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Steamed Whole Fish With Ginger And Green Onions


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  • 1 whole fish - (1 1/2 to 2 lbs) cleaned (such as seabass or snapper)
  • 1/4 cup thinly-sliced ginger
  • 1/4 cup trimmed green onion in thin 1" long strips
  • 3 tablespoons thin strips Sichuan preserved vegetables rinsed, drained, 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon chopped green onion
  • 1/4 cup vegetable oil
  • 1 teaspoon sesame oil


Servings 4


Step 1

Prepare the fish for steaming: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish. With the tip of a knife, make two 1/2-inch deep cuts that run the length of the fish along either side of the backbone. Place the fish on a heatproof steaming plate.

For the Stuffing: Stuff the fish: Stir the ginger, green onion, preserved vegetables and garlic together in a bowl until blended. Rub half of the stuffing mixture into the cuts on the sides of the fish. Stuff the remaining half into the cavity. Sprinkle the fish inside and out with the salt and pepper.

For the Dish: Prepare a wok for steaming. Set the plate into the steamer basket. Cover the wok and steam the fish over high heat until the fish turns opaque along the backbone, 8 to 10 minutes.

Stir the soy sauce and sugar together in a small bowl until the sugar is dissolved. Pour over the steamed fish. Heat the vegetable and sesame oils in a small skillet or saucepan over high heat just until they begin to smoke. Pour the hot oil over the fish. Stand back and watch it sizzle. Serve with steamed rice.

This recipe yields 4 servings.

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