Low Sugar Gluten Free Chinese Steamed Whole Fish

Total time30 min

Prep time15 min

Cook time15 min

Low Sugar Gluten Free Chinese Steamed Whole Fish

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Ingredients

4 servings

For the fish

1 whole fish (about 1.5–2 lb), such as sea bass, snapper, or tilapia, cleaned and scaled
Private Selection Frozen Wild Caught Snapper Fillets H-E-B Wild Caught Fresh American Red Snapper Fillet Snapper Fillet Wild Caught Frozen (sustainably sourced)Rogges Red Snapper
Marketside Wild Caught Snapper Fillets
See all
1 tsp kosher salt
1 tsp sesame oil
1-inch piece fresh ginger, peeled and cut into thin matchsticks
2 scallions, trimmed and cut into 2-inch lengths, then thinly sliced lengthwise into strips

For the sauce

3 tbsp tamari
1 tbsp water
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the hot oil finish

3 tbsp neutral oil, such as canola oil or vegetable oil

For serving

1-inch piece fresh ginger, peeled and cut into thin matchsticks
2 scallions, trimmed and thinly sliced lengthwise into strips
1 small red chili, thinly sliced (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Pat the fish dry inside and out with paper towels. Score the flesh on both sides with 3 diagonal cuts down to the bone, spacing them about 1.5 inches apart. Rub the fish all over, including inside the cavity, with the kosher salt and sesame oil. Stuff the cavity with half of the ginger matchsticks and half of the scallion strips (the 'For the fish' portions).
2
Fill a large wok or wide pot with 1.5–2 inches of water and bring to a rolling boil over high heat. Set a steaming rack or heatproof plate stand inside the wok. Place the fish on a heatproof oval plate large enough to hold it flat, and set the plate on the rack. The plate should sit above the water level.

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