Jiangsu Chinese · China

Suzhou-Style Steamed Fish with Ginger and Scallions

Name: Suzhou-Style Steamed Fish with Ginger and Scallions
Total time: 25 min
Yield: 2 servings
Cuisine: Jiangsu Chinese
Ingredients: 1 whole fish (about 500g); 3 slices ginger; 4 scallions; 2 tbsp soy sauce; 1 tbsp rice wine; 1 tsp sugar; 1/2 tsp sesame oil; 1/4 cup water

Fresh fish steamed with ginger and scallions, served with a light soy sauce glaze.

25 minutes2 servings

Method

Clean and gut the fish. Make diagonal cuts on both sides. Place in a steaming dish.
Add ginger slices and scallions. Mix soy sauce, rice wine, sugar, and sesame oil. Pour over the fish.
Steam over boiling water for 15-20 minutes. Check for doneness with a fork.
Drizzle with remaining sauce and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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