Chinese-Style Whole Steamed Fish
What I love about steamed fish is that it’s so light and fresh. Turns out, steaming fish isn’t hard at all!
Servings: 4 servings
- 1 1-2 lb. whole fish I used sea bass
- 3 scallions slivered
- 1 large finger of fresh ginger root cut into small matchsticks
- ⅓ cup grape seed or canola oil
- 3-5 TBSP light gluten free soy sauce or coconut aminos
Place your fish directly on a serving platter, or on a glass Pyrex pie plate.
Place a small metal steam rack into a large stock pot, and fill the pot with water just to the top of the rack. (Or, use one of those Chinese metal steam pot thingies if you have one)
Bring the water to a boil.
Place your fish with the serving platter or pie plate on the rack, cover, and steam for 15-20 minutes.
When the fish is done steaming, remove it from the heat.
Top the fish with the scallions and ginger. Set aside.
In a small saucepan or pot, heat your oil until it just barely begins to smoke. Carefully pour the hot oil over the scallions/ginger and fish. (This should cause some sizzling)
Finish the dish with gluten free soy sauce.
Don't let the whole fish intimidate you - this recipe is worth a try!
Make it Paleo: use coconut aminos in place of soy sauce
Calories: 230kcal | Carbohydrates: 2g | Protein: 47g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 874mg | Potassium: 738mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg