Name: Chinese Steamed Fish Recipe
Total time: 15 min
Yield: 4
Cuisine: Chinese

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

How to make Chinese Steamed Fish Recipe

Kitchen Nine

Crawler

Chinese

Sunrice jasmine fragrant rice

Whole white fish

Shaoxin rice wine

Light soy

Ginger,  chopped finely

Sesame oil

Salt and white pepper

Peanut or vegetable oil

Ginger peeled,  shredded finely

Spring onions sliced as thinly as possible,  on a very steep diagonal

Cook sunrice jasmine fragrant rice following packet instructions.

step 1

Place fish on a large plate and score the flesh 3 times to the bone on both sides, leaving 2-3cm gaps between each slit. Mix the shaoxin rice wine, soy, ginger, sesame oil, salt and white pepper in a small bowl, then pour over the entire fish, massaging it well into the skin and slits. Marinate in fridge for 10 minutes.

step 2

Place the fish on a heatproof plate and steam on a simmer for about 10 minutes-you can use a trivet or a large bamboo basket. To test if the fish is cooked, insert a paring knife into the thickest part of the flesh and part gently. If the flesh is no longer translucent and leaves the bone easily, it is cooked. Remove from heat and set aside. Wrap the fish in a foil pocket-lined with baking paper and bake on 180 c for 20-30 minutes.

step 3

To finish, heat the peanut oil in a small frypan until smoking. Meanwhile, sprinkle the shredded ginger and spring onions over the fish. Slowly and very carefully (it will spit) pour hot oil over the fish to scald the aromatics. Garnish generously with sprigs of coriander. Serve with steamed rice.

step 4