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Chinese Steamed Whole Fish Recipe
|Rockfish/Red snapper / tilefish / grouper / sea bass||3 Pound, cleaned, scaled (1 In Number)|
|Sesame oil||2 Tablespoon|
|Ginger root slice||4 , cut in 1/16-inch-thick julienne strips|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 2090 Calories from Fat 955
% Daily Value*
Total Fat 108 g165.5%
Saturated Fat 18.8 g94%
Trans Fat 0 g
Cholesterol 476.3 mg
Sodium 2909.4 mg121.2%
Total Carbohydrates 10 g3.3%
Dietary Fiber 3.3 g13.2%
Sugars 2.3 g
Protein 259 g517.8%
Vitamin A 126.7% Vitamin C 56.3%
Calcium 18.2% Iron 43.4%
*Based on a 2000 Calorie diet
Place 2 crushed onions lengthwise on a heatproof dish or platter that will fit inside a steamer or roasting pan.
Rinse fish; pat dry inside and out with paper towels.
Season lightly inside and out with salt.
Place seasoned fish on crushed onions on platter.
Drizzle 1 tablespoon sesame oil over fish.
Spread half of gingerroot over fish.
Lay remaining crushed onion lengthwise on fish.
Place dish or platter on a rack in a steamer or roaster.
Cover; steam over simmering water 10 to 15 minutes or until fish tests done.
Meanwhile, slice remaining green onions into 2-1/2- to 3-inch slivers.
In a small saucepan, slowly heat peanut oil with remaining 1 tablespoon sesame oil until hot but not smoking.
When fish is done, lift dish or platter from steamer or roaster.
Discard liquid that has accumulated in dish.
Discard cooked green onions and gingerroot.
Place steamed fish on a platter.
Sprinkle remaining gingerroot, green-onion slivers, 4 or 5 cilantro sprigs and soy sauce on fish.
Spoon on hot oil mixture; oil mixture will sizzle.
Garnish with remaining cilantro sprigs, if desired.
To serve, cut down center back of cooked fish to backbone.
Using a knife, separate upper fillet from backbone.
Cut upper fillet into serving pieces.
Slide a wide metal spatula between flesh and ribs.
Lift off each serving with toppings; place on individual plates or on a platter.
When top fillet has been removed, remove backbone; serve remaining fish.