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Chinese Steamed Fish


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1 1/2 lb rockfish

3 tbsp ginger,julined

3 green onions(including tops),

thinly sliced

1 dried hot red chile(about 3" long)

1 tbsp rice vinegar or wine vinegar

1 tbsp soy sauce



Rinse fish and pat dry.Remove head from whole fish,

make 3 diagonal slashes across body on each side.

Place fish in a wide bowl or rimmed plate that will fit

inside a steamer basket,wok,or deep,wide pan.

Sprinkle fish lightly,inside and out,with salt.Place

half the ginger,onions inside fish cavity;put remainder

on top .Set chile on fish.Pour vinegar and soy sauce

over top.

Drape foil over bowl and place in a steamer basket

cover and steam over high heat until fish looks just

slightly translucent or wet inside when cut in thickest

part(or 8 to 10 minutes).Remove from steamer.

Garnish with cilantro.

Vandana Dubey's Recipe Site.