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Zheng Yu (蒸鱼) – Steamed Fish with Ginger
More recipes: Chinese recipes · All Asian recipes
Zheng Yu (蒸鱼) – Steamed Fish with Ginger
Laura Chen
4
15 Minuten
10 Minuten
200
Chinese
Main course
Zheng Yu, or steamed fish, is a classic of Chinese cooking that wins people over with its simplicity and the freshness of its ingredients. The fish is steamed with ginger and scallions, which gives it a delicate aroma and a light texture.
Ingredients
- 1 whole white fish (e.g. tilapia, about 500-600 g)
- 2 tbsp soy sauce
- 1 tbsp rice wine (or dry sherry)
- 1 tbsp sesame oil
- 2 scallions, cut into fine rings
- 2 cm fresh ginger, cut into thin strips
- 1 red chili (optional), deseeded and cut into thin rings
- Fresh cilantro, for garnish
- Salt to taste
Instructions
- Clean the fish thoroughly inside and out under running water. Remove any scales.
- Pat the fish dry and season it lightly with salt inside and out.
- Put half of the ginger and scallions in the belly of the fish.
- Place the fish on a heatproof plate that is large enough to fit in a steamer or over a pot with a steamer insert.
- Mix the soy sauce, rice wine and sesame oil in a small bowl and pour over the fish.
- Lay the remaining ginger and scallions on the fish. Sprinkle the chili over it, if using.
- Bring a pot with enough water to a boil and carefully set the plate with the fish into the steamer.
- Steam the fish for about 10 minutes, until the flesh is cooked through and flakes easily with a fork.
- Garnish the fish with fresh cilantro and serve right away.
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More recipes: Chinese recipes · All Asian recipes