Steamed fish is a beloved dish worldwide, celebrated for its simplicity, health benefits, and ability to highlight the natural freshness of ingredients. Here’s a refined method to achieve perfection.
Start by selecting a fresh, whole fish, such as sea bass or tilapia, about 1-1.5 pounds. Clean it thoroughly, scaling and removing内脏 (innards). Make three diagonal slashes on both sides to ensure even cooking. Rub the fish with 1 teaspoon of salt and 1 tablespoon of Shaoxing wine, then marinate for 15 minutes.
Prepare aromatics: slice 2 ginger knobs, 2 scallions, and 3 cloves of garlic. Place half the ginger and scallions in the steaming dish to elevate the fish, then lay the fish on top. Arrange the remaining aromatics on top.
For the sauce, mix 3 tablespoons of light soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of sugar. Pour this over the fish after steaming. Steam over high heat for 8-10 minutes (depending on thickness) until the flesh is opaque and flakes easily. Finally, heat 2 tablespoons of cooking oil until smoking, drizzle over the fish and garnish with fresh cilantro.
This method preserves the fish’s delicate flavor, yielding a tender, succulent dish with a light, savory sauce. A perfect harmony of freshness and simplicity!