Description
A classic Chinese steamed fish recipe featuring fresh bream or snapper, delicately flavored with a fragrant ginger and shallot sauce. This dish is steamed to perfection, then topped with a hot oil infusion and a touch of soy sauce and sesame oil for an authentic and elegant presentation, perfect for a healthy and flavorful meal.
Ingredients
Scale
Fish
- 2 whole bream or snapper fish (350-400g / 12-13 oz each), gutted, scaled, and cleaned
Sauce and Toppings
- 2 stems shallots (scallions / green onions), diagonally julienned to 5cm/2″ length
- 4 pieces ginger (3cm / 1″ x 2″ total), julienned
- 2 tbsp Japanese cooking sake
- 2 pinches salt
- 3 tsp soy sauce
- 2 tsp sesame oil
- Red chili, julienned (optional)
Cooking Oil
- 4 tbsp vegetable oil (canola, peanut, or similar)
Instructions
- Prepare the Fish: Make 2 diagonal slashes on each side of the fish, cutting through to the bone. This will help the flavors penetrate and the fish cook evenly.
- Marinate with Sake: Drizzle 1 tablespoon of Japanese cooking sake evenly over each fish to enhance flavor and reduce any fishy aroma.
- Steam the Fish: Place the fish in a steamer set over boiling water and steam for about 15 minutes until the flesh is opaque and flakes easily. Alternatively, you can bake the fish if preferred (not detailed here).
- Heat the Oil: While the fish is steaming, heat 4 tablespoons of your chosen cooking oil in a pan over medium-high heat until it is very hot and shimmering.
- Plate the Fish: Carefully transfer the steamed fish onto serving plates, ensuring it remains intact.
- Add Aromatics: Top each fish generously with the julienned shallots and ginger.
- Season: Sprinkle 2 pinches of salt evenly over the fish, then drizzle with 3 teaspoons soy sauce and 2 teaspoons sesame oil.
- Pour Hot Oil: Immediately pour the hot oil over the shallots and ginger on top of the fish. This will sizzle and release an aromatic burst.
- Add Chili and Serve: Finish by sprinkling julienned red chili over the fish if desired. Serve immediately with steamed rice and Asian greens for a complete meal.
Notes
- Note 1: Use fresh whole fish such as bream or snapper for best results. Make sure they are gutted, scaled, and cleaned.
- Note 2: Japanese cooking sake adds a subtle depth and helps remove any fishy odor.
- Note 3: Use light soy sauce to maintain balance of flavors without overpowering the dish.
- Note 4: Red chili is optional and can be adjusted based on your heat preference.
