Entree: Malaysia – Malaysian Chinese – 薑蔥豉油蒸魚 ➤ Jiang cong chi you zheng yu (Whole steamed white fish topped with ginger and scallions and finished with a hot soy-and-oil dressing)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 1 whole white fish (sea bass, snapper, or grouper), about 1.5–2 lb (700–900 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) granulated sugar
- 1 tbsp (15 ml) sesame oil
- 3 tbsp (45 ml) vegetable oil or peanut oil (for hot oil)
- 2-inch (5 cm) piece fresh ginger, julienned (reserve some thin slices for steaming)
- 4 scallions, white and green parts separated, julienned
- 1/4 cup (60 ml) water or light fish stock (for steaming base)
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) white pepper
- 1 tbsp (15 ml) rice vinegar or lime juice (optional, for brightness)
- 1 tbsp (15 ml) chopped fresh cilantro for garnish (optional)
- Lime or lemon wedges for serving

Instructions

1. Clean and pat the fish dry; make 2–3 diagonal cuts on each side. Season cavity and both sides lightly with salt and white pepper and place a few thin ginger slices inside the cavity.
2. Arrange the reserved ginger and the white parts of the scallions on a heatproof platter that fits inside your steamer. Place the fish on top. Add 1/4 cup (60 ml) water or light fish stock to the steamer base.
3. Bring water to a rolling boil in a wok or large pot, place the platter in the steamer, cover, and steam over high heat until the flesh is opaque and flakes easily — about 8–12 minutes for a 1.5–2 lb (700–900 g) fish (adjust time for size).
4. While the fish steams, combine light soy sauce, Shaoxing wine, sugar, and sesame oil in a small bowl and set aside.
5. Thinly slice the green parts of the scallions and place them over the steamed fish once it is cooked and removed from the steamer.
6. Heat the vegetable oil in a small saucepan over medium-high heat until it is smoking hot and shimmering. Carefully pour the hot oil over the scallions and ginger on the fish to release their aroma.
7. Pour the soy-sesame mixture evenly over the fish. Garnish with chopped cilantro if using and serve immediately with lime or lemon wedges.