Steamed Ginger Scallion Fish
The goal is to keep the fish delicate and moist while the hot oil creates a sharp, bright finish. This is all about the timing of the steam and the temperature of the oil.
Freshness determines everything.
Use the freshest fish you can find; the simple cooking method leaves no room for off-flavors to hide.
- Wok or large deep skillet with a lid
- Heat-proof plate that fits inside the wok
- Small metal rack or trivet
- Small saucepan for heating oil
What goes in.
- 1 lbWhole sea bass or snapper, cleaned
- 2 tbspGinger, julienned into matchsticks
- 4Scallions, white and green parts separated and julienned
- 3 tbspLight soy sauce
- 1 tbspShaoxing wine
- 3 tbspNeutral oil (canola or vegetable)
- 1/2 tspSugar
The hot oil finish
Pouring near-smoking oil over the raw scallions and ginger releases their volatile oils and sears them against the fish, creating a sauce that carries heat and aroma.
The method.
Prepare the fish
Pat the fish dry. Make two or three diagonal slashes on each side to ensure even cooking.
Set the steam
Place a rack in the wok, fill with an inch of water, and bring to a boil. Place the fish on a heat-proof plate.
Steam
Sprinkle the Shaoxing wine over the fish. Cover the wok and steam on high heat for 8-10 minutes. The flesh should turn white and pull away slightly from the bones.
Drain
Remove the plate from the wok. Carefully pour off any excess liquid collected on the plate; this prevents the sauce from becoming fishy and watery.
Aromatics
Scatter the ginger and scallions over the top of the steamed fish. Pour the soy sauce and sugar mixture around the base of the fish.
Sizzle
Heat the oil in a small pan until it just starts to smoke. Carefully pour the oil directly over the scallions and ginger. Listen for a sharp, high-pitched sizzle.
Other turns to take.
Fillet version
Steam white fish fillets for 5-6 minutes instead of 10, adjusting the time based on thickness.
When it doesn't go to plan.
If using a whole fish, stuff some ginger inside the cavity to season from the inside out.
Do not let the oil reach a black smoke point; it should be shimmering and wispy.
Serve immediately while the oil is still popping on the fish.
The ones that keep coming up.
How do I know if the fish is done?
The meat will look matte and opaque, and the eyes of a whole fish will turn white and pop out.
Can I replace the Shaoxing wine?
Dry sherry is the closest substitute, though it lacks the depth of the fermented rice base.
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