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Chinese cuisine

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Steamed Fish | Chef John’s Cooking Class

Chef John Zhang

Chef John Zhang

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Steamed Fish | Chef John’s Cooking Class

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If you have forgotten how tasty a great steamed fish can be, try this recipe. Chef John shows you the authentic Chinese steamed fish recipe with step by step instructions of the cooking process, and all the tips on how to make a perfect steamed fish.

Get Chef John’s Supreme Soy Sauce recipe here.

Recipe

PRE TIME: 28 min

COOKING TIME: 12 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

1 lb Shortspin Thornyhead
1 stalks Green Onion, Julienned
1 tbsp Cooking Wine
0.5 tsp Sugar
0.25 cup Sweet Fermented Rice
9 slices Ginger
2 stalks Green Onion
1 piece Caul Fat Net
1 tbsp Green Onion, Shredded
1 tsp Ground White Pepper
1 tbsp Sugar
0.5 cup Chef John’s Supreme Soy Sauce

Directions:

Step

Step

1

Clean the fish and split fish bully from head to tail. Do not cut through the backbone. Place fish in a shallow dish skin side up.

Step

Step

2

Drip soy sauce and sweet fermented rice over whole fish, sprinkle a pinch of sugar, put green onion, and ginger on top.

Step

Step

3

Cover with caul fat net. Marinate for 20 minutes.

Step

Step

4

Steam for 12 minutes.

Step

Step

5

Take the dish out, pour out excessive liquid in the dish. Remove caul fat net. Add Chef John's Supreme Soy Sauce over the fish.

Step

Step

6

Top with shredded green onion and red pepper.

Step

Step

7

Pour hot oil over the green onion and red pepper.

Step

Step

8

Enjoy!