Steamed Rockfish with ginger

Name: Steamed Rockfish with ginger
Cuisine: American
Ingredients: 1 whole rockfish (12 to 16 ounces/340 to 455 g), cleaned and scaled; 2 tablespoons Chinese cooking wine, such as Shaoxing rice wine; One 1-inch (2.5-cm) piece ginger, peeled and cut into coins, plus one 3-inch (7.5-cm) piece, peeled and julienned; 3 tablespoons light soy sauce; 2 tablespoons Chinese cooking wine, such as Shaoxing rice wine; 3 green onions, sliced; 2 tablespoons dried fermented black beans, soaked for 30 minutes and drained; ¼ cup (60 ml) Peanut or canola oil; ¼ cup (60 ml) Peanut or canola oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The Chinese are experts at steaming fish, and this simple recipe illustrates that technique. Here we are using a bamboo steamer. You’ll need a plate that fits comfortably in the basket. Serve this classic dish from Taiwan with steamed baby bok choy and rice.

Ingredients

1 whole rockfish (12 to 16 ounces/340 to 455 g), cleaned and scaled
One

Asia
Americas
Taiwan
United States
Fish course
Pescatarian
California

Method

Place half the ginger coins on a 12-inch (30.5-cm) heatproof plate and place the fish on top of the coins, making sure they are under the fish. Put the remaining ginger coins inside the cavity of the fish;