Haipai Steamed Fish (海派蒸鱼)

海派蒸鱼 (Haipai Steamed Fish) is a classic dish in Haipai Cuisine, known for its delicate flavors and tender texture. This dish is a perfect representation of the emphasis on fresh ingredients and precise cooking techniques in Haipai Cuisine.

Haipai Steamed Fish (海派蒸鱼)

Ingredients

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

Instructions

  1. Clean the fish and pat dry with paper towels.
  2. Place the fish on a heatproof plate and scatter the ginger and half of the green onions on top of the fish.
  3. In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Pour this mixture over the fish.
  4. Prepare a steamer and steam the fish for 12-15 minutes, or until cooked through.
  5. Once the fish is cooked, carefully remove it from the steamer and garnish with the remaining green onions.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
10g
Carbohydrates
2g

Supplies

Heatproof plate Steamer

Tools

Knife Cutting board Small bowl

Serving suggestions

Serve the steamed fish 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