Chinese cuisine

Easy

Steamed Fish with Lemon and Chopped Chili

We all know about lemon pepper seasoning but this one is way different. We’re cooking this black carp to tender perfection; the meat falls apart easily. After marinating, it will be steamed on a plate with a generous heaping pile of chopped chilies, garlic, and ginger. This way it lets the flavor really sink in and stay within the fish for maximum flavor.

Chef John Zhang

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Steamed Fish with Lemon and Chopped Chili

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 10 min

3 SERVING

Ingredients:

For the marinade
1⅓ lb. Black carp
1/4 tsp. Salt
3 stalks Green onions, cut into 1/2 inch pieces.
5 slices Ginger
1½ tbsp. Shaoxing wine
1/8 tsp. White pepper
half Lemon
3 count Pickled red chili
8 count Red Thai chili peppers
For chili sauce
2 tbsp. Ginger, minced
2 tbsp. Garlic, minced
2 tbsp. Green onion, chopped
1 tbsp. Sichuan pepper oil
1/2 tsp. Granulated sugar
1 tbsp. Oyster sauce
1½ tbsp. Shaoxing wine
1/4 tsp. Salt
1 tbsp. "Chef made supreme soy sauce see "chef john's supreme soy sauce" video"
1 tbsp. Green onion, chopped
2 tbsp. Hot cooking oil

Directions:

Step 1

Place the fish on a cutting board, slant the knife at about 30 degrees, make 2/3 depth cuts, 1-inch apart between cuts, don't cut through.

Step 2

Marinating: in a bowl, add salt, chopped green onion, ginger slices, Shaoxing wine, ground white pepper, and lemon onto the fish. Gently rub a little bit. Marinate for 15-20 minutes.

Step 3

In a small pan over high heat, add minced pickled chili pepper, minced ginger, minced garlic, minced green onion, and Sichuan peppercorn oil to the pan. Stir to mix well. Turn off the heat, continue to add sugar, oyster sauce, and Shaoxing wine. Then mix well.

Step 4

Pat dry the marinated fish with a paper towel. Place it on a plate. Spread the chili pepper mixture on top of the fish.

Step 5

In a large steamer over high heat, bring water to a boil. Place the plate inside the steamer. Steam for 12-15 minutes over high heat.

Step 6

Remove the plate from the steamer. Sprinkle finely chopped green onion on top of the fish. Drizzle a small amount of soy sauce on the side of the fish. Add several slices of lemon. Bring a couple of tablespoons of oil to about 350°F/180°C, pour the hot oil over the finely chopped green onion.