Serves 4
30 min
Steamed Fish with Scallion Soy Sauce
Recipe GLPR181bfdec1c4824
A classic Chinese preparation of whole striped bass steamed to tender perfection and topped with a savory soy-based sauce. The fish is stuffed and garnished with fresh ginger and scallions, then finished with a drizzle of hot peanut oil that awakens all the flavors. Served alongside steamed rice for an elegant, healthy main course.
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Ingredients
1 2-pound whole fish One 2-pound whole striped bass, cleaned and gutted with head and tail intact
3 medium Shiitake mushrooms, thinly sliced
2 ounces Fresh ginger, peeled and cut into thin matchsticks
3 whole Scallions, cut into 1-inch segments
⅓ cup Light soy sauce
1 teaspoon Sugar
2 tablespoons Water
⅓ cup Peanut oil, heated until shimmering
as needed Steamed white rice, for serving
Directions
Fill a wok or large pot with water to a depth of about 2 inches and bring to a rolling boil over high heat. Place a bamboo steamer rack or metal steamer insert in the pot, ensuring the water level stays below the steaming surface. Cover the steamer and allow it to heat for 2 to 3 minutes.
While the steamer preheats, pat the whole fish completely dry inside and out using paper towels. This ensures better browning and moisture control. Arrange the fish on a heatproof plate that will fit inside your steamer.
Stuff the fish cavity with half of the sliced mushrooms, half of the ginger matchsticks, and half of the scallion pieces. Arrange the remaining mushrooms, ginger, and scallions over the top of the fish.
Carefully lower the plate containing the fish into the preheated steamer. Cover the steamer with its lid and maintain a steady steam for 10 to 15 minutes, until the fish is completely cooked through. The flesh should be opaque and flake easily when tested with a fork at the thickest part of the body. Internal temperature should reach 145°F.
While the fish steams, whisk together the soy sauce, water, and sugar in a small bowl until the sugar dissolves. Set this mixture aside.
Once the fish is cooked, carefully remove the plate from the steamer using tongs or a plate lifter. Pour off any excess steaming liquid that has accumulated on the plate.
Distribute the reserved fresh ginger and scallion pieces evenly over the cooked fish. Pour the soy sauce mixture over the fish, then immediately drizzle with the hot peanut oil. The hot oil will sizzle and perfume the dish.
Serve the fish family-style directly from the plate, dividing it among four bowls and spooning the pan juices and toppings over each portion. Serve alongside steamed white rice.
