Chinese-Style Steamed Fish for 8

Ingredients and Weight:

• 1 whole fish (e.g., black sea bass, snapper), approximately 3-4 pounds
• 2 cups water
• 6 tablespoons soy sauce
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 cup chopped green onions
• 1/4 cup chopped ginger
• 1/4 cup chopped garlic
• 1/4 cup chopped cilantro leaves
• 2 tablespoons vegetable oil

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes, depending on the size of the fish

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Clean the fish and remove the entrails and scales.
2. In a large bowl, combine the water, soy sauce, Chinese rice wine, sesame oil, salt, and white pepper. Stir until well mixed.
3. Place the fish in a steamer pan and pour the marinade over it.
4. Sprinkle the green onions, ginger, garlic, and cilantro leaves over the fish.
5. Heat a large steamer over medium-high heat.
6. Place the fish in the steamer and cover.
7. Steam for 15-20 minutes, or until the fish is cooked through.
8. Remove the fish from the steamer and discard the excess water.
9. In a small saucepan, heat the vegetable oil over medium heat.
10. Pour the hot oil over the top of the fish.
11. Garnish with additional green onions and cilantro leaves, if desired.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Protein: 30 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender and flaky fish
• Rich and flavorful sauce
• Aromatic herbs and spices
• Healthy and nutritious

User Comments:

• "This dish was absolutely delicious! The fish was perfectly cooked and the sauce was incredible."
• "I loved the combination of flavors in this dish. It was a perfect blend of sweet, salty, and savory."
• "This is now my go-to recipe for steamed fish. It's so easy to make and always turns out perfectly."

Special Precautions and Tips:

• Use a fresh, high-quality fish for best results.
• You can add other vegetables to the steamer, such as broccoli, carrots, or asparagus.
• If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
• To ensure even cooking, place the fish on a rack or steamer basket so that the steam can circulate around it.
• Don't overcook the fish. The flesh should be opaque and flaky, not rubbery.