- 1 whole white fish (such as sea bass, sea bream, or flounder), descaled, gutted, and cleaned
- 1″ knob of ginger, peeled and finely julienned
- 2 stalks of green onion, julienned
- salt and pepper
- 1/3 cup Mazola Corn Oil
- 2 tablespoons dried chilli peppers
- 1 tablespoon roasted sesame seeds
- 2 cloves garlic, thinly sliced
- 1/3 cup light soy sauce
- 1 tablespoon Shaoxing wine (can substitute with sake or white wine)
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Thai chilli peppers
- Wash the fish thoroughly then pat dry with paper towels. Score the fish at a 45-degree angle several times on each side. Season the cavity and the outside of the fish with salt and pepper. Stuff 1/3 of the ginger and 1/3 of the green onion inside of the fish and scatter the rest of the ginger on top.
- Add water to a steamer pot and bring it to a full boil over high heat. Put the fish on top of a heat-resistant plate that is large enough to accommodate it but also fits into the pot. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes or until the internal temperature of the fish reaches 140°F. Carefully remove the plate and discard the liquid around the fish. Spread the rest of the green onion on top of the fish.
- In a small saucepan over low heat, lightly toast the dried chilli peppers and sesame seeds then add in the Mazola Corn Oil, turn up to medium/high heat and stir. As soon as the oil starts to simmer, add in the garlic fry for about 30 seconds. Pour the fragrant, hot seasoned oil over the fish, sizzling the ginger and onion and giving the fish a beautiful sheen.
- To the same saucepan, add the soy sauce, Shaoxing wine, sugar and white pepper, mix and heat to a simmer. Drizzle the soy sauce mixture over the fish. Garnish with fresh cilantro and sliced chilli peppers and serve immediately.
- Best enjoyed with bowls of hot steamed rice!
Created by @myfoodnation