Sichuan Chinese · China

Sichuan-Style Steamed Fish with Ginger and Soy Sauce

Name: Sichuan-Style Steamed Fish with Ginger and Soy Sauce
Total time: 20 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish (about 400g); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp Sichuan peppercorns; 2 tbsp ginger slices; 1 green onion; 1 tbsp sesame oil

Steamed fish with ginger, soy sauce, and Sichuan peppercorns.

20 minutes2 servings

Method

Clean and gut the fish, then score the skin.
Place ginger, soy sauce, vinegar, and Sichuan peppercorns inside the fish.
Steam for 15 minutes until fish flakes easily.
Drizzle with sesame oil and garnish with green onion.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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