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.

Hakka Steamed Fish (客家蒸鱼)

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

  1. Place the fish on a heatproof plate and make 2-3 diagonal cuts on each side of the fish.
  2. Place ginger slices on top of the fish and inside the cuts.
  3. Steam the fish over high heat for 10-12 minutes, or until cooked through.
  4. 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.
  5. Once the fish is cooked, carefully remove any liquid that has accumulated on the plate.
  6. Top the fish with julienned green onions, then pour the sauce over the fish.
  7. 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