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Nutrition Facts
Serving Size 1 (101g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 teaspoon rice wine vinegar
Calories 123
Calories from Fat 67		(54%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 1624mg		67%
Potassium 240mg		6%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.9g	3%
	Sugars 1.0g
Protein 10.8g		21%
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Chinese Steamed Fish in Sauce

Recipe #281438 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Stella Mae
Jan 24, 2008

This dish is especially popular for Chinese New Year, the fish symbolizing longevity. Chinese people enjoy the entire fish intact when it comes to the table: head, tail, fins, skin, and never mind the bones! Whole fish is considered more flavorful than fillets. Red snapper is a good choice for this fish, but choose whichever fish you prefer. When I was in China, the sauce had more vinegar than soy sauce in some restaurants and homes, so you can adjust this to your own taste. From a Chinese cooking site

SERVES 2 -4 (change servings and units)

Ingredients

1 medium sized whole white fish fillet, gutted and scales removed (you can have your fish monger do this)
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon sesame oil (or salad oil)
4 slices fresh ginger, julienned
2 large spring onions, julienned
chopped cilantro, to sprinkle over top

Directions

1
Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
2
Place the fish on a large plate, and sprinkle with salt inside and out.
3
Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
4
Sprinkle the fish evenly with the ginger slices, then cover with a lid.
5
Steam the fish on medium heat for about 10 minutes.
6
Meanwhile, mix soy sauce and vinegar.
7
When the fish is flaky and cooked, place it on a serving plate.
8
Pour sauce over fish.
9
Toss out any water from the wok, and add oil and green onions.
10
Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
11
Garnish with chopped coriander (cilantro) and serve.