Amy in Hawaii's Note:
This recipe comes from local celebrity chef Sam Choy. This is a mild dish even for folks like me who don't even like fish.
My Private Note
Units: US | Metric
- 1Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
- 2Place cleaned fish on a heat proof dish that fits into your steamer.
- 3Rub fish inside and out with salt, garlic and a pinch of the ginger.
- 4Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
- 5place in steamer and steam for 8-10 minutes.
- 6In a small saucepan, heat peanut oil until it starts to sizzle.
- 7Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
- 8Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
- 9Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
- 10A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.
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Nutritional Facts for Chinese Steamed Whole Fish With Green Onion and Ginger
Serving Size: 1 (160 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 223.5
- Calories from Fat 106
- Total Fat 11.7 g
- Saturated Fat 2.0 g
- Cholesterol 42.0 mg
- Sodium 870.9 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.7 g
- Sugars 0.6 g
- Protein 24.7 g
The following items or measurements are not included: