Steamed Fish Recipe

Prepare the fish

Rinse the fish inside and out under cold water and pat very dry with paper towels. Using a sharp knife, make 2–3 diagonal slashes on each side of the fish about 1/2-inch deep. This helps the marinade and heat penetrate evenly.

Season the cavity and both sides of the fish lightly with kosher salt and ground black pepper (about 1 tsp salt total and 1/2 tsp pepper). Rub the grated ginger and half the thinly sliced garlic over both sides and inside the cavity. Pour the Shaoxing wine and 1 tablespoon of the light soy sauce over the fish, rubbing gently into the slashes. Let it rest 10–15 minutes while you prepare aromatics and the steamer.

Prepare the scallions, cilantro, matchstick ginger, and optional chili. Reserve about half of the scallions and cilantro for finishing raw, and set the other half aside to place on/around the fish before steaming. Place several of the scallion halves and a few slices of the remaining garlic inside the cavity to infuse flavor during steaming.

Set up a steamer: fit a wok or large deep skillet with a steaming rack and bring about 2 inches (5 cm) of water to a rolling simmer. Alternatively, use a bamboo or metal steamer over a large pot of simmering water. If the fish is large, use a heatproof plate that fits inside the steamer.

Place a small layer of scallions and matchstick ginger on the heatproof plate to keep the fish slightly elevated and prevent sticking. Lay the fish on top, and scatter the remaining sliced garlic and scallions over and inside the slashes and cavity. Spoon the remaining 1 tablespoon light soy sauce over the fish and drizzle the reserved water or stock (about 1/4 cup) around the fish on the plate (not over the fish) to create steam moisture.

Cover the steamer and steam over high simmer for about 8–12 minutes for a 1 to 1 1/2-pound (450–700 g) fish. As a guideline: steam 6–8 minutes per inch of thickness measured at the thickest part. Do not over-steam; the fish should flake easily and the flesh should be opaque.

While the fish is steaming, combine the remaining 1 tablespoon light soy sauce, dark soy sauce (if using), and sesame oil with the 2 tbsp vegetable oil and 1/4 cup water or stock. Warm gently in a small saucepan until just hot but not smoking. Alternatively, heat the oil alone until shimmering to use for a quick flash pour (see next step).

When the fish is done, carefully remove the plate from the steamer. Discard any liquid pooled on top of the fish. Immediately arrange the reserved raw scallions, cilantro, matchstick ginger, and sliced red chili over the fish for bright fresh flavor.

Heat the 2 tablespoons vegetable oil until it is very hot but not smoking (about 1–2 minutes over medium-high). If you warmed the soy/sesame mixture separately, pour that sauce over the fish first, then carefully pour the hot oil evenly over the scallions and aromatics to sizzle and release their fragrance. If you did not pre-mix the soy, pour 1–2 tablespoons light soy sauce and 1/2 tablespoon dark soy (optional) over the fish, then pour the hot oil over the aromatics to finish. Serve immediately.