Whole Steamed Red Snapper with Bean Sprouts
Make this Tonight - "Dinner with My Chinese Grandma"
- 1 ½ pound whole red snapper, cleaned, scaled and gutted
- 1 ounce (28g) bean sprouts
- 1 tablespoon ginger, thinly sliced
- 2 green onions, thinly sliced
- 1 red fresno chili, deseeded and thinly sliced
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon Doubanjiang paste
- 1 teaspoon sesame oil
- 4 tablespoons aged soy sauce (Wan Ja Shan brand), heated
- 4 tablespoons cooking oil, heated
- Salt and pepper, to taste
- Fill the bottom of the steamer with water and start boiling the water.
- Score the fish 3 times on each side for even cooking.
- Rub the inside and the outside of snapper with salt and pepper set aside.
- In a small mixing bowl, toss the bean sprouts with Doubanjiang, Shaoxing cooking wine, 1 pinch of sliced green onion, and sesame oil and season with salt.
- Stuff the snapper with the seasoned bean sprouts.
- Place a few slices of ginger on the flesh of the fish.
- Steam the stuffed whole snapper over high heat in the steamer for 8 minutes.
- Toss the sliced Fresno chili pepper and the rest of the green onion together.
- Heat up the soy sauce in a small saucepan, bring it to a simmer, and turn off the heat.
- This cooked soy sauce is part of the sauce for steamed fish. When the fish is finished steaming, take it out of the steamer.
- Drizzle the soy sauce all over the fish and place an even layer of green onion and Fresno chili on the steamed fish.
- In a small sauté pan, heat up the cooking oil until smoking hot and then pour the hot oil over the green onion on the fish. You can smell the caramelized soy sauce and onion aroma.