Chinese Steamed Fish

🛒 Ingredients

• Whole Fish (e.g., Snapper or Sea Bass) 250 g · 240 kcal
• Fresh Ginger 10 g · 8 kcal
• Green Onions (Scallions) 15 g · 5 kcal
• Light Soy Sauce 30 g · 25 kcal
• Shaoxing Wine (or dry sherry) 15 g · 15 kcal
• Sesame Oil 5 g · 45 kcal
• Vegetable Oil (neutral, e.g., canola/grapeseed) 15 g · 130 kcal

👨‍🍳 Instructions

1. Thoroughly clean the whole fish, pat it dry with paper towels, and make a few diagonal slits on both sides. Place some ginger slices and green onion pieces into the fish cavity and on top of the fish.
2. Place the prepared fish on a heatproof dish, drizzle with Shaoxing wine, and steam over high heat for 8-10 minutes, or until the flesh is opaque and flakes easily.
3. Carefully remove the dish from the steamer. Discard the cooked ginger and green onions, and pour off any accumulated liquid from the dish.
4. Arrange fresh julienned green onions and ginger slivers generously over the steamed fish.
5. Heat the neutral vegetable oil in a small saucepan until it is shimmering and just about smoking.
6. Carefully pour the very hot oil directly over the fresh green onions and ginger on the fish; it should sizzle immediately.
7. Finally, drizzle the light soy sauce and sesame oil over the entire dish and serve immediately.