• 2 lbs whole fish - rock, cod, sea bream etc
  • 1 tbsp dry gin
  • rock cod, flounder, pomfret
  • 1/2 tsp sugar
  • 2 tsp salt
  • cornstarch paste
  • 4 scallions
  • 2 tbsp peanut oil
  • 1 tbsp ginger slivers
  • 1 sprig chinese parsley
  • 1 cup stock

To make the steamed whole fish recipe, we will start by cleaning and descaling the fish, leaving head and fins intact. You can tell if fish is fresh by the clearness of the eyes and a red tint on the inner edge of the gills.

Wash and pat the fish dry and rub with salt. Allow the fish to stand at room temperature for 30 minutes. On both sides of the fish, make parallel diagonal cuts 1″ apart through the meaty section. Trim and shred scallions diagonally in 2″ lengths. Peel and shred fresh ginger root. Place pieces of scallion and ginger in cuts. Place the fish on a greased plate. Steam at rapid boil for 15 to 25 minutes, depending on size of fish.

The fish is cooked when you can flake the flesh. Overcooking will toughen flesh, so watch closely. Next, heat the peanut oil in a small saucepan. Taking a wok, heat the stock, gin and sugar together. When fish is cooked, remove from steamer. Drain juices into stock mixture. Thicken slightly with cornstarch paste. Pour hot oil, then stock mixture, over the fish. Garnish your steamed whole fish with some Chinese parsley prior to serving to your guests.

*Note: For more people, use more than one fish. Each fish should be no more than 2 lbs. unless you have a very large steamer. For four people, four medium sized fish are ideal.