Whole Steamed Fish is a very Classic Chinese dish. Served for Chinese New Year celebration dinners, it's symbolic for a good year (from start to finish) or in this case from head to tail. I always remember how it was such a treat to go out with family for a banquet style meal and get to eat such luxuries like fresh fish.
What I love about this recipe is how simple and quick the fish can be made. Whole fish cooks quickly when steamed and it leaves the meat tender and flaky. That paired with the slightly sweet yet savory ginger infused soy sauce makes this a delicious entree for any seafood lover.
1/4 cup Pearl River Bridge Seasoned Soy Sauce for Seafood**
1 tsp. cane sugar
** If you are unable to find Seasoned Soy Sauce for Seafood, you can also substitue it with PRB Superior Light Soy Sauce (see photo, bottle on the right), cane sugar (to taste) and a splash of rice wine.
Clean & Prep the fish. Ask your seafood department to clean (remove the scales) and gut the fish, but leave the head, fins and tail on.
Cut half the ginger and green onions into larger pieces. Slice the remaining half into thin matchstick slivers. Clean and wash the cilantro.
Arrange 3-5 larger green onion and ginger pieces onto a steaming plate. Place the fish on top of those pieces. Place some additional green onion and ginger pieces into the belly of the fish.
Steam the fish for 15-18 minutes or until done.
When the fish is almost done, sauté the oil, seasoned soy sauce, sugar along with some garnish. Cook and infuse the flavors for 1-2 minutes.
Remove the steamed fish and place onto a serving platter. Arrange the remaining garnish on top.
Pour the hot oil/sauce mixture directly over the garnish and fish. Serve the fish whole.
