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5 (2)

Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Steamed whole fish

Steamed whole fish
Glenn Koenig / Los Angeles Times

"To be perfectly frank," Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, "I rarely make dumplings anymore." Given the high quality of ready-made dumplings available in the Los Angeles area, ... Read more

Total time: 20 minutes | Serves 2 to 4
Note: Adapted from a recipe by Melissa King. This recipe can be made with fish fillets or steaks, though whole fish is preferred for the Chinese New Year.
  • 1 whole fish (such as grouper, snapper or bass), scaled and cleaned, skin scored
  • 1 inch ginger root, julienned
  • 2 green onions, sliced lengthwise
  • 1 bunch cilantro
  • 3 tablespoons sweet soy sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons sesame oil, heated in a pan
  • Chili oil, if desired, for serving

Step 1Stuff the cavity of the fish with ginger, green onions and cilantro and place in a 2-inch-deep dish that can be placed in a steamer. Steam the fish until it is fully cooked, 5 to 8 minutes. Remove the fish, draining any excess liquid. Place the fish on a platter, and drizzle over the combined sweet and light soy sauces. Garnish the fish with additional cilantro and green onion, then drizzle over the hot sesame oil before serving.

Each of 4 servings
Calories 221; Protein 26 grams; Carbohydrates 1 gram; Fiber 0; Fat 12 grams; Saturated fat 2 grams; Cholesterol 48 mg; Sugar 1 gram; Sodium 808 mg
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