Easy Steamed Mandarin Fish with Homemade Light Soy Sauce

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  RATINGS

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  COOK TIME

  Prep 15m • Cook 12m

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  VIEWS

  466

1. mandarin fish (or sea bass), whole, scaled and gutted, about 1.2–1.4 lb (550–650 g)

   1 fish

2. fresh ginger, peeled and thinly sliced

   8 slices total (5 for fish, 3 for sauce)

3. green onions, cut into 2-inch pieces (white and green parts separated)

   3 stalks

4. neutral oil (like canola or vegetable oil)

   3 tbsp

5. low-sodium light soy sauce

   1 tbsp

   Can’t find it? Try this one.

6. dark soy sauce

   3 tbsp

   Can’t find it? Try this one.

7. granulated sugar

   1 tsp

   Can’t find it? Try this one.

8. water

   ¼ cup (60 ml)

1. Step 1:

   Start by rinsing the fish under cold water, then thoroughly pat it dry inside and out with paper towels—this helps prevent a watery texture. Score three shallow diagonal cuts on each side to help the heat penetrate evenly. Rub 1 teaspoon of salt all over, making sure to get inside the cavity, then stuff it with 5 slices of ginger and 2 pieces of scallion whites. Set the fish aside to marinate while you whip up the sauce.

   

2. Step 2:

   Heat 1 tablespoon of oil in a small saucepan over medium heat. Toss in 3 ginger slices and sauté them until they curl slightly and release their aroma—about 30 seconds. Next, stir in the light and dark soy sauces, sugar, and water. Let the mixture bubble gently for 3 minutes, stirring now and then, until it reduces just enough to become glossy and coat the back of a spoon. Turn off the heat, fish out the ginger pieces, and set your fragrant sauce aside ready for pouring.

   

3. Step 3:

   Arrange the remaining green onion whites and 2 ginger slices on a heatproof plate to create a bed. Lay the fish gently on top of the aromatics.\nPlace a steaming rack in a large pot with about 1 inch of water and bring to a rolling boil. Once the water is boiling vigorously, carefully place the plate with the fish onto the rack.\nCover tightly and steam for 10 minutes for a 1.2–1.4 lb fish.

   

4. Step 4:

   Carefully remove the plate from the steamer and tilt to drain all accumulated liquid to eliminate any fishiness. Remove and discard the cooked ginger and scallions from beneath the fish.\nScatter a generous layer of fresh, shredded green onions (about 2 tbsp) over the top. Heat the remaining 2 tablespoons of oil in a small skillet until smoking hot, then instantly splash it over the scallions to sizzle.

   

5. Step 5:

   Drizzle the warm sauce around the edge of the plate, rather than directly over the fish, to preserve its delicate texture. Serve right away with steamed rice.

   

1. Before steaming, pat the fish completely dry with paper towels. Moisture on the skin creates steam inside the plate, which can make the bottom soggy. A dry surface ensures the hot oil later will sizzle perfectly.

2. Place the fish on top of large ginger slices or chopsticks laid across the plate. This lifts the fish slightly, allowing steam to circulate underneath for even cooking and preventing the bottom from stewing in its own juices.

3. Not sure if it's done? Look at the fish's eye. When fully cooked, the eye will turn white and slightly pop out. If it's still clear or sunken, give it another minute. This is more reliable than timing alone!

4. That cloudy liquid pooled in the plate after steaming is mostly water and fishy proteins. Pouring it off is the single most important step to ensure a clean, sweet flavor. Don't skip this!

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