Hakka Steamed Fish (客家蒸鱼)
客家蒸鱼 (Hakka Steamed Fish) is a classic dish in Hakka cuisine, known for its delicate flavors and tender texture. This dish is simple yet elegant, making it a popular choice for family meals and special occasions.
Ingredients
- 1 whole fresh fish (such as sea bass or snapper), cleaned and scaled
- 3 slices ginger
- 2 stalks green onions, julienned
- 3 tbsp soy sauce
- 1 tbsp cooking wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tbsp hot water
Instructions
- Place the fish on a heatproof plate and make 2-3 diagonal cuts on each side of the fish.
- Place ginger slices on top of the fish and inside the cuts.
- Steam the fish over high heat for 10-12 minutes, or until cooked through.
- While the fish is steaming, mix soy sauce, cooking wine, sesame oil, sugar, salt, white pepper, and hot water in a small bowl to make the sauce.
- Once the fish is cooked, carefully remove any liquid that has accumulated on the plate.
- Top the fish with julienned green onions, then pour the sauce over the fish.
- Heat a small amount of oil until smoking, then drizzle it over the green onions to release their aroma.
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 plate Steamer
Tools
Knife Bowl Small pan
Serving suggestions
Serve the Hakka 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