Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to prepare and frozen options are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative, while canola oil is often more affordable.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is convenient and has a longer shelf life, while ginger paste is often less expensive.

Clean and gut the fish, removing any scales and innards.

Rinse the fish under cold water and pat dry with paper towels.

Slice ginger and scallions thinly, setting aside a few scallion greens for garnish.

Make diagonal cuts on both sides of the fish to help it cook evenly.

Rub the fish inside and out with salt and pepper, ensuring even coverage.

Place the fish on a heatproof plate that fits into your steamer.

Stuff the cavity of the fish with ginger, scallions, and garlic.

Drizzle soy sauce, rice wine, and sesame oil over the fish.

Sprinkle sugar and chili peppers on top for added flavor.

Fill the steamer with water and bring to a boil over high heat.

Once boiling, place the plate with the fish into the steamer and cover.

Steam the fish for 10-15 minutes, or until the flesh is opaque and flakes easily with a fork.

Carefully remove the plate from the steamer and garnish with cilantro and remaining scallion greens.

Serve immediately with lime wedges on the side.

Cooking Techniques

Spice Level:

Allergens