Cantonese Steamed Fish
Adapted from The Woks of Life: Recipes to Know and Love from a Chinese American Family by Bill, Judy, Sarah and Kaitlin Leung. The book was one of Cooks Without Borders’ best new cookbooks of 2022.
Serves 4.
Ingredients
1 (1- to 1 1/2-pound) whole striped bass, Mediterranean sea bass (branzino) or other delicate white fish, scaled and cleaned
5 tablespoons canola oil or other neutral oil
About 1 1/2 ounces ginger, peeled and cut into fine julienne
4 scallions, white and green parts separated and cut into fine julienne
1/4 cup soy sauce
3/4 teaspoon sugar
1/4 teaspoon fine sea salt
Pinch of white pepper powder or finely ground fresh white pepper
About 2/3 cup cilantro leaves (you can include some of the soft stems)
Instructions
1. Give the fish a quick once-over to make sure it’s thoroughly cleaned; pull out any innards that may have been missed. Rinse the fish and shake off any excess water (no need to pat it dry). Transfer the fish to an oval heatproof plate. (Note: No salt, seasoning, or wine should be used on the fish before steaming.)
2. Place a 2-inch-tall metal steaming rack in a wok (or any pot with a lid that will accommodate the fish) and fill the wok with enough water to come up to about 1 inch below the rack. Turn on the heat to high and bring the water to a simmer. Place the plate of fish on the rack, cover the wok and steam for 9 minutes. Test the fish for doneness using a butter knife. If the knife slides into the center of the fish without resistance, it’s done. You know the fish is cooked perfectly when the flesh is opaque down to the bone, but the bone is slightly translucent. The fish will continue to cook as it rests while you’re preparing the sauce. Carefully pour off any liquid that has accumulated on the plate during steaming, and discard. (It has a strong fishy taste.)
3. In a small saucepan, heat 2 tablespoons of the oil and half of the ginger over medium heat until the ginger begins to sizzle. Add the white parts of the scallions, the soy sauce, 1/4 cup water, sugar, salt and white pepper. Bring the mixture to a simmer and spoon the mixture evenly over the fish. Then spread the green portions of the scallions, the remaining ginger and all the cilantro on top of the fish.
4. Heat the remaining 3 tablespoons oil in the saucepan until shimmering. Pour the hot oil over the raw ginger and herbs — they will sizzle on contact. Serve immediately.
Cantonese Steamed Fish
Ingredients
- 1 (1- to 1 1/2-pound) whole striped bass, Mediterranean sea bass (branzino) or other delicate white fish, scaled and cleaned
- 5 tablespoons canola oil or other neutral oil
- About 1 1/2 ounces ginger, peeled and cut into fine julienne
- 4 scallions, white and green parts separated and cut into fine julienne
- 1/4 cup soy sauce
- 3/4 teaspoon sugar
- 1/4 teaspoon fine sea salt
- Pinch of white pepper powder or finely ground fresh white pepper
- About 2/3 cup cilantro leaves (you can include some of the soft stems)
Instructions
- Give the fish a quick once-over to make sure it’s thoroughly cleaned; pull out any innards that may have been missed. Rinse the fish and shake off any excess water (no need to pat it dry). Transfer the fish to an oval heatproof plate. (Note: No salt, seasoning, or wine should be used on the fish before steaming.)
- Place a 2-inch-tall metal steaming rack in a wok (or any pot with a lid that will accommodate the fish) and fill the wok with enough water to come up to about 1 inch below the rack. Turn on the heat to high and bring the water to a simmer. Place the plate of fish on the rack, cover the wok and steam for 9 minutes. Test the fish for doneness using a butter knife. If the knife slides into the center of the fish without resistance, it’s done. You know the fish is cooked perfectly when the flesh is opaque down to the bone, but the bone is slightly translucent. The fish will continue to cook as it rests while you’re preparing the sauce. Carefully pour off any liquid that has accumulated on the plate during steaming, and discard. (It has a strong fishy taste.)
- In a small saucepan, heat 2 tablespoons of the oil and half of the ginger over medium heat until the ginger begins to sizzle. Add the white parts of the scallions, the soy sauce, 1/4 cup water, sugar, salt and white pepper. Bring the mixture to a simmer and spoon the mixture evenly over the fish. Then spread the green portions of the scallions, the remaining ginger and all the cilantro on top of the fish.
- Heat the remaining 3 tablespoons oil in the saucepan until shimmering. Pour the hot oil over the raw ginger and herbs — they will sizzle on contact. Serve immediately.
