Traditional and authentic Chinese steamed fish with soy sauce.
Calories: 591 kcal
One fresh fish
,500g to 700g
small chunk of ginger
vegetable cooking oil
seasoned soy sauce
shred red pepper
,optional for fresh water fish only
Cut half of the scallion and ginger into small sections.
For decoration: shred scallion with a fork and then soak them in cold water.
Clean the fish completely and peel off any black skins in the stomach of the fish. Drain completely.
Watch the body shape if your fish. If it gets a thick back, cut a line and separate the back into two parts. Or if it gets thick stomach, cut 2 lines on the thickest meat, so the meat can be cooked in a shorter time and be kept as tender as possible. (Optional for fresh water fish only), spread a very thin layer of salt on the surface and stomach of the fish. Place scallion and ginger inside of the fish.
Place two scoops on the plates, or two sections of chopsticks and then place the fish in.
Bring enough water to a boiling in a large pot and place the fish in after the water boils. Start the count the time, steam 5 minutes and stand for 1 to 2 minutes.
Transfer the fish to a clean plate, discard the scallion and ginger and place the newly cut scallions. Heat around 2 tablespoons of cooking oil until almost smoky and pour the oil evenly on the scallion shreds.
Heat the seasoned soy sauce until warm and pour evenly on the plate. If your soy sauce is cold, pour them on the two sides of the fish, not over the fish.
Serve hot and should be finished within 10 minutes.
Chinese Steamed Fish
Amount Per Serving
Calories from Fat 261
% Daily Value*
Total Fat 29g
Saturated Fat 15g
Total Carbohydrates 4g
* Percent Daily Values are based on a 2000 calorie diet.