Chinese-style Steamed Fish -薑蔥烝羅非魚 – Sybaritica

This recipe for Chinese-style Steamed Fish, or 薑蔥烝羅非魚,illustrates a traditional method for steaming a whole fish with Ginger and Scallions.

Servings: 4 as part of a Chinese meal

• 1 Whole Tilapia;
• 2 – 3 small Scallions;
• 2½ inch piece of Ginger;
• 1 Garlic Clove;
• 1 small pinch of Red Pepper flakes;
• 2 Tbsp. each of Rice Wine and Soy Sauce;
• 4 Tbsp. light tasting Vegetable Oil.

• First, descale and gut your fish, rinsing it well inside, and then pull out the gills.
• Finely chop the garlic and one half of the ginger, then cut the remaining ginger into thin slivers.
• Cut the scallions into 3-inch sections and then slice each of these into slivers like the ginger.
• Cut two diagonal slashes into each side of the fish and splash a little of the rice wine and soy sauce into the cavity. Put some of the chopped garlic and ginger into the body cavity as well, and put the remainder into the gill openings.
• Place some of the ginger slivers onto your steaming platter and place the fish on top.
• Now, steam your fish over high heat for 10 – 12 minutes. When done, remove the fish to a serving plate, spoon over some of the released steaming juices, and leave to rest for a minute or two.
• While the fish is resting, heat the oil to almost smoking over high heat.
• Finally, scatter the remaining ginger slivers on top of the fish, along with the scallion and red pepper flakes. Pour the hot oil over it all and serve immediately.