Entree: China – Hong Kong – 薑蔥蒸魚 ➤ Jiāng cōng zhēng yú (Whole steamed white-fleshed fish flavored with julienned ginger and scallions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 1 whole fresh sea bass or grouper, about 2 lb (900 g), scaled, gutted, head on
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing rice wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 2 tbsp (30 ml) vegetable oil, plus extra for heating
- 2 tbsp (20 g) fresh ginger, peeled and julienned
- 4 scallions, about 2 oz (60 g), white and green parts separated; whites cut into 2–3 inch (5–8 cm) lengths and lightly smashed, greens julienned
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 cup (60 ml) hot water
- Optional: thinly sliced red chili for garnish

Instructions

1. Rinse and pat the fish dry; make 2 diagonal slashes on each side of the fish. Rub the cavity and both sides lightly with salt and pour Shaoxing wine into the cavity. Arrange half the julienned ginger and the smashed white scallion pieces inside the cavity and lay remaining ginger on top of the fish. Place the fish on a heatproof plate sized for steaming and set in a wok or large pot set up for steaming with an inch of simmering water; cover and steam over high heat until cooked through, about 8–10 minutes for a 2 lb (900 g) fish (steam time varies with thickness).
2. While the fish steams, combine 2 tbsp (30 ml) light soy sauce, 1/4 cup (60 ml) hot water, and 1 tsp (5 g) sugar in a small bowl. When the fish is done, carefully remove the plate from the steamer and drain any excess liquid from the plate. Scatter the green scallion julienne over the fish, pour the soy mixture over it, then heat 2 tbsp (30 ml) vegetable oil until smoking and pour the hot oil over the scallions and fish to release aroma. Drizzle sesame oil, garnish with sliced chili if using, and serve immediately with steamed rice.