Cantonese Sizzling Whole Fish
Chef YuKei
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
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Ingredients
3 stalks green onions, cut into thirds lengthwise
¼ cup ginger, julienned (or a whole 4-inch piece)
1/4 bunch cilantro, cut in half
1 striped bass, gutted and scaled (Optional: Trim the head and tail…but consider trying the fish cheeks, they are delicious and arguably the best part of the fish!)
2 tablespoons soy sauce
3 tablespoons canola oil
Directions
SPECIAL EQUIPMENT
Steamer
Preparation
STEAMING THE FISH
Pick a platter that is at least 1/2 inch in depth that can hold the length of the fish. Also make sure that it can fit inside the steamer and withstand high temperatures.
Lay ⅓ of the green onions and ⅓ of the ginger slices at the bottom of the platter. The herbs will create a barrier preventing the fish from sticking.
Add the fish to the platter. Evenly lay the remaining green onions, ginger, and cilantro on top of the fish.
Place the platter in the steamer and let steam over medium-high for 12 minutes. To check on its doneness, put a chopstick in the thickest part of the fish. If it's fully cooked, there will be no resistance when pushing or pulling out the chopstick due to the flakiness of the flesh. If there is some resistance, then steam for 2-5 minutes longer.
Once the fish is fully cooked, remove the platter from the steamer.
FINISHING TOUCHES
Drizzle soy sauce over the entire fish.
Heat the canola oil over medium-high heat just until the oil begins to smoke. Turn off the heat immediately and carefully pour the hot oil over the herbs, which should crackle and release their aromatics.
Serve with jasmine rice.