Steamed Live Flounder (清蒸游水盲鰽)
清蒸游水盲鰽, or Steamed Live Flounder, is a classic and elegant Chinese dish that highlights the natural flavors and delicate texture of the fish. In Chinese cuisine, steaming live or very fresh fish is a revered technique, believed to bring out the best taste and texture. Here's a recipe to create this culinary delight at home, ensuring the fish's freshness and delicate flavors are front and center.
Ingredients
- 1 whole live flounder cleaned and gutted (about 500g)
- 3-4 slices of ginger
- 2-3 stalks green onions sliced into long strips
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry
- A pinch of sugar
- Fresh cilantro leaves for garnish
- Additional ginger finely shredded, for garnish
Instructions
Prepare the Fish:
- Rinse the flounder thoroughly in cold water. Make sure it's properly cleaned and gutted.
- Pat the fish dry with paper towels.
Prepare Steamer:
- Fill a steamer or large pot with enough water for steaming and bring it to a boil.
Prepare the Fish for Steaming:
- Place the flounder on a heatproof plate that fits into your steamer.
- Place ginger slices and half of the green onion strips inside the cavity and on top of the fish.
- Drizzle Shaoxing wine over the fish.
Steam the Fish:
- Carefully place the plate in the steamer.
- Cover and steam the fish for about 8-10 minutes, or until the flesh is opaque and flakes easily with a fork. The exact time will depend on the size of the fish.
Prepare the Sauce:
- While the fish is steaming, mix soy sauce, sesame oil, and a pinch of sugar in a small bowl.
Finish the Dish:
- Once the fish is cooked, carefully remove the plate from the steamer.
- Discard the ginger slices and green onion used for steaming.
- Pour any accumulated steaming juices off the plate.
Garnish and Serve:
- Drizzle the prepared soy sauce mixture over the fish.
- Garnish with fresh cilantro leaves and finely shredded ginger.
- Top with the remaining fresh green onion strips.
Serve Immediately:
- Serve the steamed flounder hot, ideally with steamed rice and other side dishes.
