🐟 My dad's secret recipe for Steamed Fish (蒸鱼)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Rehydrate the dried orange peel in warm water for 5 minutes, then mince it with the dried chili pepper.
2. Mince the ginger, cutting it into slices and strips first. Cut the white parts of the green onion for the sauce and the green parts into strips for garnish.
3. Prep the fish: cut away the belly fat, scrape the dried blood from the bones, rinse the cavity and pat dry, then cut into the back of the fish.
4. In a bowl, mix the minced ginger, green onion whites, ground bean sauce, light soy sauce, a dash of white pepper, salt, chicken bouillon (optional), sugar, cornstarch and olive oil for 20-30 seconds.
5. Spread half the sauce inside the fish cavity and the rest on top of the fish.
6. Bring enough water to a boil in a wok so it just touches the bottom of the plate on a steamer rack. The water must be boiling before steaming.
7. Set the plate on the rack and cover the wok. Steam for about 12 minutes, plus 1 minute extra. Adjust by up to 60 seconds for the size and type of fish.
8. The fish is done when the eyes turn white, a chopstick slides easily through the thickest part, and the meat separates easily from the bones. If undercooked, steam 1-3 more minutes.
9. Meanwhile, heat corn oil in a pan until it shimmers. Carefully remove the plate, lay the green onion strips on the fish, then pour the hot oil over it.
10. Add the cilantro and sesame oil to taste.
11. Remove the bones: cut along the middle to expose the spine, separate the spine from the head and tail, then remove the side bones.

Summarized from Made With Lau's video. Watch it for the details.

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