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.
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
- Clean and scale the fish, then pat dry with paper towels.
- Place the fish on a heatproof plate and scatter the ginger and green onions on top.
- In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Pour this mixture over the fish.
- Steam the fish over high heat for 10-15 minutes, or until cooked through.
- 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