Steamed Whole Fish

Steamed Whole Fish

Prep time: 20 minutes
Cook time: 25 minutes

  • 1 large minced garlic clove
  • 1/8 t. sugar
  • 4-5 thin slices fresh ginger
  • 1 c. sliced celery
  • 1/4 c. chopped green onions
  • 1 T. sesame oil
  • 1 T. rice wine
  • 2 T. dark soy sauce
  • 1 2-lb. whole fish (mackeral, trout, bass, etc.)
  1. Clean fish, remove scales, rinse, and pat dry.
  2. Combine all other ingredients in a bowl
  3. Place fish in a shallow baking dish and gently make 3 or 4 slices along the sides of the fish parallel to the bones.
  4. Spoon the vegetable sauce over and inside the fish.
  5. Place some inverted custard cups or a small grate in the bottom of a wok.
  6. Add very hot water to the wok, careful not to add it to the shallow baking dish, filling to about one inch deep.
  7. Cover the wok and bring water to a boil over high heat. Reduce to medium and steam for 25 minutes or until fish is tender.
  8. Remove from heat and serve immediately with rice and vegetables.

Tips and notes

  • If you don’t have a wok, a turkey roasting pan with a cookie sheet for a lid works great.
  • Instead of custard cups, small cans (like tuna or other short cans) with both ends removed works well. You just want the baking dish to sit right above the water so it gets the heat of the steam all around.

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