A Wenzhou classic where the delicate freshness of the fish meets the depth of yellow Shaoxing wine, elevated by smoking-hot oil that awakens the aromatics.
Ingredients
- 2 pieces Sea bream
- 15 cl Shaoxing wine
- 6 cl Light soy sauce
- 1 tsp Brown sugar
- 10 cl Sunflower oil
- 30 g Fresh ginger
- 4 pieces Scallion
- 1 piece Fresh red chili
- 1 bunch Fresh cilantro
- to taste Salt
Method
- Prepare the fish by making a few deep diagonal cuts along the sides. Rub the inside and outside with salt, then rinse thoroughly and dry carefully with paper towels.
- Place a few slices of ginger and scallion segments inside the cavity and underneath the fish. Drizzle generously with the Shaoxing wine.
- Bring a large pot of water to a vigorous boil in a wok or large pot. Place the dish containing the fish into the steamer basket, cover tightly, and steam over high heat.
- Monitor the cooking: the fish is ready when the eyes turn white and opaque, and the flesh easily pulls away from the central bone at the tip of a knife.
- Meanwhile, cut the remaining scallions and ginger into a fine julienne, slice the red chili into thin rings, and roughly chop the cilantro.
- In a bowl, mix the light soy sauce, brown sugar, and a splash of Shaoxing wine, stirring until the sugar is completely dissolved.
- Carefully remove the cooked fish from the steamer basket. Discard all the cooking liquid accumulated in the dish to eliminate impurities and any fishy odor.
- Pour the yellow wine and soy sauce mixture over the fish, then generously sprinkle the top with the sliced aromatics and fresh cilantro.
- Heat the sunflower oil in a small pot until it begins to smoke. Immediately and carefully pour the smoking-hot oil directly over the aromatics to make them sizzle and release their fragrances. Serve at once.
Nutrition
Per serving
- Energy
- 303.9 kcal
- Protein
- 6.67 g
- Carbohydrate
- 3.91 g
- Fat
- 26.38 g
- Fibre
- 0.34 g
- Calcium
- 11.17 mg
- Iron
- 0.68 mg
- Magnesium
- 28.45 mg
