Sichuan Chinese · China

Sichuan-Style Steamed Fish with Ginger and Scallions

Name: Sichuan-Style Steamed Fish with Ginger and Scallions
Total time: 25 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish (about 500 g); 2 tbsp soy sauce; 1 tbsp Sichuan peppercorns; 2 tbsp ginger, sliced; 2 scallions, sliced

Delicate steamed fish with ginger, scallions, and Sichuan peppercorns for a fragrant dish.

25 minutes2 servings

Sichuan-Style Steamed Fish with Ginger and Scallions — Photo: N509FZ · CC BY-SA 4.0

Method

Place fish in a steamer. Add soy sauce, Sichuan peppercorns, and ginger.
Steam over boiling water for 15-20 minutes, depending on fish size.
Top with scallions and pour hot oil over the fish.
Serve immediately with rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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