Pescatarian Gluten Free Chinese Steamed Whole Fish
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Learn more →Ingredients
4 servings
For the fish
- 1 whole fish (about 1.5–2 lb), such as sea bass, snapper, or tilapia, cleaned and scaled
- 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
For the hot oil finish
- 3 tbsp neutral oil, such as canola 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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