Sizzling Chinese Steamed Fish Recipe


MethodMain Ingredient


 Rainbow trout36 Ounce (4 In Number, 250 Gram Or 9 Ounce Each)
 Salt1⁄4 Teaspoon
 Sugar1⁄2 Teaspoon
 Diced ginger15 Milliliter (Fresh Ones, 1 Tablespoon)
 Onions spring5 , cut into 2 inch lengths and finely shredded
 Groundnut oil60 Milliliter (4 Tablespoon)
 Sesame oil1 Teaspoon
 Light soy sauce45 Milliliter (3 Tablespoon)
 Egg noodle1 Cup (16 tbs), stir fried
 Vegetables1 Cup (16 tbs) (For Serving)
 Garlic2 Clove (10 gm), finely chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2703 Calories from Fat 1234

% Daily Value*

Total Fat 139 g213.1%

Saturated Fat 24.1 g120.5%

Trans Fat 0.1 g

Cholesterol 686 mg228.7%

Sodium 4594.4 mg191.4%

Total Carbohydrates 117 g39%

Dietary Fiber 12.2 g48.6%

Sugars 6.7 g

Protein 238 g476.5%

Vitamin A 180.3% Vitamin C 64.5%

Calcium 59% Iron 112.5%

*Based on a 2000 Calorie diet


1. Make three diagonal slits on both sides of each fish and lay them on a heatproof plate. Place a small rack or trivet in a wok half-filled with water, cover and heat until just simmering.
2. Sprinkle the fish with the salt, sugar, garlic and ginger. Place the plate securely on the rack or trivet and cover. Steam gently for about 10-12 minutes, or until the flesh has turned pale pink and feels quite firm.
3. Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
4. Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish - the shredded onions will sizzle and cook in the hot oil. Sprinkle the soy sauce over the top. Serve the fish and juices immediately with boiled noodles and stir-fried vegetables.