Chinese Imperial-style Steamed Red Snapper

Ingredients

In this adaptation of the Spanish dish "Besugo a la madrileña," we have transformed the flavors and techniques to align with Chinese imperial cuisine. The original dish typically features a tomato-based sauce and is cooked in the oven. However, in this Chinese-inspired version, we opt for steaming the red snapper to preserve its delicate flavors and textures. The seasonings and spices used are also tailored to Chinese cuisine, creating a unique and luxurious dining experience. We alse have the original recipe for Besugo a la madrileña, so you can check it out.

• 1 whole red snapper, scaled and gutted (about 1 kg / 2.2 lbs) 1 whole red snapper, scaled and gutted (about 1 kg / 2.2 lbs)
• 3 slices of ginger 3 slices of ginger
• 2 spring onions, cut into strips 2 spring onions, cut into strips
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red snapper under cold water and pat dry with paper towels.
2. 2.
   Make three diagonal cuts on each side of the fish.
3. 3.
   Place the ginger slices and spring onion strips inside the cuts and on top of the fish.
4. 4.
   In a small bowl, mix together the Shaoxing wine, light soy sauce, oyster sauce, sesame oil, sugar, and salt.
5. 5.
   Pour the sauce mixture evenly over the fish, making sure to coat both sides.
6. 6.
   Prepare a steamer and bring the water to a boil.
7. 7.
   Place the fish on a heatproof plate and carefully transfer it to the steamer.
8. 8.
   Steam the fish over high heat for about 12-15 minutes, or until the flesh is opaque and flakes easily with a fork.
9. 9.
   Once cooked, remove the plate from the steamer and garnish with fresh cilantro leaves.
10. 10.
    Serve the Chinese Imperial-style Steamed Red Snapper hot with steamed rice or noodles.

Treat your ingredients with care...

• Red Snapper — Choose a fresh and high-quality red snapper for the best results. Look for clear eyes, shiny skin, and a mild oceanic smell. If red snapper is not available, you can substitute it with other white-fleshed fish such as sea bass or grouper.

Tips & Tricks

• To enhance the flavors, marinate the fish in the sauce mixture for 30 minutes before steaming.
• Make sure the steamer is tightly covered to prevent steam from escaping.
• Garnish the dish with additional sliced spring onions and ginger for an extra touch of freshness.
• Serve the steamed fish with a side of soy sauce and chili oil for dipping.
• Leftovers can be refrigerated and enjoyed cold the next day as a refreshing fish salad.

Serving advice

Serve the Chinese Imperial-style Steamed Red Snapper as the centerpiece of a grand Chinese banquet or as a special dish for a celebratory meal. Accompany it with steamed rice or noodles to complete the meal.

Presentation advice

Present the steamed red snapper on a large platter, garnished with fresh cilantro leaves and surrounded by vibrant steamed vegetables. The vibrant red skin of the fish will create a stunning visual contrast against the green garnish.