Steamed whole fish: essential for Chinese new year

black bean sauce

🥗Healthier: homemade black bean paste

💰Cheaper: soy sauce

Homemade paste can be lower in sodium and preservatives.

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Fillets can be lower in calories and easier to prepare.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more cost-effective and has a longer shelf life.

Go grocery shopping for ingredients: ginger, green onions, white pepper, and soy sauce.

Choose a fresh black bass from the store, preferably live for freshness.

Ask the fishmonger to scale and clean the fish.

Wipe down the fish and remove the gills if not already done.

Use a spoon to scrape down the spine of the cavity to remove blood and excess fat.

Trim down the fins and tail for even cooking and ease of eating.

Make a shallow cut down the spine of the fish.

Rub the fish with rice wine to reduce any fishy smell.

Stuff the cavity of the fish with sliced scallions and ginger.

Prepare a heatproof plate that fits in your steamer and line it with green onion stalks to elevate the fish.

Place the whole fish on the plate and put it in the steamer.

Steam the fish on high for about 5 minutes per pound.

While the fish is steaming, prepare the sauce by mixing soy sauce, water, sugar, and a splash of cooking wine, adding white pepper if desired.

Stir the sauce until homogeneous, microwaving for 30 seconds if needed to dissolve the sugar faster.

Taste the sauce and adjust seasoning as necessary, ensuring it balances the salinity without being overly sweet.

Check the fish for doneness; it should look tender and flaky.

Once cooked, carefully remove the fish from the steamer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens