Steamed Fish

Steamed whole fish is a traditional Chinese dish. Most of authentic Chinese restaurants serve steamed whole fish as well. In Chinese culture, a whole fish with head and tail is a tradition and they believe in good luck.

Course Main Course

Cuisine Asian, Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 241kcal

Author Tracy O.

Ingredients

1 Pomfret fish (Golden pomfret fish)
4 cloves Garlic minced
1 tablespoon Fermented black beans
8 slices Ginger
4 sticks Green onion
⅛ teaspoon Salt
2 tablespoons Soy sauce
2 tablespoons Vegetables oil

Instructions

First, cut 4 sticks of green onion into strips.
Then, cut 8 slices of ginger into strips.
After that, minced 4 cloves of garlic.
The following, clean the fish, cut the belly, clean out guts and gill.
Sprinkle ⅛ teaspoon salt and put some ginger strips into the belly and top of the fish.
Next, put the minced garlic and 1 tablespoon of fermented black beans (rinse the black beans) on top of the fish.
Steam it for 12-15 minutes depending on the size of the fish. (Wait until water boilings and start the timer.)
When the fish is done, lay the green onion strips on top of the fish.
Heat up 2 tablespoons of vegetable oil in a pan. (Remember the oil needs to be hot, use a wooden chopstick to check. If you see bubbles around the chopsticks that means the oil is hot enough. The temperature is around 375-400F. )
Pour the hot oil over the green onion and add 2 tablespoons of soy sauce over the fish.

Video

Notes

Cooking tips for a steamed whole fish:

Clean fish, cut belly and remove gill and guts.
Put ginger into the fish belly and on top. Ginger helps to remove the smell.
When water is boiling, put the fish in and steam for 10-15 minutes depending on how big the fish is.
Remember the oil needs to be hot, use a wooden chopstick to check. If you see bubbles around the chopsticks that means the oil is hot enough. The temperature is around 375-400F.

Nutrition