Entree: China – Hunan – 湖南蒸鱼 ➤ Húnán zhēng yú (Hunan-style steamed whole fish flavored with fresh chilies, ginger, scallions and savory soy-chili sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 whole freshwater white fish (sea bass, carp, or similar), scaled and gutted, about 1.5 lb (700 g), cleaned and patted dry
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) kosher salt
- 2-inch (5 cm) piece fresh ginger, julienned, about 2 tbsp (20 g)
- 3 scallions, cut into 2-inch (5 cm) lengths, plus 2 scallions finely julienned for garnish
- 3–4 fresh red chilies, thinly sliced (adjust to heat preference)
- 3 cloves garlic, minced (about 1 tbsp / 8 g)
- 1 tbsp (15 g) fermented chili bean paste or chili-garlic paste
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) neutral oil or peanut oil for final hot oil pour
- 1 tbsp (15 ml) toasted sesame oil (optional)
- Fresh cilantro sprigs for garnish (optional)
- Salt to taste

Instructions

1. Prepare the fish: Rinse and pat the fish dry. Make 3–4 diagonal slashes on each side. Rub inside cavity and both sides with Shaoxing wine and salt. Stuff some julienned ginger and 1 scallion into the cavity and place remaining ginger and scallion pieces on top of the fish.
2. Set up a steamer over a wok or large pot of rapidly boiling water. Place the fish on a heatproof plate and steam, covered, over high heat for 8–12 minutes until flesh is opaque and flakes easily (time depends on fish thickness; about 8 minutes per inch of thickness).
3. While the fish steams, make the sauce: Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add minced garlic, sliced red chilies, and fermented chili bean paste; stir-fry 30–60 seconds until fragrant.
4. Add light soy sauce and sugar, stir and remove from heat. Stir in toasted sesame oil if using.
5. When fish is done, carefully transfer the plate to a serving platter if desired and spoon the soy-chili sauce over the fish.
6. Heat 2 tbsp neutral oil until smoking lightly, then pour the hot oil evenly over the scallion julienne and sauce on the fish to sizzle and release aroma.
7. Garnish with cilantro sprigs and serve immediately with steamed rice.