Steamed Mandarin Fish with Scallions and Ginger

Name: Steamed Mandarin Fish with Scallions and Ginger
Total time: 1 h 5 min
Ingredients: 1 whole mandarin fish (about 1.5 lbs); 2 teaspoons kosher salt; 3 tablespoons Chinese cooking wine (Shaoxing wine); 1/4 cup fresh ginger, sliced; 4 stalks green scallions, cut into 2-inch lengths; 1/2 cup cilantro sprigs; 2 tablespoons light soy sauce; 1 teaspoon Sichuan peppercorns; 1/4 cup peanut or vegetable oil

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.

1h 5m

Medium

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Steamed Mandarin Fish with Scallions and Ginger

Story

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.

Ingredients

whole mandarin fish (about 1.5 lbs) 1

kosher salt 2 teaspoons

Chinese cooking wine (Shaoxing wine) 3 tablespoons

fresh ginger, sliced 1/4 cup

green scallions, cut into 2-inch lengths 4 stalks

cilantro sprigs 1/2 cup

light soy sauce 2 tablespoons

Sichuan peppercorns 1 teaspoon

peanut or vegetable oil 1/4 cup

Instructions

Prep the fish

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.

Marinate

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.

Steam the fish

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.

Prepare the garnish and finishing oil

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.

Serve

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.