Name: Succulent Steamed Fish Fillets
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: One 2 in (5 cm) piece fresh ginger, peeled and sliced into thin pieces; 1 green onion (scallion), trimmed and cut into thin threads, to garnish; 1 tablespoon Chinese rice wine or sherry; ½ teaspoon sesame oil; 1½ lbs (750 g) fish fillet, about 1 in (2.5 cm) thick; 2 tablespoons fresh coriander leaves (cilantro), to garnish

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

The Chinese love steamed fish, especially steamed whole fish with its head and tail intact. I love steamed fish in its full body glory, but sometimes I find it a hassle to serve at home. First of all, it’s not easy to find a live or fresh enough fish for steaming. Secondly, for a truly awesome Cantonese-style steamed fish, only certain fish are suitable—for example: rock cod and grouper, which are hard to find even though I live close to many Asian markets.

As a result, I sta