Every time we go to a Chinese restaurant, my parents always order a whole steamed fish. It’s usually either flounder or seabass. They seem to be the best fish for steaming. And after the fish is all done, I always find myself scooping the left over sauce and pour it over my steamed white rice. I can’t get enough of it. It’s so good and I could just eat the rice with the sauce just like that.
After gathering and searching for recipes, I compiled one myself that suits my taste buds (and of course, easy way of doing it!)
1 whole fish (such as flounder, seabass, bass, or snapper)
2 tbsp soy sauce (or more)
2 tbsp Chinese cooking wine
2 tsp sesame oil
a thumb size ginger root- slice them (or use jarred crushed ginger)
4 stalks green onion
2 tbsp oil
1/2 tsp sugar
cilantro for garnishing
aluminum foil for wrapping
Place fish in shallow oven-proof dish on top of aluminum foil. In a bowl, stir together soy sauce, sugar, cooking wine and sesame oil. If you are using crushed ginger, you can mix it in too. Set aside.
Meanwhile, smash the ginger roots then peel it (if using ginger roots). Slice the ginger thinly about 2 inches long. Set aside.
Smash green onions flat, especially the white part then slice them in half lengthwise; cut into 2-inch. Set aside.
Arrange the green onions and ginger slices around, and on top of the fish. Put the cilantro on top of fish. Pour the liquid mixture on top of the fish.
Close the aluminum foil loosely but all sealed on the edges, so the heat would steam the fish and the fish does not burn when you place it in the oven. Bake in oven at 350 to 375F for 25- 30 minutes. Open the foil or transfer fish to a plate. Pour the liquid, green onions, cilantro, and ginger on top.
Sounds hard, but it’s really easy. Took a few times before I got the amount of liquid mixture I want. I like my steamed fish with a lot of liquid mixture. The liquid mixture is what makes the fish taste good.