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Shunde Style Steamed Fish with Salt and Oil

groups2 servingsspeedMediumcountertopsPrep: 25 minsskilletCook: 10 minsscheduleTotal: 35 minsoutdoor_grillSteamed
Allergens:warningFishwarningPeanuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:19

Squeeze juice from 0.5 lemon into a deep container, add 2 cloves of crushed peeled garlic, 50g sugar, and 150g salt. Pour in 500ml of warm water (approx. 60°C) and stir with a spatula until completely dissolved. Set aside to cool completely.

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Watch out

The brine solution must cool down completely before soaking the fish, otherwise warm water will cook the raw fish flesh prematurely.

Ingredients:lemon (0.5 piece)Garlic (2 clove)sugar (50 g)Salt (150 g)Warm water (60°C) (500 ml)
Tools:spatulabaking pan
02
Preparation
00:01:30
warningStay safe

Be careful when slitting the membrane near the spine with shears; hold the fish firmly to avoid slipping.

Scrape scales off 1 grouper using a spoon handle. Cut open the black abdominal membrane with kitchen shears, and slit open the blood line along the spine. Use a clean toothbrush to scrub away all blood clots along the spine, rinse clean, wipe dry with paper towels, and rub the skin with 1 ginger slice to remove slime.

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Watch out

Blood clots along the spine are the main source of fishy odor

make sure to scrub them off completely with a toothbrush until the bone is clear

Ingredients:Red grouper (or fresh whole fish)ginger (1 slice)
Tools:kitchen shearsclean toothbrushspoon
03
Waiting Time
00:02:51

Submerge the cleaned fish into the completely cooled brine solution. Weight it down with a small bowl so it stays fully submerged. Soak for 10 minutes, remove the fish (do not rinse with water), and pat dry with paper towels.

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Watch out

Strictly control the soaking time to 10 minutes

over-soaking will dehydrate the fish flesh and render it too salty

Ingredients:Red grouper (or fresh whole fish)
Tools:bowltimer
04
Preparation
00:03:20

Slice along both sides of the backbone from inside the belly to open up the thick flesh, allowing the fish to lay flat. Use kitchen shears to snip the backbone into several segments so the fish rests completely flat.

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Watch out

If your knife isn't sharp enough, clip the rib bones with shears first. Flattening the fish ensures fast and even heat distribution during steaming.

Ingredients:Red grouper (or fresh whole fish)
Tools:kitchen shearschef's knife
05
Preparation
00:03:52

Scrape off the inner white pith from 1 soaked tangerine peel and slice into fine threads. In a small bowl, mix 1 tsp cornstarch with 2 tsp peanut oil to form a smooth paste. Thinly coat all exposed cut fish meat with this oil-cornstarch paste.

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Watch out

Be sure to apply the starch-oil paste to all exposed fish meat to seal in juices and keep the meat moist during steaming.

Ingredients:dried tangerine peel (1 piece)cornstarch (1 tsp)Peanut oil
Tools:small dish
06
Preparation
00:04:31

Place two pairs of wooden chopsticks parallelly on a steaming plate. Rest the flattened fish face down on the chopsticks so it is elevated off the plate. Scatter the thin tangerine peel shreds evenly over the fish skin.

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Watch out

Elevating the fish with chopsticks allows steam to circulate underneath evenly and prevents the bottom from soaking in condensation.

Ingredients:Red grouper (or fresh whole fish) (1 piece)
Tools:steaming platechopsticks
07
Active Cooking
00:04:47
warningStay safe

Wear oven mitts and use plate tongs when opening the lid and removing the plate to prevent burns from hot steam.

Bring the steamer water to a rapid boil. Carefully place the plate with fish into the steamer using plate tongs. Cover and steam on maximum heat for exactly 5 minutes. Immediately turn off the heat and safely remove the plate using oven mitts and tongs.

local_fire_departmentHigh heat steam, approx 5 minutes
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Watch out

Because the fish is flattened and cooks fast, strictly limit steaming to 5 minutes

steaming longer will make the meat tough

Tools:steamer potoven mittsplate tongs
08
Active Cooking
00:05:10

Pour 2 tbsp peanut oil into a small saucepan and heat over low flame to about 100°C (warm, not smoking hot). Spoon the warm oil evenly over the steamed fish skin and tangerine peel, then serve immediately.

local_fire_departmentLow heat to 100°C
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Watch out

Oil temperature should not be too high

it shouldn't sizzle loudly when drizzled. Overheated oil will burn the fish skin

Ingredients:Peanut oil (2 tbsp)
Tools:saucepanladle

groceryAll Ingredients

Red grouper (or fresh whole fish)1 piece
Warm water (60°C)500 ml
lemon0.5 piece
Garlic2 clove
sugar50 g
Salt150 g
ginger1 slice
dried tangerine peel1 piece
cornstarch1 tsp
Peanut oil4 tbsp

blenderAll Tools Needed

spatulabaking pankitchen shearsclean toothbrushspoonbowltimerchef's knifesmall dishsteaming platechopstickssteamer potoven mittsplate tongssaucepanladle