Entree: China – Jiangxi – 江西蒸鱼 ➤ Jiāngxī zhēng yú (Whole freshwater fish steamed with ginger, scallions, soy, and spicy chili oil in the Jiangxi regional style)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
12 min
Additional
15 min
Total
27 min
Ingredients
- 1 whole grass carp or similar freshwater fish, scaled, gutted and cleaned, about 2 lb (900 g)
- 1 tbsp (15 ml) light soy sauce for marinade
- 2 tbsp (30 ml) Shaoxing wine for marinade
- 1 tsp (5 g) salt, divided
- 3 tbsp (45 g) fresh ginger, julienned
- 4 scallions, about 3 oz (85 g), cut into 2-inch pieces and some julienned (separate halves)
- 2 tbsp (30 ml) light soy sauce for finishing
- 1 tsp (5 g) granulated sugar
- 2 tbsp (30 ml) vegetable oil for hot oil
- 2 small red chilies, about 0.5 oz (15 g), thinly sliced
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (8 g) fresh cilantro leaves for garnish (optional)
- 1/4 cup (60 ml) water or light fish stock for the steaming tray
Instructions
1. Rinse and pat the fish dry. Make 3–4 diagonal cuts on each side of the fish. Rub the cavity and both sides lightly with 1 tsp salt, 1 tbsp light soy sauce, and 2 tbsp Shaoxing wine. Stuff half the julienned ginger and half the scallions into the cavity and let sit 10–15 minutes.
2. Arrange remaining ginger and scallion pieces on a heatproof plate sized for your steamer. Place the fish on top of the aromatics. Pour 1/4 cup (60 ml) water or stock into the steamer base and bring to a rolling boil.
3. Steam the fish over high heat, covered, until the flesh is opaque and flakes easily, about 8–12 minutes for a 2 lb (900 g) fish (adjust time for larger or smaller fish).
4. While the fish steams, combine 2 tbsp light soy sauce, 1 tsp sugar, and 1 tbsp sesame oil in a small heatproof bowl set in the serving dish. In a small pan warm 2 tbsp vegetable oil with the sliced chilies and remaining julienned ginger just until fragrant and hot but not smoking, about 30–60 seconds.
5. When the fish is done, remove from steamer and carefully pour the soy-sesame mixture over the fish. Immediately pour the hot chili-ginger oil over the fish to release the aromatics. Garnish with cilantro and additional sliced scallions. Serve hot with steamed rice.
