Description
This vibrant steamed fish recipe transforms a whole fish with a quick marinade and a spicy chili oil drizzle in under 20 minutes. It’s a healthy and rewarding dinner, focusing on fresh herbs, ginger, and garlic for maximum flavor.
Ingredients
- 1 whole fish (e.g., snapper, branzino), scaled and gutted (1.3–1.8 lbs)
- 50 g fresh ginger, sliced (for steaming plate)
- 20 g fresh ginger, julienned (for chili oil)
- 4 stalks scallions, divided (chopped and julienned)
- 1 bunch fresh cilantro, divided (for paste and garnish)
- 2 medium limes (zest and juice, plus slices for garnish)
- 4 cloves garlic, minced
- 1 green chili (e.g., serrano), minced
- 60 mL light soy sauce (or tamari)
- 1 teaspoon granulated sugar
- 120 mL neutral oil (grapeseed or canola), divided
- 2 tablespoons dried chili flakes (gochugaru recommended)
- 1 teaspoon toasted sesame oil
Instructions
- Prepare the Fish: Pat the whole fish completely dry with paper towels. Score both sides of the fish with 2-3 diagonal cuts, about 1 cm deep.
- Make Herb Paste: In a food processor, combine 20 g of sliced ginger, 2 chopped scallions, half of the cilantro, lime zest, lime juice, minced garlic, and minced green chili. Pulse until a coarse paste forms.
- Season and Marinate: Rub the herb paste generously all over the fish, including inside the cavity and into the scored cuts. Allow the fish to marinate at room temperature for 15-20 minutes.
- Steam the Fish: Arrange the remaining 30 g of sliced ginger on a heatproof plate that fits into your steamer basket. Place the marinated fish on top. Steam over rolling boiling water for 8-12 minutes, or until the flesh turns opaque and flakes easily at its thickest point.
- Prepare Chili Oil Drizzle: While the fish steams, heat 90 mL of neutral oil in a small saucepan until shimmering (approx. 350°F). Combine the dried chili flakes and julienned ginger in a separate heatproof bowl. Pour the hot oil over the mixture, letting it sizzle and steep for 5 minutes. Stir in the soy sauce, sugar, and toasted sesame oil.
- Garnish and Serve: Carefully transfer the steamed fish plate to a clean serving platter. Garnish generously with the remaining julienned scallions and fresh cilantro leaves. Pour the warm chili oil drizzle over the fish and serve immediately with steamed rice.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. To reheat, warm gently in the microwave for 60-90 seconds, just until warm, to prevent overcooking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 31 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 100 mg