Shanghai-Style Steamed Fish

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This is a slightly more robust dish than the ginger and spring onion. Don’t be afraid of the pork and fish mix; it’s a classic because it’s so good and yet so very easy to prepare.


  • 1 × 500–600 g (1 lb 2–5 oz) whole snapper, scaled and cleaned
  • 60


Pat the fish dry with paper towel and put it on a chopping board. Make three diagonal cuts into the thickest part of the fish, then repeat in the opposite direction to make a diamond pattern — this will help the fish cook more evenly. Turn the fish over and do the same on the other side, then lay the fish in a heatproof bowl that will fit into your steamer basket.

Mix t