Steamed whole fish

There are very few dishes I love more than fish. My grandpa used to call me “mao-mei-zi.” I started eating whole fish since I was 5 years old. My family was impressed with my ability to separate the fish from the bone at such a young age. This is a recipe I use most frequently these days.

Ingredients

• 1 whole fish (about 1-1.5lbs)
• 1 inch ginger, julienned (separated)
• 1 big stalk of green onions, minced or chopped
• 2 tablespoons of soy sauce
• 3 tablespoons of rice wine
• 1 tablespoon of sesame oil (separated)
• 2 tablespoons of canola oil
• Water for steaming
• Salt

Tips

• Make sure you have a big enough wok/pot to fit the fish in
• Adjust the soy sauce and salt based on your liking

Directions

• Wash the fish and pat dry.
• Sprinkle the fish with salt on both sides.
• Put some of the julienned ginger in the cavity of the fish, and the rest of the ginger on top of the fish.
• Prepare your steamer; boil water in your pot.
• Once water is boiled, place the whole fish on a steamer into the pot and steam for 10-12 minutes depending on the size of the fish.
• In a separate bowl, pour in soy sauce, 1/2 tablespoon of sesame oil, and rice wine.
• Heat up the canola oil and the rest of the sesame oil in another separate pan.
• When your fish is done steaming, take it out of the steaming pot.
• Pour the soy sauce mixture over/around the fish.
• Place the green onions on top of the fish.
• Now the best part!!!! Pour the sizzling canola oil mixture over the ginger and green onions on top of the fish. Enjoy that heavenly smell.
• Ready to serve! Best with rice.