Yunnan-style Steamed Fish with Ginger and Spring Onion (云南姜葱蒸鱼)
云南姜葱蒸鱼 (Yunnan-style Steamed Fish with Ginger and Spring Onion) is a classic dish from Yunnan Cuisine, known for its fresh and light flavors. This dish is a perfect showcase of the region's emphasis on using local, seasonal ingredients to create delicious and healthy meals.
Ingredients
- 1 whole fresh fish (such as tilapia or sea bass), cleaned and scaled
- 3 tablespoons ginger, julienned
- 3 stalks spring onion, cut into 2-inch sections
- 3 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cooking oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Place the fish on a heatproof plate that fits inside a steamer.
- Spread the ginger and spring onion on top of the fish.
- In a small bowl, mix together the soy sauce, Shaoxing wine, cooking oil, sugar, salt, and white pepper. Pour this mixture over the fish.
- Steam the fish over high heat for 15-20 minutes, or until cooked through.
- Carefully remove the plate from the steamer and discard any accumulated liquid.
- Heat a small amount of oil in a pan until smoking, then pour the hot oil over the fish to release the aromas of the ginger and spring onion.
- Serve the fish hot with steamed rice.
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
- 5g
Supplies
Heatproof plate Steamer Pan
Tools
Knife Cutting board Bowl
Serving suggestions
Serving suggestions: Enjoy the steamed fish with a side of stir-fried vegetables or a light, refreshing salad.
Tips & tricks
Tips: Make sure to use the freshest fish available for the best flavor and texture. Adjust the steaming time based on the size and thickness of the fish.
Cost
$10