【Steamed Red Snapper】
Ingredients: 1 red snapper (1000g), 25g oyster sauce, salt to taste, 15g light soy sauce, 30g shredded scallions, 10g shredded ginger, a splash of Shaoxing wine, 0.5 tbsp fermented black bean paste
Steps
1. Thaw the red snapper, scale it, remove the innards, and rinse thoroughly.
2. Make 4 diagonal cuts on each side of the fish, evenly spaced.
3. Rub salt into the incisions.
4. Coat the entire fish with Shaoxing wine (this step removes fishy odor).
5. Cut scallions into sections and slice ginger.
6. Stuff into the fish cavity.
7. Wrap tightly in plastic wrap and marinate for at least 30 minutes.
8. Mix 25g oyster sauce, 15g light soy sauce, and ½ tbsp fermented black beans.
9. Julienne scallion whites and ginger.
10. Remove plastic wrap from fish.
11. Place scallion and ginger shreds on top of the fish, then place in a pot of boiling water.
12. Steam over high heat for 15 minutes.
13. Remove the entire dish from the steamer. Discard the scallion and ginger shreds from the fish.
14. Pour the liquid from the fish dish into an empty bowl.
15. Transfer the liquid into the sauce mixing bowl.
16. Mix well and set aside.
17. Pour the prepared sauce into a wok, bring to a boil, then remove from heat
18. Pour the sauce over the fish
Tips
1. Wrapping the prepared fish in plastic wrap allows it to absorb the scallion and ginger flavors. Rubbing the fish all over with aged rice wine or cooking wine effectively removes fishy odors, though the Eastern Star Grouper has minimal natural fishiness.
2. Due to the large size and thickness of the red snapper, steaming time is relatively longer. I steamed mine for 15 minutes.
3. Once steamed, the skin will split open revealing snow-white flesh. You may drizzle oil over the fish, though I opted to enjoy it plain for its pure flavor.