Sichuan Chinese · China

Sichuan-Style Steamed Fish with Soy Sauce and Ginger

Name: Sichuan-Style Steamed Fish with Soy Sauce and Ginger
Total time: 25 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish (around 400g); 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp ginger, sliced; 1 tbsp green onions, chopped; 1 tbsp sesame oil; 1 tbsp chili oil

Delicate steamed fish with soy sauce and ginger, a classic Sichuan preparation.

25 minutes4 servings

Method

Clean and gut the fish; make diagonal cuts on both sides.
Place fish in a steamer; add soy sauce, Shaoxing wine, ginger, and green onions.
Steam for 15-20 minutes until fish flakes easily.
Drizzle with sesame oil and chili oil before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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