A traditional Chinese dish that perfectly captures the subtle harmony of tastes and textures is steamed fish. With the addition of sizzling hot oil that has been flavored with ginger, this recipe for Sizzling Ginger Steamed Fish elevates this classic meal to a new level, providing a fragrant and delectable experience.
This recipe will impress your palate and leave you craving more, whether you love seafood or are just interested in trying new flavors.
|Prep time: 30 minutes||Cook time: 15 minutes|
|Rest time: none||Servings: 4|
Ingredients for Sizzling ginger steamed fish:
- 1 whole fresh fish (approximately 2 pounds), such as sea bass or snapper, scaled and gutted
- 4-inch piece of ginger, julienned
- 4-5 stalks of scallions, julienned
- 3 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 tablespoons hot vegetable oil (for sizzling effect)
- Fresh cilantro leaves for garnish
- Clean the Fish:
- Rinse the fish under cold running water and pat it dry with paper towels.
- Make 2-3 deep diagonal cuts on both sides of the fish to allow the marinade to penetrate.
- Marinate the Fish:
- In a shallow dish, mix together the light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper.
- Place the fish in the marinade and rub it all over, inside and out, ensuring it gets into the cuts. Let it marinate for 30 minutes.
- Prepare the Steamer:
- While the fish is marinating, fill a large steamer or wok with water and bring it to a boil.
- Once the water is boiling, place a heatproof dish or a steamer basket on top and add the fish. Cover with a lid.
- Steam the Fish:
- Steam the fish over high heat for about 10-15 minutes, depending on the thickness of the fish. The fish is cooked when the flesh is opaque and flakes easily with a fork.
- Create the Sizzling Ginger Oil:
- While the fish is steaming, heat 2 tablespoons of vegetable oil in a small saucepan until it starts to smoke slightly.
- Add the julienned ginger and cook for about 30 seconds until the ginger becomes fragrant and slightly crispy. Remove from heat.
- Sizzle the Fish:
- Carefully remove the steamed fish from the steamer and place it on a heatproof serving dish.
- Pour the sizzling hot ginger-infused oil over the fish, causing it to sizzle and releasing a wonderful aroma.
- Garnish and Serve:
- Scatter the julienned scallions and fresh cilantro leaves over the fish for added freshness and color.
- Serve the Sizzling Ginger Steamed Fish immediately, accompanied by steamed rice and your favorite greens.
Choose a fresh fish with clear eyes and bright red gills for the best flavor and texture.
- You can customize the level of spiciness by adding sliced red chilies to the ginger-infused oil.
- If you don’t have a steamer, you can use a large wok with a steamer rack or improvise with a heatproof dish set on a trivet or a small bowl inside a larger pot.
- Feel free to adjust the seasoning to suit your taste preferences.
Which fish is Best for steaming?
When it comes to steaming fish, the best types of fish are those with a soft and delicate texture that can easily absorb flavors from spices and marinades. Here are some popular fish options that are suitable for steaming:
- Sea Bass:
Sea bass is the best choice for steaming because of its mild, sweet flavor and tender flesh. It retains moisture well during the steaming process, resulting in a moist and delicious dish.
Red snapper is another great steam option. It has a slightly firm texture, sweet flavor, and when cooked properly, comes out easily.
Tilapia is widely available and budget friendly. It has a mild flavor and tender flesh, making it a popular choice for steaming.
- Cod: Cod is a firm white fish with a mild flavor that works well with various spices. Steaming helps retain moisture and delicate flavor.
Similar to cod, haddock has a firm texture and a mild flavor, making it a good candidate for steaming.
Flounder has a delicate texture and a slightly sweet taste, making it an ideal fish for steaming.
Halibut is a fish with firm flesh and a buttery flavor. Steaming keeps it moist and preserves the rich flavor.
Grouper has a firm texture and a slightly sweet flavor, making it an excellent choice for steaming.
When choosing a fish to steam, always choose fresh fish with clear eyes, bright red gills and a gentle, ocean-like smell. Fish should be thoroughly cleaned and blanched before steaming. Keep in mind that fish availability may vary depending on your location, so choose from the freshest options available to you.
In general, the key to successful steaming is choosing a fish that is tender, mild in flavor and will retain its moisture throughout the cooking process, allowing it to absorb the flavors of the spices and marinade for a delicious and healthy dish.