Shanghai Style Steamed Fish with Ginger and Spring Onion (上海姜葱蒸鱼)
上海姜葱蒸鱼 (Shanghai Style Steamed Fish with Ginger and Spring Onion) is a classic dish in Shanghai cuisine, known for its delicate flavors and tender texture. This dish is simple to prepare and showcases the freshness of the fish with the aromatic combination of ginger and spring onion.
Ingredients
- 1 whole fresh fish (such as sea bass or snapper), cleaned and scaled
- 3 tablespoons ginger, julienned
- 3 stalks spring onion, cut into 2-inch lengths
- 3 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
- Place the fish on a heatproof dish that fits inside a steamer.
- Spread half of the ginger on top of the fish and inside the cavity.
- Place the dish in the steamer over boiling water and steam for 10 minutes.
- After 10 minutes, add the spring onion on top of the fish and steam for another 5 minutes.
- In a small saucepan, heat the vegetable oil until just smoking, then pour it over the spring onion to release its aroma.
- In a separate bowl, mix the light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper to make the sauce.
- Once the fish is cooked, carefully remove it from the steamer and pour the sauce over the fish.
- Garnish with the remaining ginger and serve hot.
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
- 2g
Supplies
Heatproof dish Steamer Small saucepan
Tools
Knife Cutting board Bowl Serving platter
Serving suggestions
Serve the 上海姜葱蒸鱼 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
To ensure the fish is fresh, look for clear, bright eyes and firm, shiny skin. The flesh should also spring back when pressed.
Cost
$15