Steamed fish with spicy soy sauce and green onions

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 377, total fat 17 G., saturated fats 2 G., proteins 45 G., carbohydrates 8 G., fiber 1 G., cholesterol 94 mg, sodium 811 mg, sugar 5 G.

This traditional dish is prepared in Asian families for special occasions, such as Chinese New Year, and can also be found at any Chinese banquet. It symbolizes good luck and abundance, as the Chinese word for "fish" sounds similar to the Chinese word for "abundance."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spicy soy sauce

2 tbsp. l. shaoxing wine
1 cup chicken broth
7 tablespoons light soy sauce
2 tablespoons of sugar
1 small piece of peeled ginger
1 small piece of dried tangerine peel

Steamed fish

1 whole fish weighing 1.3 kg, such as sea bass or snapper, washed
2 slices peeled ginger, 5 x 2.5 cm, cut into strips
5 green onions, cut into strips
1/3 cup rapeseed oil (canola)
5 fresh sprigs of cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sea bass, rice wine, soy sauce, tangerines, ginger root

Cooking the dish according to the recipe:

Sauce:

Pour the Shaoxing wine into a small saucepan and bring to a boil over high heat. Add the chicken broth, soy sauce, sugar, ginger, and dried tangerine zest. Bring to a boil and stir until the sugar dissolves. Remove from heat and let the sauce steep for 1 hour. Remove the ginger and zest. Set the sauce aside until ready to serve.
Steamed fish:

Pat the fish dry and place on a heat-resistant plate. Sprinkle the fish with ginger.

Place a steamer rack in a pot wide enough to accommodate the fish. Add enough water to almost reach the rack, turn the heat to high, and bring to a full boil. Place the fish on the rack, cover the pot with a lid, reduce the heat slightly, and steam until the flesh is falling away from the bones, 18-20 minutes. Drain any excess liquid that has accumulated on the rack. Sprinkle the fish with green onions.
Heat canola oil in a small saucepan until it begins to smoke. Slowly and carefully pour the hot oil over the green onions on the fish; the hot oil will release the aromas and flavors from the green onions. The onion should be fragrant.
Bring the sauce to a boil. Pour enough sauce around the fish to cover the bottom of the plate by 0.5 cm. Garnish the fish with cilantro sprigs. Serve immediately.