Main Dishesbonappetit4.6
Jessie’s Special Steamed Whole Fish
A show-stopping whole fish is a Lunar New Year staple. This version is straightforward yet stunning, doesn't require any special equipment, and did we mention it's absolutely delicious?
👥 2 Servings👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Pat one 1–1½-lb. whole fish (such as red snapper, black sea bass, or dorade) dry, then rub with 2 Tbsp. dry rice wine (such as michiu or sake) and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt all over inside and outside of fish. Place a few slices from one 3" piece ginger, peeled, thinly sliced, inside fish; set aside.
1–1½-lb. whole fish (such as red snapper, black sea bass, or dorade), cleaned1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp3" piece ginger, peeled, thinly sliced, divided1
2
Trim 1 large bunch scallions and cut into 3"-long pieces; set white and pale green parts aside. Thinly slice dark green parts lengthwise. Place in a small bowl and pour in cold water to cover; set aside.
large bunch scallions1
3
Place 2 large onions, thinly sliced, in a large skillet with a lid, arranging so they cover the bottom of pan; drizzle 2 Tbsp. Kimlan dark soy sauce or regular soy sauce over and sprinkle 1 tsp. raw sugar or light brown sugar on top. Arrange remaining ginger in the middle of pan to form a bed, then line up reserved scallion white and pale green parts on top to form a rack. Pour in remaining ¼ cup dry rice wine (such as michiu or sake) and ¼ cup water, cover with lid, and set over high heat. Bring liquid in pan to a boil (you should see steam coming out of the sides of the pan), about ⏱️ 3 minutes. Uncover pan and quickly place reserved fish on top of scallions. Re-cover pan, reduce heat to medium-low, and steam fish until cooked through, 7–⏱️ 9 minutes.
large onions, thinly sliced2. Kimlan dark soy sauce or regular soy sauce2 Tbsp. raw sugar or light brown sugar1 tsp
4
Meanwhile, heat 3 Tbsp. toasted sesame oil and 3 Tbsp. vegetable oil in a small saucepan over medium-high heat, until it's shimmering and just starting to smoke, about ⏱️ 4 minutes.
. toasted sesame oil3 Tbsp. vegetable oil3 Tbsp
5
Uncover fish and transfer to a platter (or serve directly in skillet). Scatter 5 garlic cloves, finely chopped, and 3 red Thai chiles, thinly sliced, on top of fish. Drain reserved dark parts of scallions and place on top of fish; carefully pour hot oil over (it will splatter).
red Thai chiles, thinly sliced3
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