Chinese Steamed Fish (清蒸鱼)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole steamed sea bass topped with ginger, scallions, and Sichuan peppercorn, finished with soy sauce. Elegant, auspicious for celebrations, and cooked simply to highlight the fish's delicate flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small (about 1.1 lb / 500 g) head-on sea bass
- 1 1/2 pieces (thumb-sized) ginger (, 1 thumb sliced, 1/2 thumb julienned)
- 3 green onions (, sliced into 2.5” (6 cm) long pieces)
- 2 tablespoons Shaoxing wine
- 1 1/2 tablespoons peanut oil ((or vegetable oil))
- 2 dried Chinese chili peppers
- 1/8 teaspoon ground Sichuan peppercorn ((Optional but highly recommended))
- 2 tablespoons seasoned soy sauce for seafood
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1116mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 708mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.