A delicately steamed whole fish dish, elevated with fresh ginger, scallions, and cilantro, all drizzled with fragrant soy sauce and hot oil.
Ingredients
- 680 g Whole white fish (sea bass, branzino, flounder, etc.)
- to taste Sea salt
- to taste Freshly ground black pepper
- 20 g Fresh ginger
- 60 ml Light soy sauce
- 15 ml Rice wine (such as Shaoxing)
- 1 piece Scallion (white and light green parts only)
- 4 sprigs Fresh cilantro
- 120 ml Canola oil
Method
- Rinse the fish under cold water and pat dry with paper towels. Season inside and out with salt and pepper.
- Place the fish on a heatproof dish that fits in the steamer (a glass pie plate works well), bending it slightly if necessary to make it fit.
- Stuff half of the finely julienned ginger inside the fish cavity, and scatter the rest over the top.
- Pour water into a wok or large pot and insert a steamer basket or rack. Verify that the water does not touch the bottom of the rack. Bring to a boil over high heat.
- Place the dish with the fish into the steamer, cover, and steam for about 8 minutes, until the flesh easily flakes at the tip of a knife.
- While the fish cooks, prepare the rice wine soy sauce according to the prepared component recipe.
- When the fish is cooked, carefully remove the dish from the steamer and discard any accumulated liquid.
- Arrange the julienned scallion and cilantro sprigs over the fish.
- In a small skillet, heat the canola oil over high heat until hot but not smoking. Remove from the heat and pour the oil directly over the scallions and cilantro to "cook" them.
- Drizzle the fish with the reserved soy sauce and serve immediately.
Nutrition
Per serving
- Energy
- 469 kcal
- Protein
- 39.56 g
- Carbohydrate
- 1.98 g
- Fat
- 33.61 g
- Fibre
- 1.07 g
- Calcium
- 7.55 mg
- Iron
- 0.38 mg
- Magnesium
- 15 mg