How to make it

  • Preparing the fish:
  • 1. Remove ALL the scales from your fish.
  • 2. Cut off any fins with kitchen shears. Leave the tail and head intact for presentation.
  • 3. Check the cavity and make sure it is really clean.
  • 4. Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate or rack for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
  • Making it:
  • 1. Get out your bamboo steamer, steaming rack, whatever and set that up. I use my large bamboo steamer in my wok. Put some water and the fish in and heat it up.
  • 2. Bring the water to a boil and steam the fish for 9 minutes and turn off the heat. You can use a butter knife to peek at the meat and confirm the fish is cooked through.
  • 3. Transfer to a plate and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
  • 4. Heat 2 Tbs. oil and the other half of the ginger in a saucepan until the ginger begins to sizzle. Add the water, salt, soy sauce, and fresh ground white pepper and heat the mixture until simmering.
  • 5. Once simmering add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer.
  • 6. Spoon the entire mixture over the fish and serve hot.
  • Steamed or fried rice. Some pickled veggies and a jug of Baijiu to complete the dish.

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