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Taiwanese Steamed Fish with Ginger and Scallions
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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 1
Rinse the fish inside and out and pat it completely dry with paper towels.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: The sizzling sound indicates the aromatics are releasing their flavor. - 10
Garnish with fresh cilantro and serve immediately with steamed rice.
đĄ Proffstips
- âChoose a fresh fish for the best flavor.
- âDon't overcook the fish, as it can become dry.
- âAdjust the amount of ginger and scallions to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.