Easy Chinese Steamed Fish with Ginger & Scallions (Banquet Style)

For a digital entrepreneur, this recipe targets the “high-end home cooking” niche. It is a classic Cantonese dish found in luxury banquet halls, yet incredible simple to execute. From an expertise perspective, the secret isn’t a complex sauce, but a specific technique: “The Hot Oil Flash.” Pouring smoking hot oil over the raw aromatics at the very end releases their fragrance instantly, creating a savory, professional-grade dressing that complements the delicate fish.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 10 Min
• Total Time: 25 Min
• Yield: 2 Servings
• Calories: ~220 kcal per serving

Ingredients:

The Fish

• 1 lb (450g) White Fish Fillets (Cod, Halibut, Sea Bass, or Flounder)
• 1 tbsp Shaoxing Wine (or Dry Sherry)
• 1/2 tsp Salt & 1/2 tsp White Pepper

The Aromatics

• 2-inch piece Fresh Ginger, peeled and julienned (matchsticks)
• 2 Scallions, cut into 2-inch lengths and shredded lengthwise
• 1/4 cup Fresh Cilantro stems and leaves

The Sauce

• 2 tbsp Soy Sauce (Light soy is best)
• 1 tsp Sugar
• 2 tbsp Hot Water (or Chicken Broth)
• 1 tsp Sesame Oil

The Finish

• 2 tbsp Neutral Oil (Canola, Vegetable, or Peanut)

Preparation Steps:

1. Prep & Steam Bed

1. Pat fish completely dry. Rub gently with salt, white pepper, and Shaoxing wine.
2. Technique: Place half the ginger matchsticks on a heat-proof plate. Lay the fish on top of the ginger. The ginger acts as a rack to let steam circulate under the fish.

2. The Steam

3. Place plate in a steamer (wok with rack or bamboo steamer) over boiling water.
4. Cover and steam for 7–9 minutes. Fish is done when it turns opaque and flakes easily.

3. Drain (Crucial Step)

5. Remove plate from steamer. You will see cloudy liquid pooled on the plate.
6. Pro Rule: Pour this liquid out carefully and discard it. It tastes fishy and will ruin the clean flavor of the sauce.

4. The “Hot Oil Flash”

7. Spread remaining ginger, scallions, and cilantro over the hot fish.
8. Heat the 2 tbsp neutral oil in a small pan until smoking hot.
9. Carefully pour the hot oil directly over the aromatics. You should hear a loud sizzle as the oil cooks the ginger/scallions instantly.
10. Mix sauce ingredients (soy, sugar, water, sesame) and pour around the fish. Serve immediately.

Expert Tips:

• Restaurant Presentation: To get those curly scallions seen in restaurants, soak the shredded scallion strips in ice water for 5 minutes before using. They will curl up beautifully.
• Sauce Selection: If available, buy “Seasoned Soy Sauce for Seafood” at an Asian grocer. It is slightly sweeter and less salty than standard soy sauce, designed specifically for this dish.