MAIN DISH / FISH
Qīngzhēng Yú (Chinese Steamed Fish)
Contributed by Ju Qiao
Postdoctoral Research Fellow
Jeff Zhang’s group
Ingredients
1 fresh whole fish (~1 pound), sea bass or red snapper
4 scallions
1 oz ginger, peeled
3 tbsp seasoned soy sauce for seafood
3 tbsp canola oil or grape seeds oil
Method
1. Rinse the fish in cold water, make sure it is cleaned well (scales, guts, gills, to be removed), rinse thoroughly, dry with paper towel.
2. Cut 2 scallions into 2-inch pieces, scatter scallion in a plate; slice 0.5 oz ginger, put ginger in fish belly. place fish in the plate on top of scallion.
3. Pour water into a wok or pot, place a steamer in the wok or pot and make sure the water level is lower than the bottom of the steamer, bring to
a boil.
4. Place the plate with fish on the steamer, cover tightly, steam fish over medium heat for about 8 mins.
5. While waiting, cut 2 scallions into 2-inch pieces, finely strip the scallion and 0.5 oz ginger.
6. As soon as the fish is done steaming, transfer it out of the steamer, discard water, scallion and ginger from the plate. Place scallion and ginger
strips over the fish.
7. Using a small pan, heat 3 tbsp oil over high heat, swirl around until it's hot. Pour the hot oil over the fish. Pour 3 tbsp soy sauce over the fish.
Serve immediately.
Photo by Laura Gee
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