A classic Cantonese-style steamed fish featuring tender, flaky mandarin fish marinated in aromatic Chinese wine, then dressed with sizzling scallion oil and fresh herbs. The fish is scored deeply to allow the flavors to penetrate the thick flesh.
This elegant dish is a staple of Chinese home cooking and special occasions alike. The key is scoring the fish deeply to ensure the marinade reaches the thicker parts of the flesh, and timing the steam just right so the meat stays silky and moist.
Scale the fish thoroughly and remove the gills and内脏 (innards). Make deep diagonal cuts on both sides of the fish, spacing them about 1.5 inches apart. The cuts should reach the bone to allow flavors to penetrate the thick flesh.
Rub the fish generously inside and out with salt. Place ginger slices in the cavity and under the fish. Drizzle the Chinese cooking wine over both sides. Let the fish rest and marinate for 40 minutes at room temperature, or up to 2 hours refrigerated.
Bring water in a wok or steamer to a vigorous boil. Place the fish on a heatproof plate that fits inside your steamer. Steam for 12-15 minutes until the flesh is opaque and flakes easily when pressed. Carefully drain any accumulated liquid from the plate.
Arrange scallions and cilantro over the hot steamed fish. In a small saucepan, heat the peanut oil until it just begins to smoke. Add the Sichuan peppercorns and let them sizzle for 10 seconds, then remove from heat.
Drizzle the light soy sauce over the fish, then slowly pour the sizzling peppercorn oil over the garnish. The hot oil will release the aromatic oils from the scallions and create a fragrant sauce. Serve immediately while piping hot.
A delicate Shanghai-style steamed fish where tender pomfret meets the bright, tangy punch of sour plums. The fruit melts into a luscious sauce that clings to every flaky bite, while ginger and scallion add gentle warmth. Simple enough for weeknights, special enough for dinner parties.
A classic Cantonese dish featuring tender sea bass steamed with aromatic ginger, garlic, and scallions. The fish is bathed in a savory sauce and finished with sizzling hot oil to release fragrant aromas. Simple yet elegant, this dish showcases the natural sweetness of fresh fish.