Jiang Cong Yu (steamed Fish With Ginger And Scallions)

Jiang Cong Yu, also known as Steamed Fish with Ginger and Scallions, is a classic dish in Huaiyang Cuisine. The delicate flavors of the fish are enhanced by the aromatic ginger and scallions, creating a light and refreshing dish that is perfect for a healthy meal.

Jiang Cong Yu (steamed Fish With Ginger And Scallions)

Ingredients

  • 1 whole fish (such as sea bass or snapper), scaled and gutted
  • 3 tablespoons ginger, julienned
  • 3 tablespoons scallions, finely chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Instructions

  1. Prepare the fish by cleaning it and patting it dry with paper towels.
  2. Place the fish on a heatproof plate that fits inside a steamer. Scatter half of the ginger and scallions on top of the fish.
  3. In a small bowl, mix together the soy sauce, Shaoxing wine, vegetable oil, sugar, and salt. Pour this mixture over the fish.
  4. Sprinkle the remaining ginger and scallions on top of the fish.
  5. Steam the fish over high heat for about 15-20 minutes, or until the fish is cooked through.
  6. Once the fish is cooked, carefully remove it from the steamer and discard any accumulated liquid.
  7. Drizzle a little more soy sauce and vegetable oil over the fish before serving.

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

Steamer Heatproof plate

Tools

Knife Cutting board Bowl

Serving suggestions

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

Tips & tricks

Be sure to use the freshest fish available for the best flavor and texture in this dish.

Cost

$15