An incredible and mouth-appealing Chinese food with ginger and scallion wonderfully combined brilliantly with a whole fish, resulting in sweet and delicious low-carb (keto) meal.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Serving: 3-4
- Calories per serving: 140
- Protein: 13g
- Fat: 8.6g
- Carbohydrate: 2.2g
- ¼ cup of water
- 8-10 stalks of cilantro
- 2-3 stalks of scallions
- 1 lbs. of seabass
- 2 tablespoons + ¼ cup canola oil
- 2-3 tablespoons of fresh ginger smoothly cut into thin and long strips.
- 2 scallions finely trimmed/chopped into thin, long pieces with the green separated from the white.
- 8 roughly cut sprigs of fresh cilantro.
- ¼ teaspoon salt
- ¾ teaspoon sugar
- ¼ cup light soy sauce
- White pepper freshly grounded to taste
Method of Preparation
The first thing to do is prepare the whole fish. Start by getting rid of the scales. You don’t want to pick scales while eating lunch, trust me! You are going to hate it. Check the areas around the belly and head for scales and remove with a knife.
Get rid of the fins too with an important kitchen tool known as shears. You might not be able to cut it with a knife because they are very tough. Also, be careful and remove gently without damaging the fish.
Take a gander at the cavity, and you should see the spine. You may likewise observe a layer that you should pierce and cut, uncovering a blood line close to the bone. Run your finger or a spoon crosswise over it to clean it completely.
Check for gills and cut gently with the kitchen shears.
Clean and rinse properly. Shake properly to get rid of excess water in the fish. Then, it is steaming time!
Put the fish on a hot plate for steaming. Steam without adding any seasoning- no salt or wine for about 9-10 minutes and then remove from the heat. Use a table knife to check through if the fish has been thoroughly cooked. How do you know this? Your fish is properly steamed when it is opaque all through and also, the bone should be a little translucent and not properly cooked.
The liquid acquired from steaming the fish, pour off and put part of the ginger, green part of the scallion and cilantro on the fish.
Pick a saucepan and heat about 2 teaspoons of canola oil and the remaining part of the ginger until it starts to sizzle. Add water, salt, sugar, white pepper and soy sauce and then heat until it boils.
While boiling, pour the rest of oil and the white scallions and stir properly until the liquid starts to boil.
Spread the whole mixture/sauce evenly and decoratively over the fish and serve hot.