Steamed Fish with Soy Sauce (China)

Steamed Fish with Soy Sauce (China)

Description: Steamed Fish with Soy Sauce is a classic Chinese dish that highlights the delicate flavors of fresh fish. It’s a simple, healthy, and flavorful preparation where the fish is steamed to perfection and topped with a fragrant soy-based sauce, garnished with fresh herbs and aromatics. The dish maintains the natural taste of the fish, enhanced by the umami-rich soy sauce, ginger, and spring onions.

Ingredients:

• 1 whole white fish (such as sea bass, tilapia, or snapper), cleaned and scaled
• 2 tbsp soy sauce
• 1 tbsp light soy sauce (optional)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• 1-inch piece ginger, julienned
• 2 spring onions (scallions), cut into long strips
• Fresh coriander (cilantro) for garnish
• 1 red chili, thinly sliced (optional)
• Salt to taste
• 1 tbsp rice wine or Shaoxing wine (optional)
• 1-2 lime wedges for serving (optional)

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Instructions:

1. Prepare the Fish:

   • Pat the fish dry with a paper towel and rub a little salt on both sides and inside the cavity.
   • Make two or three diagonal slashes on each side of the fish to help it cook evenly.

2. Set up the Steamer:

   • Bring a large pot or wok of water to a boil and place a steaming rack or bamboo steamer inside.

3. Steam the Fish:

   • Place the fish on a heatproof plate that fits in your steamer. Scatter some ginger slices inside the fish cavity and on top of the fish.
   • Place the plate in the steamer and cover the pot with a lid. Steam the fish for about 8–10 minutes, depending on the size and thickness of the fish. The fish is done when the flesh flakes easily with a fork.

4. Prepare the Soy Sauce:

   • In a small bowl, combine soy sauce, light soy sauce (if using), and rice wine or Shaoxing wine.

5. Heat the Oils:

   • In a small pan, heat the vegetable oil over medium heat. Add the chopped garlic and ginger, and sauté until fragrant and lightly golden (about 1–2 minutes).
   • Remove from heat, then stir in the sesame oil.

6. Final Assembly:

   • Once the fish is fully steamed, carefully pour the soy sauce mixture over the fish.
   • Heat the aromatic oil back up until it’s hot, then immediately pour it over the steamed fish, letting it sizzle.
   • Garnish with spring onions, fresh coriander, and optional chili slices for a bit of heat.

7. Serve:

   • Serve the steamed fish immediately with steamed rice and lime wedges (optional) for a fresh citrus note.

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Tips:

• Choose a fresh, white-fleshed fish with firm flesh for the best results.
• If you prefer, you can add a little sugar or oyster sauce to the soy mixture for extra depth.
• This dish is traditionally enjoyed with steamed rice, allowing you to savor the flavorful sauce.

This light, aromatic dish is perfect for a healthy and delicious meal, showcasing the natural sweetness and tenderness of steamed fish.

Read More : Bouillabaisse (French fish stew with poached fish)