Whole Steamed Fish with Ginger Soya Sauce and Rice Wine Vinegar
Recipe type: Meal
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 red chili
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper
  1. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.
  2. Cut the first 2 inches ginger and garlic into thin slices.
  3. Slice the lemon as thin as possible.
  4. Julienne the scallions and remaining 2 inches ginger now
  5. Cut the chilies as well in the same manner.
  6. Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar.
  7. Please mix them well.
  8. Season your fish with salt and pepper.
  9. Start stuffing your sliced ginger and lime into the scores.
  10. Stuff the remaining ginger/garlic and lime into the cavity.
  11. Pour the sauce on top of the fish evenly.
  12. Steam the fish for 10-12 minutes according to the size of your fish,
  13. Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.
  14. Put remaining 2 tbsp of sesame oil in a pan
  15. Heat up till it becomes real hot and smokes.
  16. Pour the hot oil all over the fish and you are all set to go.
  17. Serve while it's hot with white rice.
  18. Enjoy your steamed fish and i hope you like it.
Recipe by at http://letscookfusion.com/index.php/2015/09/26/steamed-fish/