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.

Shanghai Style Steamed Fish (上海蒸鱼)

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

  1. Place the fish on a heatproof plate and tuck the ginger slices inside the cavity of the fish.
  2. Steam the fish over high heat for 8-10 minutes, or until cooked through.
  3. While the fish is steaming, prepare the sauce by mixing soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a small bowl.
  4. Heat vegetable oil in a small pan until hot, then pour it over the green onions.
  5. 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