配料

For the Fish:

• 1 whole white-fleshed fish (about 600–800g), such as seabass, snapper, grouper, or tilapia — cleaned, scaled, and gutted

• 3 slices fresh ginger (for stuffing inside the fish)

• A pinch of salt

For the Sauce:

• 3 tablespoons light soy sauce

• 1 tablespoon Shaoxing wine (optional but recommended)

• ½ teaspoon sugar

• 2 tablespoons water

• A dash of sesame oil

Aromatics & Garnish:

• 4–5 slices of fresh ginger, julienned

• 2 cloves garlic, thinly sliced (optional)

• 1 stalk spring onion, julienned

• A small handful fresh coriander (optional)

• 2 tablespoons neutral oil (e.g. canola or sunflower oil)

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Instructions

1. Prep the Fish

• Rinse and pat the fish dry.

• Lightly salt both sides and stuff a few slices of ginger into the cavity to neutralize any fishiness.

2. Steam the Fish

• Place the fish on a heatproof plate that fits in your steamer.

• Bring water in a steamer to a boil. Once boiling, place the fish in and steam on high heat for 8–12 minutes, depending on size (about 10 mins for a 700g fish).

• To test doneness: The flesh should flake easily and be opaque.

3. Prepare the Sauce

• While steaming, combine soy sauce, Shaoxing wine, sugar, water, and sesame oil in a small saucepan.

• Heat until warm and sugar dissolves. Do not boil. Set aside.

4. Heat the Aromatic Oil

• In a separate small pan, heat 2 tbsp neutral oil until it’s hot but not smoking.

• Quickly fry the julienned ginger (and garlic if using) until lightly golden, about 30 seconds. Remove from heat.

5. Assemble

• Once the fish is cooked, carefully drain any excess liquid on the plate.

• Pour the soy sauce mixture over the fish.

• Scatter the fried ginger and spring onion on top.

• Carefully drizzle the hot oil over the aromatics to sizzle and release aroma.

• Garnish with coriander if desired.

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Serving Suggestions

• Serve immediately with hot jasmine rice and a side of stir-fried greens or tofu.

• For added luxury, top with a few drops of premium soy or XO sauce.

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Tips:

• Ask your wet market fishmonger to gut and scale the fish for you.

• A fish steaming rack or elevated plate in a wok works well if you don’t have a steamer.