Ginger-Onion Whole Steamed Fish
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A classic Chinese steamed whole fish with ginger and green onions, symbolizing prosperity. The fish is scored, stuffed with aromatics, steamed, and finished with a warm soy sauce mixture.
Ingredients
- 1 whole fish, such as striped bass, snapper, or rockfish (about 1½ pounds), scaled and cleaned
- kosher salt
- 6 green onions cut into 3-inch segments
- 118 ml fresh ginger finely julienned
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine or dry Marsala wine
- 29.6 ml vegetable oil
- fresh cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 118 mg
- Iron: 2.66 mg
- Magnesium: 43.6 mg
- Phosphorus: 91.3 mg
- Potassium: 543 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole fish, such as striped bass, snapper, or rockfish (about 1½ pounds), scaled and cleaned
- kosher salt
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine or dry Marsala wine
- 29.6 ml vegetable oil
Prepare
- 6 green onions, cut into 3-inch segments
- 118 ml fresh ginger, finely julienned
- fresh cilantro, roughly chopped
Let's Cook
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Step 1.
Set up your steamer over high heat and bring the water to a boil.
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Step 2.
Score the fish by making 3 to 4 diagonal cuts on both sides, from the dorsal fin to the belly, deep enough to stuff with aromatics. Sprinkle kosher salt into the slits on both sides. Gently stuff half of the green onion segments and 1/4 cup of the julienned ginger into the slits.
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Step 3.
In a small pot over medium-high heat, combine the soy sauce, Shaoxing wine, vegetable oil, and the remaining green onions and 1/4 cup ginger. Bring to a boil, then reduce the heat to low and keep the sauce warm while the fish steams.
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Step 4.
Place the fish in a steam-proof dish (such as a pie plate) that fits in your steamer and is deep enough to pool sauce. Steam the fish over high heat for 10 to 15 minutes, depending on size. To check doneness, turn off the heat, carefully lift the lid, and probe the meatiest part with a sharp knife tip; the flesh should be opaque and flake easily. If underdone, close the lid and steam for up to 5 more minutes.
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Step 5.
Remove the dish from the steamer. Drizzle the warm soy sauce mixture over the fish. Garnish with roughly chopped fresh cilantro, if desired. Serve with rice as part of a meal.