Steamed Fish Fillets
清蒸魚片·(qīngzhēng yúpian)
San Cai Yi Tang: The Weeknight Blueprint
Ten minutes over a hard boil. A flounder fillet on a metal steaming rack delivers the exact same deep comfort, and the smell of smoking-hot oil hitting fresh scallions and julienned ginger is the universal signal that dinner is ready. By elevating the fish, purging the murky steaming liquid, and finishing with sizzling peanut oil, you achieve the pristine texture of Cantonese banquet seafood—so have the soy sauce ready, because the clock stops and dinner begins.
Before you start
Build a makeshift steamer with a tuna can.
If you don't own a bamboo steamer or wok insert, remove the top and bottom lids of an empty, clean tuna can to create a metal ring. Place this ring in the center of a wide skillet with an inch of water, and balance your heat-proof plate on top.
Ingredients
- mild white fish fillets1 1/2 lb
- Shaoxing wine1 tbsp
- scallions3 large
- fresh ginger2 inch
- neutral cooking oil2 tbsp
- seasoned soy sauce for seafood3 tbsp
- fresh cilantro2 sprig
Method
- 01
Elevate the fish fillets on a bed of scallions.
On a heat-proof plate that fits inside your wok or skillet, lay down the 2-inch scallion whites and place the completely dry fish on top. This prevents the bottom of the fish from sitting flat, allowing steam to circulate 360 degrees for an even cook. Drizzle with the Shaoxing wine and scatter half of the ginger matchsticks over the top.
- 02
Steam the fish over a rolling boil for six to eight minutes.
Bring the water in your steaming vessel to a fierce boil. Balance the plate on your steamer rack, cover immediately with a tight-fitting lid, and steam until a butter knife slides through the thickest part of the fillet with zero resistance.
- 03
Pour off and discard all the liquid pooled on the plate.
Carefully remove the hot plate from the steamer and pour the cloudy water down the sink. Do not save it or mix it into your sauce. This liquid contains purged proteins and fish blood that taste muddy and highly fishy. Discard the wilted scallion whites from underneath the fish as well.
- 04
Scald the fresh aromatics with smoking-hot oil.
Scatter the remaining raw ginger matchsticks, fine scallion threads, and cilantro directly over the hot fish. In a small saucepan, heat the neutral oil until it just begins to smoke, then quickly pour it over the aromatics to violently extract their essential oils.
- 05
Dress the dish with the seasoned soy sauce.
Pour the sweet soy sauce around the edges of the plate so it pools at the base. Do not pour it directly over the top, which would wash away the precious aromatic oil you just created. Serve immediately with hot jasmine rice.
Notes
Never salt the fish before steaming.
Salting draws out moisture and results in a tough, dry texture. The flavor in this dish comes entirely from the hot aromatic oils and the finishing sauce.
DIY Seasoned Soy Sauce.
If you cannot find a bottled seasoned soy sauce for seafood, mix 2 tbsp light soy sauce, 1 tbsp hot water, 1/2 tsp sugar, and a tiny dash of toasted sesame oil, stirring until the sugar dissolves.