Chinese Steamed Whole Fish



Chinese Steamed Whole Fish


Steamed whole fish is a classic dish in Chinese home cooking. Easy to make and delicious with steamed rice! A dish I grew up with; something my mom always makes.


1 live fish, about 1.5 lb or less
2 inches ginger, peeled.  half sliced and half cut into thin strips
1 stalk scallion, cut into 2-inch length, and then cut into thin silken threads
1 fresh red hot pepper (optional)
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons Shaoxing wine, or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 tablespoons  sugar (optional)



Step 1:    Clean the fish properly (remove scales, guts, gills, etc.) and pat dry.   Place sliced ginger on a plate.
Lay the fish on top of the sliced ginger and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips and 1/2 of the thinly sliced green onions.




Step 2:    Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.  In the mean time,  mix the soy sauce mixture in a small bowl and set aside.



Step 3:    As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water on the plate and all the green onion and ginger strips. Lay the hot red pepper(optional),  remaining fresh ginger and green onion strips on top of the fish.  Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish.