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.

Steamed Fish with Pickled Chilies (泡椒蒸鱼)

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

  1. Clean the fish and pat dry with paper towels.
  2. Place the fish on a heatproof plate that fits inside a steamer.
  3. Spread the pickled chilies, ginger, and garlic over the fish.
  4. In a small bowl, mix together the light soy sauce, Shaoxing wine, sugar, salt, and white pepper. Pour this mixture over the fish.
  5. Place the plate in a steamer over boiling water, cover, and steam for about 15-20 minutes, or until the fish is cooked through.
  6. Once the fish is cooked, remove from the steamer and drizzle with vegetable oil and sesame oil.
  7. 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