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