Entree: China – Hunan – 湖南蒸鱼 ➤ Húnán zhēng yú (Hunan-style steamed whole fish flavored with fresh chilies, ginger, scallions and savory soy-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

1 whole freshwater sea bass, scaled, gutted, cleaned, and patted dry (about 700 g as purchased)
1 tbsp (15 ml) Shaoxing wine
1 tsp kosher salt, plus additional salt to taste
2-inch (5 cm) piece fresh ginger, julienned (about 20 g)
5 scallions, divided: 3 cut into 2-inch lengths and 2 finely julienned for topping
3–4 fresh red chilies, thinly sliced (use 4)
3 garlic cloves, minced (about 8 g)
1 tbsp (15 g) fermented chili bean paste (doubanjiang)
2 tbsp (30 ml) light soy sauce
1 tsp (5 g) sugar
1 tbsp (15 ml) vegetable oil
2 tbsp (30 ml) neutral vegetable oil, for the hot-oil pour
1 tbsp (15 ml) toasted sesame oil (optional)
A few fresh cilantro sprigs, for optional garnish

Instructions

1. Pat the cleaned fish dry and make 3–4 diagonal slashes on each side. Rub the cavity and outside with the Shaoxing wine and 1 tsp salt. Put some ginger and one of the scallions cut into lengths in the cavity; arrange the remaining ginger and length-cut scallions on top.
2. Set a steamer over rapidly boiling water. Put the fish on a heatproof plate, cover, and steam over high heat until opaque and readily flaking at the thickest part, about 8–12 minutes depending on thickness. Handle carefully when done.
3. While the fish steams, heat 1 tbsp vegetable oil in a small skillet over medium heat. Add the garlic, sliced chilies, and doubanjiang; stir-fry for 30–60 seconds until fragrant.
4. Add the light soy sauce and sugar and stir. Remove from the heat and stir in the toasted sesame oil if using.
5. Spoon the soy-chili sauce over the cooked fish. Arrange the finely julienned scallions over the fish and sauce.
6. Heat the remaining 2 tbsp neutral oil until shimmering and very hot, then carefully pour it over the scallions and sauce. Garnish with cilantro if desired and serve immediately, traditionally with steamed rice.