Chinese Sizzling Steamed Fish (VIDEO)
Chinese Sizzling Oil Steamed Fish was always a must order when my family would go to Chinese restaurants - especially for the holidays! You might be surprised to learn how easy it is to make at home. The sizzling oil is so fun and the sauce is SO delicious, spooned over the fish and a bowl of rice!
Servings: 4
Equipment
Ingredients
- 1.5-2 lb whole fish sea bass, branzino, snapper, gutted and descaled (ask your fishmonger to do this for you)
- 3 scallion whites finely sliced to 2-inch pieces, whites and green separated
- 2 inch piece ginger sliced into matchsticks
- ¼ cup neutral oil
- 1 handful cilantro for garnish
Sauce
- 3 tbsp light soy sauce
- 2 tbsp neutral oil
- 2 tbsp Shaoxing wine
- ¼ cup hot water
- ¼ tsp white pepper
- ¼ tsp sugar
Instructions
- Pat the fish dry with a paper towel and make 2-inch-long parallel cuts along both sides of the fish. Place the scallion whites and ginger inside the cavity of the fish.
- Steam the fish for 8-10 minutes or until the flesh is fully cooked and tender. Pour out any liquid from the fish once steamed.
- In a small saucepan, add soy sauce, oil, Shaoxing wine, hot water, white pepper, and sugar. Heat over medium low heat until the sugar dissolves and pour this directly over the fish.
- Add the scallion greens on top of the fish. Heat the oil to 375F and pour over the hot oil onto the aromatics. Garnish with fresh cilantro and enjoy!
Notes
Steaming Tips
Use a pan that is large enough to fit the plate you will be steaming your fish on. I like to use oval plates (like the one in my video) because it's the perfect shape for the fish.
I used a metal steamer rack to place the plate on top (so you avoid the water touching the plate). If you don't have one, you can use a heatsafe bowl to hold the plate or even an empty can of tuna. It just needs to be tall enough to avoid the water getting into the plate.
Add enough water but make sure it's not too much - like I mentioned, we want to avoid getting any water on the plate. It should just be touching the bottom of the plate.
Bring the water to a boil before you place the plate with the fish on the steamer rack. The boiling will create steam, which is what will cook the fish!
The fish should be steamed in 8-10 minutes. You'll know it's done when the flesh is opaque white. Typically, steaming a whole fish takes a couple minutes longer. We intentionally want to undercook it slightly, since the warmed sauce and sizzling oil will cook the fish further.
Recipe Tips
I recommend using a whole sea bass, branzino, or snapper for this recipe. The fish needs to be gutted and descaled - it's best to ask your fishmonger to do this for you. Try to buy your fish the day you are going to cook it so it's as fresh as possible. This will make a difference in the taste.
Make sure to pour out any liquid from the fish once steamed. Any liquid remaining inside the fish will dilute your sauce and make it less flavorful, so be thorough!
Use a thermometer to ensure the oil is 375F before pouring it over the fish and aromatics.
Practice safety - you will be handling hot oil! Use a small saucepan that you can handle easily and pour slowly!
Storage, Reheating, and Make Ahead Tips
Store any leftover Chinese Steamed Fish in an airtight container. The sauce is my favorite part, so I recommend spooning it over the fish in the same container. This can keep in the refrigerator for up to 3-4 days.
The easiest way to reheat this would be in the microwave until warmed through.
I don't recommend making this ahead of time - it tastes best fresh. I also do not recommend buying the fish ahead of time - if possible, buy the fish on the day you intend to cook it.
Nutrition
Calories: 183kcal | Carbohydrates: 2g | Protein: 36g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 843mg | Potassium: 549mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 67IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg