How to Make Chinese Steamed Fish with Soy Sauce
Chinese steamed fish with soy sauce is a classic dish that highlights the freshness of the fish while infusing it with rich, savory flavors. This healthy and delicious meal is not only easy to prepare but also makes for an impressive dinner that can be served on special occasions or any weeknight. Follow this simple recipe to learn how to make Chinese steamed fish with soy sauce.
Ingredients
- 1 whole fish (about 1.5 pounds, such as tilapia, snapper, or sea bass)
- 3-4 green onions, chopped
- 1 thumb-sized piece of ginger, thinly sliced
- 2-3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Fish
Clean the fish thoroughly and pat it dry with paper towels. Make three diagonal slashes on each side of the fish to help it cook evenly and absorb flavors. Season both the inside and outside of the fish with salt and pepper.
Step 2: Add Aromatics
Stuff the cavity of the fish with some of the chopped green onions and slices of ginger. This will infuse the fish with a delicate flavor while it steams.
Step 3: Set Up the Steamer
Fill a steamer pot or a large pot with a steaming rack with water. Bring the water to a gentle boil over medium heat. If you don’t have a steamer, you can use a heatproof plate that fits inside the pot.
Step 4: Steam the Fish
Place the prepared fish on a plate, and scatter the remaining green onions and ginger on top. Carefully transfer the plate to the steaming rack. Cover the pot with a lid and steam the fish for about 10-15 minutes, or until the flesh is opaque and flakes easily with a fork. Cooking time may vary depending on the size and thickness of the fish.
Step 5: Prepare the Soy Sauce Mixture
While the fish is steaming, mix the soy sauce and sesame oil in a small bowl. Adjust the seasoning according to your taste; if you prefer a bit more flavor, you can add a pinch of sugar or some minced garlic.
Step 6: Serve
Once the fish is done steaming, carefully remove the plate from the pot. Pour the soy sauce mixture over the hot fish, allowing it to soak into the flesh. Garnish with fresh cilantro if desired.
Chinese steamed fish with soy sauce is best served immediately, accompanied by steamed rice and stir-fried vegetables. This light yet flavorful dish is perfect for any occasion and can also be served at room temperature.
Conclusion
Making Chinese steamed fish with soy sauce is a straightforward process that rewards you with a meal full of flavor and nutrients. The delicate steaming method preserves the fish's natural taste while the soy sauce adds a wonderful umami punch. Try this recipe for a delightful dining experience that is authentic, healthy, and simply irresistible.