SunRice
Poh's rice kitchen

Poh's Chinese steamed fish

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Prep time

15min

Cook time

60min

This is truly an unbeatable way to eat fish and this recipe will give you that classic steamed fish you find eating out but can never seem to replicate at home. It’s ridiculously simple and the trick is all in the final flourish when you pour that scalding peanut oil over the fish, blistering the skin and scalding the aromatics – the fragrance released is unforgettable.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 kg Whole White Fish (cleaned)

  • 2 tbsp Peanut Oil or Vegetable Oil

  • White Pepper (ground)

  • 2 tbsp Ginger (finely shredded)

  • 12 sprig Coriander Sprigs

  • 2½ Spring Onions (shredded diagonally)

  • Steamed Jasmine Rice (to serve)

  • Marinade

  • 1½ tbsp Chinese or Shaoxin Rice Wine

  • 2 tbsp Light Soy Sauce

  • 1 tbsp Ginger (finely chopped)

  • 1 tsp Sesame Oil

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Poh's Chinese steamed fish

Method

  • Place the fish on a large plate and make three slits to the bone 3cm apart on both sides of the fish. Spoon over the marinade of rice wine, soy, ginger and sesame oil, massage gently over the entire fish. Clingfilm and marinate in the fridge for 10 minutes.

  • Balance the plate of fish on a metal trivet in a wok and steam, covered with a domed lid, for 5–8 minutes, or until the fish is cooked. To test if the fish is cooked, insert a small sharp knife into the thickest part of the flesh and part gently. If the flesh is translucent, it is cooked. Remove the plate from the wok and set aside.

  • Heat the peanut or vegetable oil in a hot wok until it smokes. Sprinkle the fish with pepper, shredded ginger, coriander and spring onions, then slowly pour the hot oil over the fish to crisp the skin and scald the aromatics. Serve with steamed jasmine rice.

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