Chinese Whole Steamed Fish

I recently had this in a restaurant and totally loved it so I came home and recreated the dish so that we could enjoy it whenever we wanted.  The fish was moist, tender, delicate and beautifully flavored.  This dish may seem like a long process but it’s quite simple and oh-so worth the effort.

Chinese Whole Steamed Fish

1 2-1/2 to 3 pound whole red snapper, cleaned with scales, guts & gills removed

Aromatics for steaming:
4 scallions, cut in half crosswise
3-inch long piece of ginger, sliced in thin "coins"
1 medium bunch of cilantro
3 TBS Shaoxing wine or rice wine
salt & pepper

Soy sauce mixture:
2 tsp sesame oil
1/4 cup seasoned soy sauce for seafood (bottle will say "ideal for steamed fish")
3 TBS Shaoxing wine or rice wine
1 TBS rock sugar
1/4 teaspoon fresh ground pepper
1 chili pepper, thinly sliced into "coins"
4 TBS cilantro, roughly chopped

Oil:
2 TBS peanut oil
2 scallions, cut into 2″ lengths
2-inch long piece of ginger, julienned


Clean the fish and pat dry. Season inside and out with salt and pepper. From the "Aromatics for steaming" take half of the scallions, ginger and cilantro and stuff inside the fish. Take the remaining half of the aromatics and place on a steamer tray. Place the fish on top of the aromatics.

Add 2-inches of water to a roasting pan or Dutch oven large enough to hold your fish. Bring the water to a boil then place your steamer tray with fish into the roaster and pour the Shaoxing wine over the fish. Cover pan with lid or foil. **IMPORTANT** Reduce the heat so that water is at a very low simmer. (If you steam the fish over a rolling boil the fish will fall apart and over cook.) Steam the fish for 24 minutes.

Check to see if the fish is done by checking the flesh near the top fin. If the flesh flakes easily then its done but if the flesh still sticks together it needs more time so cook in 1-2 minute intervals until done.

Towards the end of the steaming process, you’ll want to start preparing the soy sauce mixture. In a small pot heat the sesame oil, soy sauce, Shaoxing wine and rock sugar, stirring until the sugar dissolves. Add the black pepper, chili and cilantro and simmer for 30 seconds. When the fish is done steaming carefully lift the fish out and onto a serving platter discarding all of the cooked scallions, ginger and cilantro. Pour the hot soy sauce mixture over the fish.

In a separate small pan heat up the peanut oil until very hot. Add the ginger and scallions and fry for 15 seconds to pop the flavors. Pour the oil and herbs over the fish. You’ll hear a nice little sizzle as it brings all the flavors together and adds a nice sheen to the fish!

Enjoy!