Chinese Steamed Fish (Secrets to Non-Fishy & Delicate Fish) by CiCi Li

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is often cheaper.

Descale, gut, and clean the striped bass.

Use a paper towel to pat dry the fish and remove any remaining blood.

Place a paper towel along the sides of the fish to prevent it from being slippery.

Make diagonal cuts along the sides of the spine without cutting through to help the fish cook faster.

Trim the paper towel to make the fish look prettier.

In a pan over low heat, combine water, soy sauce, scallions, cilantro, ginger, shallot, and dry shrimp.

Cook the mixture until aromatic for about 5 minutes, then turn up the heat and allow it to cool before removing the aromatics.

On a heatproof plate, place the scallions to raise the fish for faster cooking and a delicate texture.

Brush the fish with a layer of avocado oil to keep moisture inside.

Place ginger over the fish to help remove the fishy taste.

In a large pot, bring water to a boil over high heat.

Transfer the fish to the pot, cover with a lid, and steam for 6 minutes, adding 2 minutes for every half pound.

Carefully take out the fish and discard the cooking liquid, as it is very fishy.

Remove the ginger and scallions from the fish.

Add the green parts of the scallions, ginger, white parts of the scallions, and red bell peppers on top of the fish.

In a small pan over high heat, add avocado oil and heat until smoking hot for about 2 minutes.

Pour the hot oil over the fish and serve with sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens