Entree: Hong Kong – National Cuisine – 清蒸魚 ➤ Qīngzhēng yú

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 whole white-fleshed fish (sea bass, snapper, or grouper), approx. 2 lb (900 g), scaled, gutted, and rinsed
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1/2 tsp (2.5 g) granulated sugar
- 2 tsp (10 ml) sesame oil
- 3 tbsp (45 ml) vegetable oil (for hot oil)
- 3 tbsp (45 ml) neutral oil (or additional vegetable oil) for steaming plate drizzle (optional)
- 3–4 green onions (scallions), cut into 2–3 inch (5–8 cm) julienne strips, divided
- 2 inches (5 cm) fresh ginger, peeled and cut into thin julienne (approx. 1 oz / 30 g), divided
- 1/2 tsp (2.5 g) fine salt
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Prep the fish: pat the fish dry inside and out and make 2–3 diagonal slashes on each side of the fish. Rub the cavity and both sides lightly with 1/2 tsp (2.5 g) salt. Place half the julienned ginger and a few scallion strips into the cavity and lay the fish on a heatproof plate suitable for steaming.
2. Prepare the sauce: combine light soy sauce, Shaoxing wine, sugar, and sesame oil in a small bowl; set aside.
3. Steam the fish: bring a wok or large pot of water to a vigorous boil and set up a steaming rack. Place the fish (on its plate) on the rack, cover, and steam over high heat until the flesh is opaque and flakes easily with a fork — about 8–10 minutes for a 2 lb (900 g) fish (adjust time ±2 minutes for smaller or larger fish).
4. Remove and drain: carefully remove the plate from the steamer and pour off any accumulated liquid from the plate. Sprinkle remaining ginger and scallion strips evenly over the steamed fish.
5. Finish with hot oil and sauce: gently heat 3 tbsp (45 ml) vegetable oil in a small saucepan until it is just smoking. Warm the soy–Shaoxing sauce briefly, then pour the sauce evenly over the fish. Immediately pour the hot oil over the ginger and scallions on the fish — the sizzle will release the aromatics.
6. Garnish and serve: scatter cilantro if using and serve the fish immediately, family-style, with steamed rice.