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.
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
- Clean the fish and pat dry with paper towels.
- Place the fish on a heatproof dish and place the ginger and green onions on top of the fish.
- In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Pour this mixture over the fish.
- Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through.
- 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