Chaozhou Yu (chiuchow-style Steamed Fish)

Chaozhou Yu, also known as Chiuchow-style Steamed Fish, is a classic dish from the Chiuchow Cuisine. It is a delicate and flavorful way to prepare fresh fish, highlighting the natural taste and texture of the fish.

Chaozhou Yu (chiuchow-style Steamed Fish)

Ingredients

  • 1 whole fresh fish (such as sea bass or snapper), scaled and gutted
  • 3 slices ginger
  • 2 stalks green onions, cut into 2-inch lengths
  • 3 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil

Instructions

  1. Clean the fish and pat dry with paper towels.
  2. Place the fish on a heatproof dish and place the ginger and green onions on top of the fish.
  3. In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Pour this mixture over the fish.
  4. Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through.
  5. In a small saucepan, heat the vegetable oil until smoking, then pour it over the fish to release the flavors of the ginger and green onions.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
10g
Carbohydrates
5g

Supplies

Heatproof dish Small bowl Small saucepan

Tools

Steamer Serving platter

Serving suggestions

Serve the Chaozhou Yu with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For the best results, use the freshest fish available and adjust the steaming time according to the size and thickness of the fish.

Cost

$15