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1 Whole Snapper (approx. 3 lbs)

¼ c. soy sauce

1 Tbsp rice wine vinegar

1 Tbsp water

1 Bunch cilantro, roughly chopped, stems removed

¼ c. Scallions, thinly sliced on the bias

¼ cup Julienned ginger

Pickled carrot ribbons (optional)

Peanut oil

Fresh ginger

Fresh garlic

Special tools:
Carbon steel wok with lid

4 chopsticks

Wire mesh cooling rack

Metal sheet tray


Based on 10 ratings

Preparation Method

  1. Combine soy sauce, rice wine vinegar, and water
  2. Clean the fish. (Fish should be gutted and descaled by vendor.)
  3. Clean the cavity and remove any remaining debris.
  4. Season liberally with salt.
  5. Fill wok with 1 to 1 ½ inches of water.
  6. Place four chopsticks in the bottom of the wok to make a square.
  7. This will create an elevated cradle for the fish.
  8. Place fish on chopsticks.
  9. Bring water to boil in wok.
  10. Steam on high heat with the lid on, for 8-10 minutes.
  11. Do not open the lid.
  12. Heat peanut oil in saucepan, to hot but not smoking.
  13. Remove the steamed fish from the wok.
  14. Place on a wire mesh cooling rack with a metal sheet tray underneath.
  15. Dress with chopped fresh cilantro, julienned ginger, and scallions.
  16. Carefully ladle hot oil over cilantro and fish and then transfer to serving platter.
  17. Sprinkle with fresh spices, scallions, and picked carrot ribbons.
  18. Pour the soy sauce mixture over the fish to finish.