Chinese Steamed Fish in Spicy Soy Sauce (Ginger & Scallion)

Allergens

Fish (Fish) - Soy (Soy)

Ingredients

• 2 whole sea bass or other firm white fish fillets, deboned (600g each)
• 4 tablespoons soy sauce
• 2 tablespoons Szechuan chili oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 thinly sliced ginger
• 3 chopped scallions
• Freshly ground black pepper
• Cilantro for garnishing

Instructions

1. Prepare the fish by rinsing under cold water and pat dry with paper towels. Set aside.
2. In a small bowl, combine soy sauce, chili oil, rice wine vinegar, sugar, sliced ginger, and chopped scallions. Mix well to create the spicy soy sauce.
3. Place the fish fillets in a heatproof dish, preferably with a lid or aluminum foil.
4. Pour the prepared spicy soy sauce mixture over the fish, ensuring it is evenly coated.
5. Season with freshly ground black pepper and cover the dish with a lid or aluminum foil.
6. Steam the fish on high heat for 10 12 minutes, or until cooked through and easily flakes with a fork.
7. Carefully remove the fish from the steamer, discard the liquid from the dish, and transfer the fillets to serving plates.
8. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

The secret to perfect steamed fish lies in using a high-quality fish and not overcooking it.

Notes

For optimal taste and texture, use fresh fish and high-quality ingredients.