Chinese Steamed Fish

We love Chinese Steamed Fish! It's healthy and full of flavor. We steam and top the fish with ginger, scallions, and cilantro. A simple sauce poured on top makes this a super delicious classic. Serve with rice, of course.

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Prep Time: 15

Cook Time: 15

Servings: people

Ingredients

1 whole sea bass, snapper, or kumu fish about 2 to 2.5 pounds
⅓ cup ginger julienned
3 stalks scallions julienned
8 sprigs cilantro
1 teaspoon sugar
1 teaspoon salt
3 tablespoons water
3 tablespoons soy sauce
2 teaspoons ground white pepper
2 tablespoons avocado oil or any neutral oil like canola oil
1 tablespoon sesame oil optional
2 small red chili peppers thinly sliced, optional

Instructions

Clean and remove scales from the fish. Place the fish on a large, shallow heatproof dish. Steam for 13-15 minutes.
While the fish is steaming, make the sauce. In a small bowl, mix together the salt, sugar, water, soy sauce, and white pepper. Set aside.
Once the fish is done, carefully remove the fish from the steamer and pour out all the water/juice that accumulated on the steaming plate.
Top the fish with the julienned ginger, followed by the julienned scallions. Top with the cilantro sprigs.
In a small saucepan, heat the avocado oil (or any other neutral oil like canola oil) over high heat.
Once the oil is very hot (about 1 minute), add the sauce mixture prepared in Step 3, and stir.
Heat for another 15 seconds.
Pour the oil/sauce mixture evenly over the fish. The oil/sauce should be hot enough so that you hear a slight sizzle sound when it's poured over the aromatics.
Top with a drizzle of sesame oil and the thinly sliced chili peppers (both optional).
Eat hot and enjoy! Best with a big bowl of rice.