Steamed Fish in Sauna Bucket

Name: Steamed Fish in Sauna Bucket
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-Sichuan
Ingredients: 10 oz. Grass Carp; Fish Marinade; 0.5 tsp. Salt; 1 count Egg White; 1 tbsp. Corn Starch; 1 tsp. Cooking Oil; 7 oz. Peeled Shrimp; Shrimp Marinade; 1 tbsp. Shaoxing Cooking Wine; 1 tsp. Salt; 0.1 tsp. Black Pepper; 1 oz. Garlic Cloves; 1 tbsp. Cooking Oil; 0.1 tsp. Dried Red Chili Pepper; 0.1 tsp. Chopped Green Onion; 0.1 piece Ginger Slices; 10 cup Chicken Broth; 0.1 count Pebble, Cleaned; 0.1 oz. Mung Bean Sprout; 3 oz. Shredded Onion; 3 oz. Shredded Celery; Seasoning; 0.5 tsp. Salt; 1 tsp. White Pepper

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Not your ordinary fish dish – this Steamed Fish in Sauna Bucket is a unique way of cooking originated in Sichuan, China. It’s great way to entertain and enjoy with the family.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

10 oz. Grass Carp
Fish Marinade
0.5 tsp. Salt
1 count Egg White
1 tbsp. Corn Starch
1 tsp. Cooking Oil
7 oz. Peeled Shrimp
Shrimp Marinade
1 tbsp. Shaoxing Cooking Wine
1 tsp. Salt
0.1 tsp. Black Pepper
1 oz. Garlic Cloves
1 tbsp. Cooking Oil
0.1 tsp. Dried Red Chili Pepper
0.1 tsp. Chopped Green Onion
0.1 piece Ginger Slices
10 cup Chicken Broth
0.1 count Pebble, Cleaned
0.1 oz. Mung Bean Sprout
3 oz. Shredded Onion
3 oz. Shredded Celery
Seasoning
0.5 tsp. Salt
1 tsp. White Pepper

Directions:

Step 1

Fillet the fish. Save the fish head and bones for making fish stock.

Step 2

Then slice the fillet into small butterfly pieces. Start from the end, slant your knife at 45 degrees, and cut the first thin slide do not cut through skin. (This is one piece of butterfly-cut fish). Repeat this until the whole fillet is done.

Step 3

In a mixing bowl, combine fish with [Fish Marinade] ingredients toss to coat evenly. set aside.

Step 4

In a mixing bowl, combine shrimps with [Shrimp Marinade] ingredients, and toss to coat evenly. Set aside.

Step 5

In a wok over high heat, bring enough cooking oil to 250-300°F / 120-150°C, and deep-fry garlic cloves until golden. Set aside.

Step 6

Bring oil temperature to 300-350°F / 150-180°C, fry the fish head and bones until golden. Remove from oil.

Step 7

In a cooking pot, add a few dried red chili, a few peppercorns, chopped green onions, ginger slices, and fish head and bones. Stir fry until fragrant for 2 minutes.

Step 8

In the same pot, add chicken broth and bring to a boil for 5 minutes until the liquid turns to milky. Remove the fish head and bones, then add salt and white pepper. Set aside.

Step 9