In China, we have several ways of steaming fishes depending on the types of fish and the water condition and local cooking culture. Firstly, we treat fresh water fish and sea fish differently.

In China, we have several ways of steaming fishes depending on the types of fish and the water condition and local cooking culture. Firstly, we treat fresh water fish and sea fish differently.

  • 1 tbsp. light soy sauce
  • 1 tbsp.  sugar
  • 2 tbsp. water
  • 1 tsp. hard white spirit or Huadiao
  • 2 tsp. sesame oil
  • 1/4 tsp white pepper

Mix light soy sauce, water and white spirit in a small pot. Bring to a boiling and then mix with white pepper and sesame oil.

Instructions

Cut half of the scallion and ginger into small sections.  For decoration: shred scallion with a fork and then soak them in cold water.

Clean the fish completely and peel off any black skins in the stomach of the fish. Drain completely.

Steamed Chinese whole fish|chinasichuanfood.com

Watch the body shape if your fish. If it gets a thick back, cut a line and separate the back into two parts. Or if it gets thick stomach, cut 2 lines on the thickest meat, so the meat can be cooked in a shorter time and be kept as tender as possible.(Optional for fresh water fish only), spread a very thin layer of salt on the surface and stomach of the fish.Place scallion and ginger inside of the fish.

Steamed Chinese whole fish|chinasichuanfood.com

Place the scallion white or two sections of chopsticks and then place the fish in. Lay some scallion and ginger on top.

Steamed Chinese whole fish|chinasichuanfood.com

Bring enough water to a boiling in a large pot and place the fish in after the water boils. Start the count the time, steam 5 minutes and stand for 1 to 2 minutes.

Transfer the fish to a clean plate, discard the scallion and ginger and place the newly cut scallions.Heat around 2 tablespoons of cooking oil until almost smoky and pour the oil evenly on the scallion shreds.

 

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