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.