Tai Hou Zheng Yu (empress Dowager's Steamed Fish)

Tai Hou Zheng Yu, or Empress Dowager's Steamed Fish, is a classic dish in Chinese Aristocrat Cuisine that showcases the delicate flavors of fresh fish.

Tai Hou Zheng Yu (empress Dowager's Steamed Fish)

Ingredients

  • 1 whole fresh fish, such as sea bass or snapper
  • 3 slices ginger
  • 2 green onions, cut into strips
  • 3 tablespoons 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

  1. Clean and scale the fish, then pat dry with paper towels.
  2. Place the fish on a heatproof plate and scatter the ginger and green onions on top.
  3. In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Pour this mixture over the fish.
  4. Steam the fish over high heat for 10-15 minutes, or until cooked through.
  5. In a small saucepan, heat the vegetable oil until smoking, then pour it over the fish to release the aromas of the ginger and green onions.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Carbohydrates
5g
Fat
8g

Supplies

Heatproof plate Small saucepan

Tools

Steamer Serving platter

Serving suggestions

Serve the Tai Hou Zheng Yu with steamed rice and a side of stir-fried vegetables.

Tips & tricks

For the best results, use the freshest fish available and adjust the steaming time according to the size and thickness of the fish.

Cost

Medium