Cantonese Steamed Whole Snapper with Ginger, Scallion and Sizzling Oil

Steps

1. Step 1

   Cut the ginger into fine matchsticks (about 2 tablespoons' worth) and slice the rest into 6 thin coins. Trim the scallions; cut 4 of them into 2-inch lengths, then slice the remaining 2 lengthwise into long thin slivers and drop the slivers into a bowl of cold water so they curl. Pick the cilantro into small sprigs.

   10 min

   • the rest of the fresh ginger (about 3 inches)
   • the rest of the scallions
   • 1/2 cup cilantro sprigs
2. Step 2

   Score the snapper with 2 or 3 diagonal slashes down to the bone on each side. Season it inside and out with the salt. Tuck a few ginger coins and some of the 2-inch scallion pieces into the cavity and the slashes.

   5 min

   • 1 whole red snapper (1 1/2–2 lb), scaled and gutted
   • 1/2 tsp kosher salt
   • 3 slices fresh ginger (about 3 inches)
   • 2 scallions
3. Step 3

   Set up the skillet: pick a large skillet or wide pot with a lid that the fish fits in (curving the tail slightly is fine). Scatter the remaining 2-inch scallion pieces and ginger coins across the bottom, pour in 1/2 inch of water, and lay a heatproof plate or small rack on top so the fish will sit just above the water. Lay the fish on the plate. If you don't have a plate that fits, lay the fish directly on the bed of scallions and ginger.

   3 min

   • 3 slices fresh ginger (about 3 inches)
   • 2 scallions
4. Step 4

   Stir the soy sauce, water, sugar, sesame oil and Shaoxing wine together in a small bowl until the sugar dissolves. Set aside.

   2 min

   • 3 tbsp soy sauce
   • 2 tbsp water
   • 1 tsp sugar
   • 1 tsp toasted sesame oil
   • 1 tbsp Shaoxing wine or dry sherry
5. Step 5

   Bring the water to a boil over high heat, cover, and steam 10–14 minutes, depending on thickness — about 10 minutes per inch at the thickest part. The fish is done when the flesh at the thickest point is opaque all the way to the bone and flakes easily when you poke it with a knife tip. Keep an eye on the water and add a splash of boiling water if it runs low.

   12 min, hands-off

6. Step 6

   Lift the fish onto a warm serving platter and tip off any watery liquid that collects. Discard the steamed ginger and scallions. Drain the scallion slivers and pile them with the cilantro over the fish.

   3 min

   • 1/2 cup cilantro sprigs
7. Step 7

   Heat the peanut oil in a small pan over high heat until it shimmers and just begins to smoke, about 2 minutes. Pour it slowly over the scallions and cilantro — it should sizzle and wilt them. Warm the soy mixture in the same pan for 30 seconds, then pour it around the fish, not over the top, so the garnish stays crisp. Serve right away with steamed rice.

   3 min

   • 3 tbsp peanut oil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026