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.

Yunnan-style Steamed Fish with Ginger and Spring Onion (云南姜葱蒸鱼)

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

  1. Place the fish on a heatproof plate that fits inside a steamer.
  2. Spread the ginger and spring onion on top of the fish.
  3. In a small bowl, mix together the soy sauce, Shaoxing wine, cooking oil, sugar, salt, and white pepper. Pour this mixture over the fish.
  4. Steam the fish over high heat for 15-20 minutes, or until cooked through.
  5. Carefully remove the plate from the steamer and discard any accumulated liquid.
  6. 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.
  7. 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