A Chinese fish recipe that is so simple yet so incredibly delicious, you will be blown away.
I love the drama of hot oil being over the fish, making the ginger and shallot topping sizzle!
Make this Chinese steamed fish recipe using a steamer OR bake it in foil!
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Ive been wanting to share this recipe for ages.
So therefore, I actually very rarely make it myself.
Like mother, like daughter.
And as we got stuck into our respective fish, we were both mumbling OMG this is so good.
One in a Japanese accent, one in an Aussie accent, both muffled with our mouths full.
It never ceases to amaze me how such simple recipes can taste so incredible.
This Chinese Steamed Fish with Ginger and Shallot Sauce is a classic example.
And while it is best made with whole fish (its just so much juicier!
), it can even be made with fillets.
And you dont need a bamboo steamer!
you might steam it in any steameror you might bake it.
More on that below.
This is how it goes down.
Firstly, cut two slits on each side of the fish.
This helps it cook evenly as well as making the sauce penetrate throughout the flesh.
If cooking 2, as we usually do, then just stack the steamers.
Then just steam for 10 minutes.
The fish is not quite as juicy simply because it doesnt get the benefit of the moisture from steaming.
But the difference is not very noticeable, especially if using a whole fish.
Not much is required, just 2 tablespoons per fish.
Once the fish is cooked, transfer it to serving plates.
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Pile on the ginger and shallots, then sprinkle with salt and drizzle with soy sauce and sesame oil.
It sizzles and bubbles on contact, and partially cooks the ginger and shallots.
I know it doesnt sound like an impressive recipe.
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But truly, that sauce is SO GOOD.
For a little splash of colour, you could garnish it with some red chillies if you want.
Not spicy ones, we used the long red chillies that are very mild.
I know that many people are turned off by the thought of cooking whole fish.
But I really hope that this inspires some people to give it a go!
It really is easy and if you love Asian food, I really think you will enjoy this.
Nagi x
PS Thought a recipe video would be helpful so youll find it below the recipe.
You will observe that the hands are not my Baby Hands.
PPS Japanese dining etiquette is to always serve fish with the head pointing to the left.
In the photo below I have one (illegally!)
place diagonal, just to fit into the photo better!
Shop assistants are weak too.
