Shanghai Style Steamed Fish (上海蒸鱼)
上海蒸鱼 (Shanghai Style Steamed Fish) is a classic dish in Shanghai cuisine, known for its delicate flavors and tender texture. This dish is often enjoyed with steamed rice and a side of vegetables.
Ingredients
- 1 whole fresh fish (such as sea bass or snapper), cleaned and scaled
- 3 slices ginger
- 2 green onions, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
Instructions
- Place the fish on a heatproof plate and tuck the ginger slices inside the cavity of the fish.
- Steam the fish over high heat for 8-10 minutes, or until cooked through.
- While the fish is steaming, prepare the sauce by mixing soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a small bowl.
- Heat vegetable oil in a small pan until hot, then pour it over the green onions.
- Once the fish is cooked, carefully pour the hot oil and green onions over the fish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Heatproof plate Steamer
Tools
Small bowl Small pan
Serving suggestions
Serving Suggestions: Serve the 上海蒸鱼 with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Choose a fresh fish with clear eyes and a firm body for the best results.
Cost
$15