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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw fish to prevent cross-contamination.
Prepare 3 fish steaks in a plate, add 2 tbsp Shaoxing wine, and rub evenly on the fish surface to remove fishiness.
Watch out
Ensure Shaoxing wine covers all sides of the fish steaks
otherwise, fishy odors may remain
Slice 1 piece of ginger, spread the ginger slices beneath the fish steaks, and set aside to marinate for 10 minutes.
Watch out
Place ginger slices directly underneath the fish to prevent fish skin from sticking to the plate during steaming.
Shred another 1 piece of ginger into fine matchsticks, mince 4 cloves of garlic, and slice 2 scallions into thin strips. Soak the shredded scallions in a small bowl of cold water.
Watch out
Soak scallion strips in cold water
otherwise, they will not curl gracefully or stay crisp
Combine 3 tbsp light soy sauce and 3 tbsp water in a bowl, stir evenly with a spoon, and set aside.
Watch out
Keep a 1:1 ratio of soy sauce to water
otherwise, the sauce will be too salty and mask the fresh fish taste
Beware of hot steam when opening the lid. Use oven mitts to handle the hot plate.
Bring water to a boil in a steamer, place the plate of fish with ginger slices inside, cover with lid, and steam on high heat for 8 minutes until fish meat turns opaque and fully cooked.
local_fire_departmentHigh heat for 8 minutesWatch out
Place fish in only after water boils
starting with cold water will make the fish meat tough
Heat oil in a wok, add minced garlic, reduce heat to low and stir-fry continuously until golden brown and fragrant. Scoop out garlic, keeping residual oil in wok.
local_fire_departmentLow heatWatch out
Keep heat low throughout
otherwise, garlic burns very quickly and turns bitter
In the remaining oil in wok, add shredded ginger and stir-fry over low heat until golden brown and crispy, then scoop out and set aside.
local_fire_departmentLow heatWatch out
Scoop out ginger as soon as it turns light golden
otherwise, overcooking will make it dry and bitter
Take out the steamed fish, discard the liquid in the plate, and transfer fish steaks to a clean plate. Top sequentially with fried minced garlic, fried ginger shreds, and drained scallion strips.
Watch out
Be sure to discard liquid accumulated during steaming
otherwise, it imparts a strong fishy odor
Drizzle sizzling hot oil carefully to avoid oil splashes and burns.
Pour the prepared sauce into a hot wok, boil on high heat until bubbling, then drizzle hot sauce evenly over the fish steaks. Finally, drizzle 1 tbsp of sizzling hot oil to release aromatics.
local_fire_departmentHigh heatWatch out
Ensure oil is piping hot before drizzling
otherwise, it won't trigger aromatics properly
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