Hong Shao Yu (steamed Fish With Soy Sauce)

Hong Shao Yu, also known as Steamed Fish with Soy Sauce, is a classic dish in Putian (Henghwa) Cuisine, known for its fresh and delicate flavors.

Low Carb High Protein Main Course Putian (Henghwa) Chinese Seafood Healthy
Hong Shao Yu (steamed Fish With Soy Sauce)

Ingredients

  • 1 whole fresh fish (such as sea bass or snapper), cleaned and scaled
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons sugar
  • 3 slices ginger
  • 2-3 stalks green onions, cut into 2-inch lengths
  • 2 tablespoons cooking oil

Instructions

  1. Place the fish on a heatproof plate that fits inside a steamer.
  2. In a small bowl, mix together the soy sauce, Shaoxing wine, and sugar until the sugar is dissolved.
  3. Pour the soy sauce mixture over the fish, then scatter the ginger slices and green onions on top.
  4. Fill a wok or large skillet with about 1 inch of water and bring to a boil. Place the plate with the fish into the steamer, cover, and steam for about 12-15 minutes, or until the fish is cooked through.
  5. In a small saucepan, heat the cooking oil until hot. Carefully pour the hot oil over the fish and green onions to release their flavors.
  6. Serve the steamed fish hot with steamed rice.

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
Carbohydrates
5g
Protein
25g
Fat
8g

Supplies

Heatproof plate Steamer Wok or large skillet Small saucepan

Tools

Knife Cutting board Small bowl Small saucepan

Serving suggestions

Serve the steamed fish with a side of steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

Make sure to use a fresh and high-quality fish for the best flavor and texture.

Cost

Medium