Chinese Steam Whole Fish 姜䓤清蒸魚

Chinese Steam Whole Fish

Ingredients:

  • For fish

  • 1 1/2 lb (0.75 kg) striped bass whole fish;
  • 3 green onions, cut off the roots, cleaned and peeled off the outer skin;
  • 1 1/2 cups (360 ml) water.

  • For sauce

  • 1/2 cup ginger, 1 large piece ginger, about 4-6 oz (200-300 g), peel, finely julienned;
  • 1/2 cup green onions, include the tender green part, finely julienned;
  • 1/4 cup (60 ml) safflower oil (for high heat);
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
  • 1 tablespoon dark soy sauce.

Recipe:

Serving for 2

For fish

  1. Clean the fish, make sure to scrap off the black membranes inside the fish or it will taste fishy;
  2. Wrap with paper towel to dry;
  3. Add 1 1/2 cup of water in a wok or a wide mouth pot on the stove top;
  4. Place a stand and a plate in the wok/pot over medium high heat and cover (make sure water is at less an inch from the plate);
  5. When water boils, place 3 pieces of green onions on the bottom of the plate before the fish to avoid sticking to the plate;
  6. Steam for 12 minutes or until the flesh easily come off the bone;
  7. Drain the fish;
  8. Pour the ginger green onion sauce on top, serve steamy hot.

For ginger green onion sauce

  1. Add 1/4 cup of safflower oil in a sauté pan over medium high heat;
  2. When the oil get hot, add ginger, cook until ginger gets soft but not burn, stir often;
  3. Add green onions until it gets soft;
  4. Turn off heat and let it sit for a minute;
  5. Add Liquid Aminos and dark soy sauce, mix well.

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