Steamed Fish with Ginger and Scallions (Qing Zheng Yu)
A light, fragrant steamed whole fish brushed with a ginger‑scallion sauce, perfect for a feel‑good meal that feels indulgent without the heaviness.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Pat the fish dry and make three diagonal slashes on each side; place on a heat‑proof plate that fits your steamer basket.
-
Step 2 of 5
Scatter the ginger sticks and the white parts of the scallions inside the cavity and over the slashes, then drizzle the soy‑wine mixture over the fish.
-
Step 3 of 5
Steam over vigorous boil for 8–10 minutes, until the flesh flakes easily at the thickest part.
-
Step 4 of 5
Meanwhile, heat the sesame oil in a small pan, add the green scallion slices and a pinch of white pepper, stirring for 30 seconds; pour this hot oil over the steamed fish.
-
Step 5 of 5
Garnish with fresh coriander if desired and serve immediately with steamed rice.
Notes from the kitchen
If a whole fish feels daunting, use two 300‑g (10‑oz) fillets; adjust steaming time to 6 minutes. Replace Shaoxing wine with dry sherry or a splash of rice vinegar for a non‑alcoholic version.
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