Though I don’t necessarily appreciate the delicacy of the fish head and bones, like my son (he makes my father-in-law super proud), sometimes, I do want to cook a whole fish. Whole fish, like sea bream, snapper or tilapia, has a delicate texture and the flesh is sweet. These fish are not like the firm white fish fillets like cod, halibut and haddock. Steaming a whole fish for this classic homestyle meal is much easier than you think and can be done in less than 20 minutes from start to finish. This is the way my mom makes it and boy, does it bring back memories! 

Makes 3-4 servings

Ingredients

1 whole white fish (e.g. sea bream, snapper or tilapia), approximately 1-2 pounds 
¼ teaspoon kosher salt
⅛ teaspoon ground white pepper
1 ounce (2 inch knob) fresh ginger, matchsticks, divided
1 tablespoon sesame oil
2 tablespoons vegetable or canola oil
2 stalks green onion
6 stems cilantro, roughly chopped

For the Sauce
2 tablespoons soy sauce
1 tablespoon ShaoHsing wine
1 teaspoon sugar
1 tablespoon water
1 teaspoon sesame oil

Instructions

  1. Clean, descale, and dry the fish. Often a fish monger will have already done this for you. Make two to three cuts on each side of the fish. Season the fish inside and on both sides with kosher salt and ground white pepper, making sure to get some into the cuts as well. Place fish on a larger platter that will fit in a wok or steamer.
  2. Evenly sprinkle half the ginger over the fish.
  3. In a small bowl, combine sauce ingredients and drizzle the sauce over the fish.
  4. Fill a wok or steamer with enough water to just below the height of a trivet and bring it to a boil. Turn the heat down to medium. Place the platter on a trivet in the boiling water. Make sure the water is not touching the platter. Cover with a lid and let steam for 10-12 minutes. Check doneness by poking a chopstick through the thickest part of the fish. If there is no resistance, the fish is cooked through. Carefully remove from the wok.
  5. Julienne green onion, separating white and light green parts from dark green parts.
  6. In a small frying pan on medium heat. Add vegetable or canola oil and remaining ginger and white and light green parts of green onion. Stir fry for 30 seconds, until fragrant. Add 1 tablespoon sesame oil.
  7. Sprinkle the remaining green onion and cilantro evenly over the fish. Carefully pour the oil mixture over the fish.

Steamed Whole Fish

Though I don’t necessarily appreciate the delicacy of the fish head and bones, like my son (he makes my father-in-law super proud), sometimes, I do want to cook a whole fish. Whole fish, like sea bream, snapper or tilapia, has a delicate texture and the flesh is sweet. These fish are not like the firm white fish fillets like cod, halibut and haddock. Steaming a whole fish for this classic homestyle meal is much easier than you think and can be done in less than 20 minutes from start to finish. This is the way my mom makes it and boy, does it bring back memories!
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: fish, steamer, wok
Servings: 3 servings

Ingredients

  • 1 whole white fish e.g. sea bream, snapper or tilapia, approximately 1-2 pounds
  • ¼ teaspoon kosher salt
  • teaspoon ground white pepper
  • 1 ounce 2 inch knob fresh ginger matchsticks, divided
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable or canola oil
  • 2 stalks green onion
  • 6 stems cilantro roughly chopped

For the Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon ShaoHsing wine
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon sesame oil

Instructions

  • Clean, descale, and dry the fish. Often a fish monger will have already done this for you. Make two to three cuts on each side of the fish. Season the fish inside and on both sides with kosher salt and ground white pepper, making sure to get some into the cuts as well. Place fish on a larger platter that will fit in a wok or steamer.
  • Evenly sprinkle half the ginger over the fish.
  • In a small bowl, combine sauce ingredients and drizzle the sauce over the fish.
  • Fill a wok or steamer with enough water to just below the height of a trivet and bring it to a boil. Turn the heat down to medium. Place the platter on a trivet in the boiling water. Make sure the water is not touching the platter. Cover with a lid and let steam for 10-12 minutes. Check doneness by poking a chopstick through the thickest part of the fish. If there is no resistance, the fish is cooked through. Carefully remove from the wok.
  • Julienne green onion, separating white and light green parts from dark green parts.
  • In a small frying pan on medium heat. Add vegetable or canola oil and remaining ginger and white and light green parts of green onion. Stir fry for 30 seconds, until fragrant. Add 1 tablespoon sesame oil.
  • Sprinkle the remaining green onion and cilantro evenly over the fish. Carefully pour the oil mixture over the fish.

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