Chef Nick Liu joins us to demonstrate how to prepare a traditional steamed whole fish. This sweet and savoury fish recipe is garnished with the perfect mix of chili, scallions, and coriander leaves – a combination that is sure to leave your guests wanting more. As a symbol of surplus and family togetherness, this is also the perfect dish to celebrate the Lunar New Year!
- Wash the fish thoroughly. Remove the bloodline at the base of the spine cavity, then pat dry with a paper towel.
- Cut the fish at a 45-degree angle several times on each side. Place the fish on a plate that fits in the steamer.
- Mix the soy sauce and sugar together and bathe the fish all over with the mix.
- Cut the mandarin peel into smaller strips and place a few into the cavity of the fish. Put 1/2 of the scallions, ginger, and coriander into the cavity and scatter the rest under and over the fish, saving some scallions and coriander for the garnish.
- Bring the steamer to a full boil and place the plate of fish inside. Put the lid on top and steam over high heat for 8-10 minutes. Remove the plate from the steamer (use oven gloves to avoid burning).
- Heat up sesame oil in a small pan. As soon as the oil starts to smoke, pour it over the fish from head to tail.
- Garnish with chili, scallions, and coriander leaves. Serve with plain rice and enjoy.
Tip: The oil is extremely hot and will spittle when it hits the fish. Be careful.
Tip: Don’t forget to use the sauce for dipping the fish!
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