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