Steamed Rockfish with Scallion Garnish: An Impressive Chinese-Style Dish for Entertaining
How to Make Authentic Chinese-Style Steamed Rockfish
Recreate a unique steamed rockfish recipe popularized by Sung Si-kyung on television! This dish involves steaming fresh rockfish, topping it generously with julienned scallions, pouring over a simmering soy sauce mixture, and finishing with a dramatic sizzle of hot oil. It’s perfect for dinner parties, adding a professional flair and a captivating auditory experience. The fragrant scallions and the delicate fish, when dipped in the savory sauce, create a truly sophisticated and delicious meal. You can even enjoy two layers of scallion flavor by steaming some with the fish and adding fresh ones at the end.
Main Ingredients- 1 whole Rockfish (approx. 500g), fresh
- 2 stalks of Scallions
- 1 inch Ginger, finely julienned (about 1 Tbsp)
- A small amount of Bell Pepper or Red Chili, thinly sliced (optional, for color)
For Steaming the Fish- 1 Liter Water
- 1/2 cup (100ml) Cooking Wine (like Mirin or Sake)
Savory Soy Sauce Dressing- 4 Tbsp Soy Sauce (60ml)
- 3 Tbsp Mirin (45ml)
- 1 Tbsp Sugar (15g)
- 1/2 cup (100ml) Water
- 1 Tbsp Minced Garlic (15g)
- 1/3 Tbsp Grated Ginger (5g)
- 1 Liter Water
- 1/2 cup (100ml) Cooking Wine (like Mirin or Sake)
Savory Soy Sauce Dressing- 4 Tbsp Soy Sauce (60ml)
- 3 Tbsp Mirin (45ml)
- 1 Tbsp Sugar (15g)
- 1/2 cup (100ml) Water
- 1 Tbsp Minced Garlic (15g)
- 1/3 Tbsp Grated Ginger (5g)
Cooking Instructions
Step 1
Begin by preparing the julienned scallions, which add significant flavor and aroma. Use both the white and green parts of the scallions, slicing them thinly into fine strands. If you’re using bell pepper or red chili, julienne them finely as well to add a touch of color. It’s best to prepare more scallions than you think you’ll need, as you’ll be using some steamed and some fresh.
Step 2
Prepare the steamer: In a pot, combine 1 liter of water and 1/2 cup of cooking wine. Bring to a boil over high heat. Once the water is boiling, generously line the steamer basket with a layer of the julienned scallions. Make 2-3 shallow cuts on both sides of the rockfish and insert the julienned ginger into these slits. The ginger will help eliminate any fishy odor and infuse the fish with a pleasant aroma. Place the scored rockfish on top of the scallions in the steamer. Lightly drizzle a bit more cooking wine over the fish. Cover the steamer and place it over the boiling water. Steam for approximately 15 to 20 minutes, depending on the size of the fish. To check for doneness, insert a chopstick into the thickest part of the fish; if no pink liquid comes out, it’s ready.
Step 3
Transfer the steamed fish: Carefully remove the steamed rockfish and the steamed scallions from the steamer and arrange them on a serving plate. Handle the fish gently to prevent it from breaking apart. Placing the steamed scallions underneath the fish on the plate can add an extra layer of flavor.
Step 4
Make the soy sauce dressing: In a small saucepan, combine 4 Tbsp soy sauce, 3 Tbsp mirin, 1 Tbsp sugar, 1/2 cup water, 1 Tbsp minced garlic, and 1/3 Tbsp grated ginger. Whisk everything together. Bring the mixture to a gentle boil over medium heat. Once it starts to bubble, reduce the heat to low and simmer for another 1-2 minutes, allowing the flavors to meld together.
Step 5
Pour the sauce: Generously top the steamed rockfish with the fresh julienned scallions, creating a fluffy mound. Then, pour the warm soy sauce dressing evenly over the fish and scallions, allowing it to soak in.
Step 6
The Sizzling Oil Finish (Performance): Just before serving, heat about 3-4 Tbsp of cooking oil in a small pan until it’s very hot and just beginning to smoke (Caution: Be careful, as hot oil can splatter!). Dramatically pour this sizzling hot oil over the rockfish and scallions that have been dressed with the soy sauce. This creates an exciting ‘sizzle’ sound and adds a wonderful aromatic finish.
Step 7
Enjoy your creation: Once the sizzling sound subsides, gently flake the rockfish meat. Serve it with the sauce-coated scallions on the side. The combination of the tender steamed fish, the flavorful sauce, and the contrasting textures of the steamed and fresh scallions creates a remarkably delicious and elegant dish. This impressive presentation and delightful taste are sure to impress your guests.
