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Whole Steamed Fish

Featured in the April 2023 - Hookui newsletter.

Whole Steamed Fish

Ingredients:

Whole Steamed Fish

  • 6 to 8 pound whole fish (red snapper, goatfish or moi)
  • Salt and pepper to taste
  • 1/2 cup oyster sauce
  • 6-inch fresh ginger, thinly sliced
  • 1 cup onion, chopped
  • 1 cup tomato, chopped
  • 1 (16 oz.) package lup cheong, sliced
  • 1 tablespoon patis (fish sauce)
  • 1 cup green onion, chopped
  • 2 cups Chinese parsley, chopped
  • 1/4 cup minced garlic, optional
  • 1 cup peanut oil
  • 1 cup shoyu

Directions:

  1. Clean fish and pat dry.
  2. Cut diagonal slits on both sides of fish.
  3. Add salt and pepper to taste.
  4. Rub oyster sauce inside and outside of fish.
  5. Place ginger slivers in slits of fish.
  6. Cover fish evenly with onions, tomatoes and lup cheong and top evenly with patis.
  7. Place in a large heat-resistant dish and steam for 30 minutes.
  8. Remove from steamer, top steamed fish with green onions, parsley, and garlic.
  9. In a small saucepan, heat peanut oil until very hot, and carefully pour over fish, follow with shoyu and serve right away.

Makes 10 servings.

Approximate nutrient analysis per serving (based on red snapper, 10 servings and not including salt to taste):
500 calories, 24 g fat, 4.5 g saturated fat, 100 mg cholesterol, 2500 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g sugar, 56 g protein

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