Twin-Chili Steamed Whole Fish

Name: Twin-Chili Steamed Whole Fish
Total time: 30 min
Ingredients: 1 (about 400g) whole white fish (tilapia, sea bass, or Wuchang bream), cleaned and scaled; 1 teaspoon fine sea salt; 2 tablespoons Shaoxing wine or dry sherry; 6 slices fresh ginger, cut into thin coins; 2 tablespoons dried red chilies, coarsely torn; 2 fresh Thai bird chilies, finely minced; 1/2 cup green bell pepper, finely diced; 3 tablespoons neutral cooking oil (peanut or grapeseed); 1 tablespoon Chinkiang black vinegar or rice vinegar; 1 teaspoon granulated sugar; 2 stalks scallions, julienned or chopped

A vibrant Hubei-style preparation where delicate steamed fish meets a lively sauce of dried and fresh chilies. The gentle heat of the peppers cuts through the richness of the flaky white fish, creating a harmonious balance of spice, tang, and umami.

30 min

Medium

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This method celebrates the Hubei tradition of letting the fish speak for itself. By steaming the fish gently and finishing it with a sizzling chili oil sauce poured tableside, you preserve the delicate texture while layering on bold, aromatic flavor.

Ingredients

whole white fish (tilapia, sea bass, or Wuchang bream), cleaned and scaled 1 (about 400g)

fine sea salt 1 teaspoon

Shaoxing wine or dry sherry 2 tablespoons

fresh ginger, cut into thin coins 6 slices

dried red chilies, coarsely torn 2 tablespoons

fresh Thai bird chilies, finely minced 2

green bell pepper, finely diced 1/2 cup

neutral cooking oil (peanut or grapeseed) 3 tablespoons

Chinkiang black vinegar or rice vinegar 1 tablespoon

granulated sugar 1 teaspoon

scallions, julienned or chopped 2 stalks

Instructions

Prepare and season the fish

Rinse the fish under cold water and pat thoroughly dry with paper towels. Using a sharp knife, score the flesh with 2-3 diagonal slashes on each side, cutting down to the bone. Rub the cavity and exterior evenly with salt and Shaoxing wine. Slide the ginger slices inside the fish cavity. Let the fish rest at room temperature for 10 minutes to absorb the seasonings.

Steam until just cooked

Bring a wok or steamer pot of water to a rolling boil. Place the fish on a heatproof ceramic plate that fits inside your steamer. Position the plate in the steamer, cover tightly, and steam over high heat for 12-15 minutes. The fish is done when the flesh turns opaque, flakes easily with a fork, and the eyes have turned milky and bulging. Carefully remove the plate from the steamer, pouring off any accumulated cooking liquid before proceeding.

Fry the dual-pepper sauce

While the fish steams, heat the oil in a small saucepan over medium heat until shimmering. Add the dried red chilies and minced Thai chilies, stirring constantly for 30 seconds until fragrant and the oil takes on a reddish hue—take care not to burn them. Toss in the diced green bell pepper, vinegar, and sugar. Stir vigorously for another minute until the peppers soften slightly and the sauce becomes glossy and aromatic. Remove from heat immediately.

Assemble and serve

Working quickly, pour the sizzling hot pepper sauce evenly over the entire surface of the steamed fish, ensuring some of the solids nestle into the scored cuts. Scatter the fresh scallions generously over the top. Serve immediately while steaming hot, alongside bowls of white rice to soak up the spicy, savory sauce.