清蒸江团
A classic Sichuan dish featuring tender steamed fish topped with scallion, ginger, and red pepper, drizzled with hot oil and soy sauce. Light and aromatic.
Ingredients
9 items- Jiang Tuan fish 1 whole (about 750g)
- Scallion 1 stalk
- Ginger 1 piece
- Red bell pepper 1
- Soy sauce for steamed fish 2 tablespoons
- Cooking wine 1 tablespoon
- Salt 1 teaspoon
- White pepper a pinch
- Vegetable oil 2 tablespoons
Nutrition
Steps （7 steps）
Scale, gut, and clean the Jiang Tuan fish (about 750g). Pat dry with paper towels. Make three diagonal slashes on each side down to the bone to allow even cooking and flavor absorption.
Rub the fish inside and out with 1 teaspoon salt and 1 tablespoon cooking wine. Place ginger slices and scallion sections in the cavity and on top. Marinate for 10 minutes.
Place the fish on a steaming plate, elevating it with two chopsticks or scallion sections. Bring water in a steamer to a boil over high heat. Put in the fish, cover, and steam over high heat for 8-10 minutes.
The fish is done when its eyes turn white and bulge, and a chopstick can easily pierce the thickest part. Remove the plate, discard the accumulated liquid (reserve about 2 tablespoons if desired), and remove the ginger and scallion.
Evenly scatter julienned scallion, ginger, and red pepper (about 10g each) over the fish.
In a small saucepan, heat 2 tablespoons vegetable oil over high heat until it just starts to smoke (about 80% hot). Immediately pour the hot oil evenly over the scallion and ginger from head to tail, sizzling to release fragrance.
Finally, pour 2 tablespoons soy sauce for steamed fish along the edge of the plate, not directly on the fish. Serve immediately while hot.
Tips
Steaming time depends on fish size; generally 8 minutes per 500g. Discarding the cooking liquid reduces fishiness; reserve some for more flavor if preferred. The oil must be heated until smoking to release the aroma. Pour soy sauce along the plate edge to avoid compromising the delicate texture.
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