Ingredients with Measurements:
- 1 whole fish (such as sea bass or red snapper), cleaned and scaled
- 1 tablespoon ginger, sliced
- 2 green onions, sliced
- 2 tablespoons cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- A steamer basket or a large pot with a steaming rack
Step-by-step instructions:
1. Rinse the fish and pat it dry with paper towels. Season it with salt and pepper inside and out.
2. Place the fish on a heatproof plate that fits inside your steamer basket or pot.
3. Scatter the ginger and green onions over the fish.
4. In a small bowl, mix together the cooking wine, soy sauce, sesame oil, and sugar. Pour the mixture over the fish.
5. In another small bowl, mix together the cornstarch and water to make a slurry. Drizzle it over the fish.
6. Bring water to a boil in the steamer basket or pot. Place the plate with the fish inside and cover with a lid.
7. Steam the fish for about 15-20 minutes, depending on the size of the fish, or until the flesh is opaque and flakes easily with a fork.
8. Carefully remove the plate from the steamer basket or pot and discard the ginger and green onions.
9. Serve the fish hot with the cooking liquid spooned over it.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
Steam the fish over boiling water.
Serving size:
This recipe serves 2-4 people, depending on the size of the fish.
Nutritional information:
Calories per serving: 200
Total fat: 7g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugars: 5g
Protein: 25g
Substitutions for ingredients:
- You can use any white fish that you like instead of sea bass or red snapper.
- If you don't have cooking wine, you can use dry sherry or rice wine instead.
- You can use honey or brown sugar instead of white sugar.
- If you don't have cornstarch, you can use potato starch or arrowroot powder instead.
Variations:
- You can add sliced garlic or chili peppers to the fish for extra flavor.
- You can use different herbs and spices to season the fish, such as cilantro, lemongrass, or star anise.
- You can add vegetables to the plate with the fish, such as bok choy, carrots, or mushrooms.
Tips and tricks:
- Make sure to rinse the fish well and pat it dry before seasoning it.
- Use a heatproof plate that fits inside your steamer basket or pot and has a rim to catch any liquid that may spill over.
- Don't overcook the fish, as it will become dry and tough. Check it frequently and remove it from the steamer as soon as it's done.
- Spoon the cooking liquid over the fish just before serving to enhance its flavor.
Storage instructions:
Leftover steamed fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish, place it in a steamer basket or on a heatproof plate and steam it for a few minutes until heated through.
Presentation ideas:
Serve the fish on a large platter and garnish it with fresh herbs, such as cilantro or parsley. You can also add sliced lemon or lime for a pop of color.
Garnishes:
Fresh herbs, sliced lemon or lime, chopped peanuts or cashews, sliced scallions, or toasted sesame seeds.
Pairings:
Steamed fish with cooking wine pairs well with steamed rice, stir-fried vegetables, or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried bok choy, sautéed mushrooms, or a cucumber salad.
Troubleshooting advice:
- If the fish is not cooked through, return it to the steamer and cook for a few more minutes.
- If the cooking liquid is too salty or too sweet, adjust the seasoning with more soy sauce or sugar.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure that it's safe to eat. Use a food thermometer to check the temperature.
Food history:
Steamed fish with cooking wine is a traditional Chinese dish that dates back centuries. It's a simple and healthy way to prepare fish, and it's often served at special occasions and family gatherings.
Flavor profiles:
Steamed fish with cooking wine is savory, slightly sweet, and aromatic. The cooking wine adds a subtle tangy flavor to the dish, while the ginger and green onions give it a fresh and zesty taste.
Serving suggestions:
Serve the fish family-style on a large platter and let everyone help themselves. This dish is perfect for sharing and enjoying with loved ones.
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Region: Chinese