Qing Zheng Yu (Steamed Fish with Scallion Oil)
I don't boil fish! The highest peak of "steamed fish" that explodes the aroma of green onions with hot oil
Description
Japanese simmered fish is boiled in soy and mirin. This supreme masterpiece of Cantonese cuisine takes a fresh whole fish and simply 'steams it plain with scallions and ginger'. Topped with julienned scallions, violently splashed with smoking-hot oil, and finished with a special sweet soy sauce.
Restaurants serving Qing Zheng Yu (Steamed Fish with Scallion Oil)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh whole white fish
- Scallions
- Ginger
- Peanut oil
- Steamed fish soy sauce(sweet soy)
- Coriander
Instructions
- [Authentic Recipe & Differences]
- (Prep) Flawlessly scale, gut, and bleed an absolutely fresh 'whole white fish (Grouper, Sea Bass)' (any remaining odor ruins the dish).
- Line a plate with scallion and ginger, place fish on top, and put ginger on the fish.
- Once the steamer is boiling violently, insert the fish. Steam on max heat for 8-
- mins until cooked perfectly to the bone.
- Remove from steamer. DISCARD all the 'fishy liquid' pooled at the bottom along with the steamed aromatics (the absolute pro rule).
- (Finish - You Lin) Top the fish with a massive mountain of freshly julienned scallions and cilantro.
- Heat peanut oil in a pan until smoking. Violently splash it directly over the scallions. The heat scorches the aromatics, driving the intense scent into the flesh.
- Finally, pour 'Zheng Yu Chi You' (a special sweet soy sauce reduced with rock sugar and fish sauce) around the edge of the plate.
Learn more Spice, substitutes, tips
Key spices
Explosive scorched scallion oil aroma、Sweet soy sauce
Substitutes at Japanese supermarkets
(Can substitute with Cod or Snapper fillets)
Pairing
Premium White Wine / Pu'er Tea
Trivia
[Trivia] 'Qing Zheng' is the technique of steaming plain without seasoning. In Cantonese cuisine, it is considered the 'ultimate pinnacle of fish preparation'. At top-tier banquets like weddings, it is always served towards the end as a highly prestigious main course.
Eating tips & etiquette
[Unique Eating] Pinch the fluffy, pure white fish meat with chopsticks and dunk it heavily into the 'sweet soy and scallion oil pool' at the bottom of the plate. The pure sweetness of the fish and the roasted scallion aroma play perfect harmony in your mouth.
Allergen
Seafood, Soybeans, Wheat (Soy sauce)