🇨🇳 Chinese Cuisine

清蒸鱼 (Qing Zheng Yu)

Cantonese Steamed Fish

Prep Time 20 minutes

Servings 4

Difficulty Easy

A whole fresh fish steamed to perfection and finished with a drizzle of hot oil over julienned ginger, scallions, and light soy sauce. Simplicity that demands the freshest fish.

Ingredients

1 whole sea bass or grouper about 600g
3 tablespoons light soy sauce
1 tablespoon Shaoxing wine
3 tablespoons julienned ginger
4 scallions shredded
2 tablespoons vegetable oil
1 teaspoon sugar
Fresh cilantro

Instructions

1 Score the fish on both sides and place on a steaming plate with ginger slices underneath.
2 Steam over high heat for eight to ten minutes until flesh is just opaque.
3 Discard steaming liquid, top fish with fresh julienned ginger and scallions.
4 Heat oil until smoking and pour over the fish to sizzle the aromatics.
5 Drizzle with soy sauce mixed with sugar and serve immediately.

Did You Know?

Cantonese chefs judge a fish restaurant by a single dish: steamed fish. If the fish is overcooked by even one minute, the restaurant fails.