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Steamed whole fish with wood ears
Give the usual a rest and serve your fish differently with more texture and color. Chinese-style steamed whole fish with wood ears is so easy to make and is super tasty too.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
kilogram
whole fleshy fish
cleaned and gutted
1
tablespoon
salt
½
teaspoon
pepper
4
pieces
dried wood ears
soaked and trimmed
1
large bell pepper
1
tablespoon
soy sauce
2
tablespoon
fish sauce
1
tablespoon
sugar
4
cloves
garlic
peeled and chopped
1
teaspoon
sesame seed oil
Instructions
Rinse the fish well and pat dry with a kitchen towel. Score both sides.
Rub the fish with salt and pepper, including the cavity.
Start heating about three inches of water in the steamer.
Julienne the wood ears.
Core, deseed and julienne the bell pepper.
Lay the fish on a heat-proof dish (see notes after the recipe).
Scatter the julienned wood ears and bell pepper on top (yes, some will fall around the fish and that's fine).
Mix together the soy sauce, fish sauce, garlic and sugar. Pour over the fish.
Drop the plated fish in the steamer basket and steam over briskly boiling water for 20 to 25 minutes depending on the size of the fish.
Drizzle sesame oil over the fish and, optionally, garnish with torn mint leaves, before serving.