Eggless Hong Kong Steamed Fish
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Learn more →Ingredients
4 servings
- 1 whole sea bass or red snapper (about 1.5 lb / 680g), cleaned and scaled, or 4 skin-on white fish fillets (about 6 oz / 170g each)
- 1 tsp kosher salt
- ½ tsp white pepper
- 3-inch piece fresh ginger, peeled — half cut into thin coins for steaming, half cut into fine matchsticks for finishing
- 4 scallions — 2 cut into 2-inch lengths for steaming, 2 cut into fine matchsticks for finishing
For the sauce
- 3 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
For finishing
- 3 tbsp neutral oil (such as canola or vegetable oil)
- 1 fresh red chili, thinly sliced (optional)
For serving
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Pat the fish dry with paper towels and season all over (and inside the cavity if using a whole fish) with the salt and white pepper. Lay the ginger coins and 2-inch scallion lengths on the heatproof plate, then set the fish on top — this lifts the fish off the plate so steam circulates underneath.
- 2
Pour 2 inches of water into the wok or wide pot and bring to a rolling boil over high heat. Set the steaming rack inside and place the plate with the fish on the rack. Cover tightly and steam over high heat until the fish reaches an internal temperature of 145°F (63°C) at the thickest part — about 8–10 minutes for a whole 1.5 lb fish, or 6–7 minutes for fillets. The flesh should be opaque throughout and flake easily when pressed with a chopstick.
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