{"id":693,"date":"2025-06-06T09:20:06","date_gmt":"2025-06-06T09:20:06","guid":{"rendered":"https:\/\/thewetmarket.atme.com.sg\/?p=693"},"modified":"2025-06-06T09:23:08","modified_gmt":"2025-06-06T09:23:08","slug":"steamed-whole-fish-with-soy-sauce-and-ginger","status":"publish","type":"post","link":"https:\/\/mylocalpasar.sg\/zh\/steamed-whole-fish-with-soy-sauce-and-ginger\/","title":{"rendered":"\u59dc\u8471\u9171\u6cb9\u84b8\u6574\u6761\u9c7c"},"content":{"rendered":"
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\u59dc\u8471\u9171\u6cb9\u84b8\u6574\u6761\u9c7c<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u914d\u6599<\/strong><\/h3>\n

For the Fish:<\/h4>\n
    \n
  • \n

    1 whole white-fleshed fish (about 600\u2013800g), such as seabass, snapper, grouper, or tilapia \u2014 cleaned, scaled, and gutted<\/p>\n<\/li>\n

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    3 slices fresh ginger (for stuffing inside the fish)<\/p>\n<\/li>\n

  • \n

    A pinch of salt<\/p>\n<\/li>\n<\/ul>\n

    For the Sauce:<\/h4>\n
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    • \n

      3 tablespoons light soy sauce<\/p>\n<\/li>\n

    • \n

      1 tablespoon Shaoxing wine (optional but recommended)<\/p>\n<\/li>\n

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      \u00bd teaspoon sugar<\/p>\n<\/li>\n

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      2 tablespoons water<\/p>\n<\/li>\n

    • \n

      A dash of sesame oil<\/p>\n<\/li>\n<\/ul>\n

      Aromatics & Garnish:<\/h4>\n
        \n
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        4\u20135 slices of fresh ginger, julienned<\/p>\n<\/li>\n

      • \n

        2 cloves garlic, thinly sliced (optional)<\/p>\n<\/li>\n

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        1 stalk spring onion, julienned<\/p>\n<\/li>\n

      • \n

        A small handful fresh coriander (optional)<\/p>\n<\/li>\n

      • \n

        2 tablespoons neutral oil (e.g. canola or sunflower oil)<\/p>\n<\/li>\n<\/ul>\n

        \n

        Instructions<\/strong><\/h3>\n

        1. Prep the Fish<\/strong><\/h4>\n
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        • \n

          Rinse and pat the fish dry.<\/p>\n<\/li>\n

        • \n

          Lightly salt both sides and stuff a few slices of ginger into the cavity to neutralize any fishiness.<\/p>\n<\/li>\n<\/ul>\n

          2. Steam the Fish<\/strong><\/h4>\n
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          • \n

            Place the fish on a heatproof plate that fits in your steamer.<\/p>\n<\/li>\n

          • \n

            Bring water in a steamer to a boil. Once boiling, place the fish in and steam on high heat for 8\u201312 minutes<\/strong>, depending on size (about 10 mins for a 700g fish).<\/p>\n<\/li>\n

          • \n

            To test doneness: The flesh should flake easily and be opaque.<\/p>\n<\/li>\n<\/ul>\n

            3. Prepare the Sauce<\/strong><\/h4>\n
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            • \n

              While steaming, combine soy sauce, Shaoxing wine, sugar, water, and sesame oil in a small saucepan.<\/p>\n<\/li>\n

            • \n

              Heat until warm and sugar dissolves. Do not boil. Set aside.<\/p>\n<\/li>\n<\/ul>\n

              4. Heat the Aromatic Oil<\/strong><\/h4>\n
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              • \n

                In a separate small pan, heat 2 tbsp neutral oil until it’s hot but not smoking.<\/p>\n<\/li>\n

              • \n

                Quickly fry the julienned ginger (and garlic if using) until lightly golden, about 30 seconds. Remove from heat.<\/p>\n<\/li>\n<\/ul>\n

                5. Assemble<\/strong><\/h4>\n
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                • \n

                  Once the fish is cooked, carefully drain any excess liquid on the plate.<\/p>\n<\/li>\n

                • \n

                  Pour the soy sauce mixture over the fish.<\/p>\n<\/li>\n

                • \n

                  Scatter the fried ginger and spring onion on top.<\/p>\n<\/li>\n

                • \n

                  Carefully drizzle the hot oil over the aromatics to sizzle and release aroma.<\/p>\n<\/li>\n

                • \n

                  Garnish with coriander if desired.<\/p>\n<\/li>\n<\/ul>\n

                  \n

                  Serving Suggestions<\/strong><\/h3>\n
                    \n
                  • \n

                    Serve immediately with hot jasmine rice and a side of stir-fried greens or tofu.<\/p>\n<\/li>\n

                  • \n

                    For added luxury, top with a few drops of premium soy or XO sauce.<\/p>\n<\/li>\n<\/ul>\n

                    \n

                    Tips:<\/strong><\/h3>\n
                      \n
                    • \n

                      Ask your wet market fishmonger to gut and scale the fish for you.<\/p>\n<\/li>\n

                    • \n

                      A fish steaming rack or elevated plate in a wok works well if you don\u2019t have a steamer.<\/p>\n<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                      Ingredients For the Fish: 1 whole white-fleshed fish (about 600\u2013800g), such as seabass, snapper, grouper, or tilapia \u2014 cleaned, scaled, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-693","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/posts\/693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/comments?post=693"}],"version-history":[{"count":4,"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/posts\/693\/revisions"}],"predecessor-version":[{"id":700,"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/posts\/693\/revisions\/700"}],"wp:attachment":[{"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/media?parent=693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/categories?post=693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mylocalpasar.sg\/zh\/wp-json\/wp\/v2\/tags?post=693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}