Steamed Live Marble Goby, Teochew Style Recipe

Prepare the fish

Rinse the live marble goby well under cold running water. Pat dry inside and out with paper towels. Make 3 diagonal cuts on each side of the fish (about 1/2-inch deep) to allow seasonings to penetrate.

Season the cavity and both sides of the fish with 1 teaspoon sea salt and 1/4 teaspoon white pepper. Pour 1 tablespoon Shaoxing wine over the fish, rubbing it gently into the cuts and cavity. Let rest 8–10 minutes while preparing aromatics and steaming setup.

Peel and julienne half of the fresh ginger (about 20 g) into fine matchsticks for topping. Reserve the other half (about 20 g) and slice into thin strips to place inside the fish cavity and under the fish on the plate.

Trim the scallions. Slice 2 scallions into long thin strips (white and green parts separated) for layering under and over the fish. Reserve 1 scallion finely sliced into rounds for garnish. If using cilantro, pluck leaves and set aside. If using red chili, thinly slice on a bias for optional garnish.

Choose a heatproof shallow plate that fits inside your steamer with the fish lying flat. Arrange half of the ginger strips and half of the scallion strips on the plate—this raises the fish slightly so steam circulates and prevents sogginess.

Place the seasoned fish on top of the aromatics. Put the remaining ginger strips and most of the scallion strips on top of the fish. Leave a little scallion and a few ginger matchsticks for final garnish after steaming.

Prepare a wok or large steamer: bring about 2–3 cm (about 1 inch) of water in the bottom to a rolling boil. When the water is boiling vigorously, carefully place the plate with the fish into the steamer, cover, and steam over high heat for 8–10 minutes for a 400–500 g (about 1 lb) fish. Adjust time ±2 minutes for smaller/larger fish: 7–8 minutes for ~300 g, 10–12 minutes for ~600–700 g. Do not over-steam—flesh should turn opaque and separate easily from bone.

Turn off heat. Let the fish rest, covered, for 1 minute to finish cooking gently, then remove the lid to avoid dripping water onto the fish.

While the fish is steaming, combine 2 tablespoons light soy sauce and 1/2 teaspoon dark soy sauce in a small heatproof bowl or measuring cup.

Heat 3 tablespoons vegetable oil in a small saucepan or in the microwave until very hot but not smoking (about 1–2 minutes on medium heat).

When the steamed fish is on the serving plate, carefully discard any liquid pooled on top of the fish with a spoon. Spoon the soy sauce mixture evenly over the fish.

Scatter the reserved julienned ginger, reserved scallion rounds, cilantro leaves and sliced red chili over the fish for color and fragrance.

Immediately pour the hot oil evenly over the garnishes and fish—the oil will sizzle, bloom the aromatics and release their fragrance into the sauce. Serve hot with steamed rice.