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© Lillys-Table.com Photo of Chinese Whole Fish- oven steamed
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Chinese Whole Fish- oven steamed

from Asian Fish with Long Noodles & Garlic Bok Choy, the Week of February 7, 2016.
View the previous recipe for this meal.

We created this with a whole trout, but the sauce will also work well with your favorite fish filleted. If you try a different type of fish please stay within the seafoodwatch.org guidelines as they keep us update on all of the changes in the fishing industry. It is the best way to guarantee sustainable, low-mercury seafood, such as farm raised trout.

Ingredients

  • 2 cups white wine
  • cup water
  • 1 clove garlic
  • 2 tablespoons ginger, finely minced or grated
  • 1 tablespoon soy sauce
  • 1 teaspoon red chili sauce, optional, more or less to taste
  • ½ cup cilantro, stems & leaves, rinsed clean
  • 2 farm-raised trouts, whole
  • ½ teaspoon salt

Serving Size: 2 People



 

Preparation Instructions

Combine the white wine, water, half of the garlic, half of the ginger, soy sauce, red chili sauce/paste and cilantro stems. Bring up to a boil and reduce to a rapid simmer (about medium) for 10 minutes.

Preheat the oven to 450. If necessary prepare the fish, but if possible purchase it fully “dressed”, where your fishmonger removes the guts and innards for you. Butterflied is also nice since they remove the spine as well. If the spine is left in, it is easiest to remove after the fish is steamed.

Finely mince the remaining garlic and ginger with the salt and sesame oil. If possible use a mortar and pestle to mash it together into a paste-oil. Spread this mixture into each fish laying in a baking dish. Tuck in half of the cilantro leaves, if using. Fold the fish back together.

When the oven is hot and your aromatics are steeped, pour half of the liquid over the fish. Cover tightly with foil or a lid and place in the oven for 6-10 minutes, depending on the size of your fish.

If you have a stove-top or electric steamer use this instead, set to medium-high for about 6-10 minutes.

Continue to simmer the remaining aromatics on the stove top.

When the fish flakes lightly- it is done. Remove from the steeping liquid into a serving dish. Discard the fish-steeping liquid. Strain the remaining, freshly simmering liquid over the fish and serve with the remaining cilantro leaves.