Ingredients with Measurements:
- 1 whole fish (such as sea bass or red snapper), cleaned and scaled
- 1 tablespoon ginger, julienned
- 2 tablespoons scallions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup water
Special equipment needed:
- Steamer basket or bamboo steamer
- Large plate or platter for serving
Step-by-step instructions:
1. Rinse the fish and pat dry with paper towels. Make 3-4 diagonal slits on each side of the fish.
2. In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper.
3. Place the fish on a plate or platter that will fit inside your steamer basket.
4. Pour the soy sauce mixture over the fish, making sure to get it inside the slits.
5. Scatter the ginger and scallions over the fish.
6. Pour the water into the bottom of the steamer basket.
7. Place the plate with the fish on top of the steamer basket.
8. Cover the steamer basket with a lid and steam the fish over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Carefully remove the plate from the steamer basket and discard any excess liquid.
10. Serve the fish hot, garnished with additional scallions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
High heat for steaming
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Protein: 30g
Carbohydrates: 3g
Fiber: 0g
Sugar: 2g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of white fish for this recipe, such as tilapia or cod.
- If you don't have Shaoxing wine, you can substitute with dry sherry or rice wine vinegar.
- If you don't have sesame oil, you can use vegetable oil instead.
Variations:
- Add sliced garlic to the ginger and scallions for extra flavor.
- Use cilantro instead of scallions for a different flavor profile.
- Add sliced red chili peppers for some heat.
Tips and tricks:
- Make sure to rinse the fish thoroughly to remove any scales or debris.
- Use a plate or platter that will fit inside your steamer basket, and make sure it's heatproof.
- Don't overcook the fish, as it will become dry and tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a steamer basket and steam for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the fish on a large platter with the ginger and scallions scattered on top. Garnish with additional scallions or cilantro.
Garnishes:
Scallions, cilantro, sliced red chili peppers
Pairings:
Steamed rice, stir-fried vegetables, hot and sour soup
Suggested side dishes:
Stir-fried bok choy, garlic green beans, Chinese broccoli with oyster sauce
Troubleshooting advice:
- If the fish is not cooked through after 10-12 minutes, continue steaming for an additional 2-3 minutes.
- If the fish is sticking to the plate, lightly grease the plate with vegetable oil before adding the fish.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Cheong-style steamed fish is a traditional Cantonese dish that dates back to ancient China. It's a simple and healthy way to prepare fish, and is often served at family gatherings and special occasions.
Flavor profiles:
Salty, savory, slightly sweet, with a hint of ginger and scallions.
Serving suggestions:
Serve the fish hot with steamed rice and your favorite Chinese side dishes.
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Region: Chinese