Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
Ingredients
8 items- Jiangtuan fish (bearded catfish) 1 (approx. 600g)
- Ginger 1 piece (20g)
- Scallion 2 stalks
- Red bell pepper 1/2
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Steamed fish soy sauce 2 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Clean the fish, remove innards and black membrane, pat dry with paper towels. Make 3 diagonal cuts on each side down to the bone for even cooking.
Stuff the belly with ginger slices and scallion sections. Rub fish with cooking wine and salt, marinate for 10 minutes. Discard ginger and scallion, drain marinating liquid.
Bring a steamer with plenty of water to a rolling boil. Place fish on a heatproof plate, steam over high heat for 8-10 minutes until eyes turn white and protrude, and a chopstick pierces the thickest part easily.
Remove fish, discard steaming liquid. Arrange julienned ginger, scallion, and red pepper on top.
In a small pot, heat 2 tbsp oil until smoking (about 180°C), then pour evenly over the aromatics to sizzle.
Drizzle 2 tbsp steamed fish soy sauce around the edge, serve immediately. Dip fish in sauce for extra flavor.
Tips
Steaming time depends on fish size; 600g takes 8-10 minutes. The oil must be hot enough to sizzle. Discard the steaming liquid to reduce fishy smell.
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