Steamed Fish with Pickled Chilies (泡椒蒸鱼)
泡椒蒸鱼 (Steamed Fish with Pickled Chilies) is a classic dish from Hubei Cuisine, known for its spicy and flavorful taste. This dish is perfect for those who enjoy a combination of heat and savory flavors.
Ingredients
- 1 whole fresh fish (about 1.5kg), scaled and gutted
- 3 tablespoons pickled chilies
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon ginger, julienned
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- Clean the fish and pat dry with paper towels.
- Place the fish on a heatproof plate that fits inside a steamer.
- Spread the pickled chilies, ginger, and garlic over the fish.
- In a small bowl, mix together the light soy sauce, Shaoxing wine, sugar, salt, and white pepper. Pour this mixture over the fish.
- Place the plate in a steamer over boiling water, cover, and steam for about 15-20 minutes, or until the fish is cooked through.
- Once the fish is cooked, remove from the steamer and drizzle with vegetable oil and sesame oil.
- Garnish with chopped green onions 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
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Heatproof plate Steamer
Tools
Knife Cutting board Bowl Measuring spoons
Serving suggestions
Serve the 泡椒蒸鱼 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a spicier kick, add more pickled chilies according to your preference.
Cost
$15