1 Favorite Chinese Steamed Whole Fish by Sy
Delight your taste buds with the authentic flavors of *1 Favorite Chinese Steamed Whole Fish by Sy*, an easy-to-make classic that transforms fresh whole fish into a delicate, flavorful masterpiece. This traditional Chinese recipe features tender, flaky fish steamed to perfection with julienned ginger and scallions, then elevated with a sizzling drizzle of hot vegetable oil and a savory soy-sesame sauce. The whole process, from prep to plate, takes just 30 minutes, making it the perfect choice for a quick yet impressive meal. Garnished with vibrant cilantro, this dish is best served with steamed rice for a truly restaurant-worthy experience at home. Ideal for snapper, seabass, or tilapia, this recipe showcases the art of Chinese steaming while letting the natural flavor of the fish shine. Perfect for dinner parties or weeknight meals, it’s a healthy, elegant option sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Whole white fish (snapper, seabass, or tilapia, cleaned and scaled)
- 2 tbsp Fresh ginger, julienned
- 3 Scallions, julienned
- 3 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 2 tbsp Fresh cilantro for garnish
- 0.5 tsp Salt
- 0.25 tsp White pepper
- 2 cups Water
Instructions
Clean the fish thoroughly, removing any scales and pat it dry with a paper towel. Score the fish by making 2-3 shallow slashes diagonally on each side to help it cook evenly.
Season the fish evenly with salt and white pepper, including inside the cavity.
Prepare a large steaming pot or wok with 2 cups of water. Place a steaming rack into the pot and bring the water to a boil.
Set the fish on a heatproof plate that fits inside your steamer. Spread half of the julienned ginger under and on top of the fish.
Carefully place the plate with the fish onto the steaming rack. Cover the pot with a lid and steam on medium heat for 12-15 minutes, or until the fish flakes easily and is cooked through.
While the fish is steaming, whisk together the soy sauce and sesame oil in a small bowl.
Once the fish is cooked, carefully remove it from the steamer and discard the liquid that has accumulated on the plate. Sprinkle the remaining ginger and the julienned scallions over the fish.
Heat the vegetable oil in a small pan until very hot but not smoking. Carefully pour the hot oil over the fish to sizzle the ginger and scallions.
Drizzle the soy sauce mixture over the fish and garnish with fresh cilantro.
Serve immediately with steamed rice and enjoy your restaurant-quality Chinese steamed whole fish!
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
