Steamed Fish, Chinese Style

1. 1

   Select a fresh rock fish between two and three pounds.

2. 2

   Clean, remove scales, gut and gills.

3. 3

   Traditionally, this dish is served with the fish head intact, but you may decide for yourself and your guests.

4. 4

   Make four or five diagonal slices on each side of the fish and place the fish in a bamboo steamer basket over a wok with boiling water.

5. 5

   Cover.

6. 6

   Steam fish for approximately 10 minutes.

7. 7

   Fish is fully cooked when meat flakes away from the bone with a fork using gentle pressure.

8. 8

   Cooking times vary according to the size of the fish.

9. 9

   In a separate saucepan, combine the vegetable oil, sesame oil, water and soy sauce.

10. 10

    Heat over medium heat (do not boil).

11. 11

    Place the whole fish on a serving platter atop green lettuce leaves.

12. 12

    Be careful when removing the fish from steamer basket as it will easily break apart.

13. 13

    Sprinkle the chopped cilantro and green onion slivers on the fish and drizzle with the hot soy sauce mixture.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.