Steamed flounders | 清蒸多宝鱼 ｜Cooking Ah Pa

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is more budget-friendly.

Wash the fish thoroughly and clean the cavity, removing the kidney and blood.

Place 2 pieces of ginger inside the cavity of the fish.

Put a few pieces of ginger on top of the fish.

Set up a steamer, placing something at the bottom to raise the fish, like chopsticks or spring onions.

Put the fish into the steamer and steam for approximately 10 minutes.

While the fish is steaming, prepare the sauce with minced chopped spring onion, sliced ginger, big chili, minced garlic, and salted black bean.

In a bowl, combine hot chicken stock, oyster sauce, light soy sauce, sugar, salt, and white pepper.

Optionally, add dark soy sauce for color.

Heat 5-6 tablespoons of oil until it smokes, then pour it over the fresh ingredients in the bowl to release their aroma.

Once the fish is done, transfer it to a serving plate and remove the ginger from the top.

Pour the prepared sauce over the fish, garnishing with fresh spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens