- 25 mins
Cantonese steamed whole fish with ginger, scallions, and soy sauce bring out the umami flavor from the fish. This is a quick way to cook a fish, retaining their tender, juicy textures and natural flavors.
- 1 (1½ lbs) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
- 2 ½ inch piece fresh ginger, peeled and finely julienned
- 1/4 cup light soy sauce
- 1 tablespoons rice wine
- 1 scallion julienned
- 4 cilantro sprigs
- 1/2 cup oil
- Salt and pepper
- Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it and will also fit inside your steamer.
- Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- Pour water into a wok and set a steamer rack in the wok. Bring the water to a boil.
- Place the plate holding the fish on the steamer rack, cover, and steam for about 8 minutes depending on the fish size.
- While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- When the fish is ready, take out the plate. Lay the scallion and cilantro along the top of the fish.
- Dry the wok and heat up oil until it is hot. Pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.