Exquisite Gluten-Free Chinese Steamed Fish with Mushroom Sauce (Huòyáng Yú)
This gluten-free Chinese Steamed Fish recipe offers a delightful and authentic dining experience for advanced cooks. The dish combines mouthwatering flavors and an aromatic culinary experience, perfect for sharing with family and friends.
Allergens
Fish (Fish), Soy (Soy)
Ingredients
- 1 whole sea bass or snapper, scaled and cleaned
- 4 cups of mixed mushrooms (shitake, oyster, enoki) sliced
- 2 tbsp gluten
- free soy sauce
- 1 tbsp rice wine
- 2 tsp sugar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small piece of ginger, grated
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, mix together gluten free soy sauce, rice wine, sugar, cornstarch, salt, and pepper. Set aside.
- Heat oil in a pan over medium heat. Add garlic and ginger, cook for 1 minute until fragrant.
- Add mushrooms to the pan and cook until tender. Pour the prepared sauce into the pan with mushrooms, stirring occasionally. Cook for about 3 4 minutes until the sauce thickens.
- Preheat your steamer on high heat. Place fish on a plate, season with salt and pepper. Carefully place the plate in the steamer and steam for 10 12 minutes or until the fish flakes easily with a fork.
- Serve the steamed fish on a platter, spooning the mushroom sauce generously over it. Garnish with green onions.
Chef’s Insight
The key to this dish is balancing the flavors; ensure you season each ingredient well to create a harmonious taste.
Notes
Serve this dish with steamed jasmine rice or cauliflower rice for a complete gluten-free meal.