Ingredients:
- 1 whole fish (such as sea bass, tilapia, red snapper, or any white fish), cleaned and descaled
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 3 slices of ginger, cut into thin strips
- 2 scallions, thinly sliced
- 1 red chili, thinly sliced (optional, for garnish)
- Fresh cilantro leaves (optional, for garnish)
Instructions:
- Prepare the Fish:
Rinse the fish thoroughly, both inside and out. Make diagonal cuts on both sides to ensure even cooking and better flavor absorption. - Season the Fish:
Place the fish on a heatproof plate or shallow dish that fits inside your steamer. Drizzle the soy sauce, rice wine, sesame oil, and sprinkle the sugar over the fish. Rub gently to coat the fish evenly with the seasonings. - Add Aromatics:
Arrange the julienned ginger and the white parts of the scallions over the fish. - Steam the Fish:
Bring water to a boil in a pot or wok. Place the dish with the fish into the steamer basket, ensuring the water level doesn’t touch the fish. Cover and steam for 8–12 minutes, adjusting the time based on the fish’s size and thickness. The fish is ready when the flesh turns opaque and flakes easily with a fork. - Serve:
Carefully remove the dish from the steamer. Garnish with the green parts of the scallions, chili slices, and fresh cilantro leaves if desired. Serve the fish immediately, spooning the fragrant steaming liquid over it for added flavor.
