.
2
Make 3-4 diagonal slits on both sides of the fish, about 1 inch apart. Season the fish generously inside and out with salt and white pepper.
3
Rub the fish with Shaoxing wine. Stuff half of the julienned ginger and half of the 2-inch scallion pieces inside the cavity and into the slits.
4
Place the fish on a heatproof plate that fits into your steamer. You can create a bed of the remaining 2-inch scallion pieces and ginger slices underneath the fish to elevate it slightly and allow steam to circulate.
💡 プロのコツ: Using a plate that can catch the juices is important for the sauce.
5
Prepare your steamer. Add about 1-2 inches of water to a wok or pot and bring to a rolling boil over high heat. Place the plate with the fish into the steamer, cover tightly, and steam for 10-15 minutes, depending on the thickness of the fish.
💡 プロのコツ: The fish is cooked when the flesh is opaque and flakes easily. You can check by inserting a chopstick into the thickest part; it should go through easily.
6
While the fish is steaming, prepare the sauce. In a small bowl, mix the soy sauce with 1 tablespoon of water.
7
Once the fish is cooked, carefully remove the plate from the steamer. Discard the ginger and scallions that were used for steaming. Drain any excess liquid from the plate.
💡 プロのコツ: Be careful of the hot steam when removing the plate.
8
Heat the vegetable oil in a small saucepan over high heat until it just begins to shimmer and smoke slightly. Be cautious as the oil is very hot.
💡 プロのコツ: The hot oil sizzles when poured over the aromatics and fish, releasing their fragrance.
9
Carefully pour the hot oil over the julienned ginger and julienned scallions placed on top of the fish. Immediately pour the soy sauce mixture over the fish.
💡 プロのコツ: The sizzling sound indicates the aromatics are releasing their flavor.
10
Garnish with fresh cilantro and serve immediately with steamed rice.

調理履歴を記録する

💡 プロのコツ

✓Choose a fresh fish for the best flavor.
✓Don't overcook the fish, as it can become dry.
✓Adjust the amount of ginger and scallions to your preference.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a few slices of pickled plum or cordia fruit (preserved fruit) on top of the fish before steaming for an extra layer of flavor.
Some recipes include a drizzle of sesame oil with the soy sauce.