Chinese Steamed Fish 清蒸魚

Ingredients

• 450-600 g Whole fish
• 2 stalk Green onions
• 3 slices Ginger
• 3 sprigs Cilantro
• 2 tsp Corn starch
• ¼ tsp White pepper powder
• 4 tbsp Steam fish soy sauce ( or light soy sauce)
• 3 tbsp Oil
• 3 tbsp Light soy sauce
• 1 tsp Sugar
• 1 tbsp Water

Steps

1. 1

   I bought a cleaned, gutted and scaled yellow croaker from a fish monger. If your fish did not come like this, you will need to remove the scales, make a cut from the chin of the fish down to the end of the belly area. Remove the gills and all the inner organs. Trim the fins as well.

2. 2

   Rinse the fish and pat dry. If the fish is cold, let it rest at room temperature for 30-60 minutes

3. 3

   Take 2 tsp of corn starch and rub on the inside and outside of the fish

4. 4

   Rub ¼ tsp white pepper to the inside cavity of the fish

5. 5

   Slice green onions into shreds and soak in water for 15 minutes

6. 6

   Slice ginger into thin slivers and set aside

7. 7

   Place ¼ of the green onions and ginger on the bottom of the steaming plate and inside the fish cavity the ginger on the bottom will prevent the fish skin from sticking to the plate

8. 8

   Put the fish on top of the green onions and ginger on the steaming plate

9. 9

   Prepare the steamer. Place the fish in the steamer when the water is boiling. Steam at high. Refer to the steaming times listed above for reference. My yellow croaker was perfectly done in 8 minutes

10. 10

    When the fish is almost finished steaming, prepare the hot oil. Heat 3 tbsp oil in a pot on medium-high heat for approx. 2 minutes. I add the 4 tbsp Steam Fish Soy Sauce to the pot to heat it with the oil. I find that heating the sauce gives it a better aroma. But it’s more common to add it directly to the fish after the pouring of the hot oil onto it.

11. 11

    When the reference time is up, check if the fish is done. To check for doneness: use chopsticks or a fork and try to lift up a piece of the fish meat from the bone. It is done if the meat does not stick to the bones. If the meat still sticks, then steam for another 2 minutes and check again. Another common way is to look at the eyes of the fish. If it looks like the eye sockets are hollow and the eyeball is an opaque white, then it should be done

12. 12

    When the fish is done, remove it from heat and either pour out the steam water or transfer the fish onto another plate

13. 13

    Put the cilantro, remainder of the green onions and ginger on top of the fish

14. 14

    Pour the hot oil onto the fish

15. 15

    If you did not add the 4 tbsp Steam Fish Soy Sauce in Step 10, then you can do it now

16. 16

    Serve