Chinese Steamed Fish with Ginger Shallot Sauce

Name: Chinese Steamed Fish with Ginger Shallot Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 x 350 - 400g / 12 - 13 oz bream or snapper fish (, gutted, scaled and cleaned (Note 1)); 2 stems of shallots ((scallions / green onions), diagonally julienned to 5cm/2" length); 4 x 3cm / 1 x 2" piece of ginger julienned; 2 tbsp Japanese cooking sake ((Note 2)); 2 pinches of salt; 3 tsp soy sauce ((Note 3)); 2 tsp sesame oil; 4 tbsp oil ((vegetable, canola or peanut oil)); Red chilli julienned ((Note 4))

Steamed Chinese Fish with a Ginger and Shallot Sauce! Love the drama as the hot oil is poured over the fresh ginger and shallots, cooking it and creating the gorgeous sauce. This recipe is one of those true treasures that are simple yet taste so incredible, and it's healthy too! The fish can be stea

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy ⭐ 4.9 (14) 👁️ 2 views

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Chinese Steamed Fish with Ginger Shallot Sauce

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

2 servings

2 x 350 - 400g / 12 - 13 oz bream or snapper fish (, gutted, scaled and cleaned (Note 1))
2 stems of shallots ((scallions / green onions), diagonally julienned to 5cm/2" length)
4 x 3cm / 1 x 2" piece of ginger julienned
2 tbsp Japanese cooking sake ((Note 2))
2 pinches of salt
3 tsp soy sauce ((Note 3))
2 tsp sesame oil
4 tbsp oil ((vegetable, canola or peanut oil))
Red chilli julienned ((Note 4))

Steps

Cut 2 slashes on each side of the fish. Cut through to the bone.
Drizzle 1 tbsp of sake onto each fish.
Steam fish using method of choice, or bake (see directions below).
Meanwhile, heat oil over medium high heat until hot.
Transfer fish onto serving plates. Top with shallots and ginger.
Sprinkle with salt, drizzle over soy sauce and sesame oil.
Pour oil over fish - enjoy the drama as it bubbles!
Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.
Place fish on a plate and put plate in bamboo steamer. Repeat with other fish. Stack bamboo steamers and put lid on.
Fill wok with water, ensuring it doesn't touch the bottom of the steamer. Bring water to boil over high heat, then place bamboo steamer on wok.
Steam for 10 minutes. Carefully transfer fish onto serving places.
Wrap each fish in foil, place on tray. Bake at 180C/350F for 15 minutes. Open foil and carefully transfer fish onto serving plates.
Steamer fitted inside a large pot, or a microwave steamer.