24 minutes
A delicate and flavorful steamed fish dish, perfect for a light and healthy meal.
Whole Striped Bass, scaled and cleaned
0 lb
tablespoons
Fresh Ginger, finely julienned
tablespoons
Scallions, white and green parts separated and finely julienned
each
cups
cups
teaspoons
teaspoons
White Pepper Powder
pinches
Fresh Cilantro, torn into smaller pieces
cups
1. Prepare the Fish
Thoroughly clean and rinse the whole fish to ensure it is ready for even cooking. Place it on a heatproof plate that can fit inside your steamer.
2. Set Up the Steamer
Set up your steamer by placing a metal steaming rack in a wok or pot and filling it with water. Heat the water on high until it simmers, creating a controlled steaming environment. Place the fish on the rack, cover, and steam for about 9 minutes. You’ll know it’s done when the fish turns opaque all the way to the bone.
3. Remove and Drain the Fish
Carefully remove the plate from the steamer and discard any excess liquid that may have accumulated. This keeps the fish from becoming soggy.
4. Prepare the Sauce
In a small saucepan, heat 2 tablespoons of oil over medium heat and add 1.5 tablespoons of the ginger. When the ginger starts to sizzle, add the scallion whites, soy sauce, water, sugar, salt, and a pinch of white pepper. Let this mixture simmer briefly, allowing the flavors to meld.
5. Dress the Fish with Sauce
Spoon the prepared sauce over the steamed fish, making sure it’s evenly coated. Then, sprinkle the scallion greens, the remaining ginger, and the cilantro over the fish for a burst of fresh flavor and visual appeal.
6. Finish with Hot Oil
Heat the remaining 3 tablespoons of oil in a small saucepan until it shimmers. Carefully pour this hot oil over the garnished fish. The hot oil will release the aroma of the herbs, adding a final layer of deliciousness.
Drizzle a few drops of toasted sesame oil over the fish just before serving. It adds a nutty flavor that complements the steamed fish beautifully.
Create a sauce with oyster sauce, a splash of Shaoxing wine, and a pinch of sugar to give the dish a richer, more complex flavor profile.
Add thinly sliced lemon, lime, or orange on top of the fish before steaming. The citrus will infuse a bright, zesty flavor into the fish that's refreshing and slightly tangy.
Place thinly sliced shiitake, oyster, or enoki mushrooms on top of the fish before steaming. The mushrooms will add an earthy flavor and a different texture to the dish.
For those who enjoy heat, sprinkle thinly sliced chili peppers over the fish, or add a teaspoon of chili oil or chili crisp to the soy sauce mixture before steaming.
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