Entree: China – Cantonese / Guangdong – 清蒸魚 ➤ Qīngzhēng yú (Whole white-fleshed fish gently steamed with julienned ginger, scallions and a light soy-based sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 25 min

Ingredients

- 1 whole white-fleshed fish (sea bass, grouper, or pomfret), about 2.5 lb (1.1 kg), scaled, gutted and cleaned
- 1 1/2 tbsp (22 ml) light (low-sodium) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 oz (85 g) fresh ginger, peeled and cut into thin matchsticks
- 6 scallions (about 3/4 cup / 90 g), white and green parts separated, julienned
- 1 small cilantro bunch for garnish (optional)
- 1 lime or lemon cut into wedges (optional)

Instructions

1. Prepare the fish and aromatics: pat the fish dry and make 2–3 diagonal slashes on each side. Arrange half the ginger matchsticks and the white parts of scallions on a heatproof plate large enough for the fish, place fish on top, scatter remaining ginger and scallion greens over fish, then drizzle Shaoxing wine evenly over the fish and season lightly with salt. Set up a steamer (or a wok with a steaming rack) with boiling water and steam over high heat, covered, until the flesh is opaque and flakes easily, about 8–12 minutes depending on thickness (approx. 8 minutes per inch / 2.5 cm of thickness).
2. Finish and serve: while the fish steams, combine light soy sauce and sugar in a small bowl. Heat vegetable oil in a small pan until very hot but not smoking. When fish is cooked, remove from steamer, pour soy sauce mixture over the fish, then immediately pour the hot oil over the ginger and scallions to release aroma. Drizzle sesame oil, garnish with cilantro if using, and serve at once with lime or lemon wedges and steamed rice.