Steamed Dace with Preserved Olives欖角蒸鯪魚
A delicate and flavorful steamed dace fish, topped with a savory mixture of preserved olives, ginger, and scallions, creating a harmonious blend of textures and tastes.
01Ingredients
- 1 whole dace fish (approx. 500-600g), scaled and gutted
- 50g preserved olives (欖角), chopped
- 3 slices ginger, julienned
- 2 sprigs scallions, thinly sliced, divided
- 2 tbsp light soy sauce
- 1 tbsp cooking oil
- 1 tsp Shaoxing wine
- Pinch of white pepper
Nutrition (per serving)285kcal
- Protein34.5g
- Carbs2.1g
- Fat15.2g
Fiber 0.3 gSodium 892 mg
02Steps
- Pat the dace fish dry with paper towels. Rub a pinch of salt and white pepper inside and outside the fish. Place ginger juliennes and sliced scallions (half portion) inside the fish cavity and on top.
- Mix the chopped preserved olives with the remaining ginger juliennes, the other half of the sliced scallions, Shaoxing wine, and light soy sauce. Stuff this mixture into the fish cavity and spread some on top.
- Arrange the dace fish on a heatproof plate. Bring water to a rolling boil in a steamer.
- Once the water is boiling, carefully place the plate with the fish into the steamer. Steam for 8-10 minutes, depending on the thickness of the fish, until cooked through.
- While the fish is steaming, heat cooking oil in a small pan until smoking hot.
- Once fish is cooked, carefully remove the plate from the steamer. Discard any excess water from the plate. Pour the remaining light soy sauce over the fish. Drizzle the hot oil over the scallions and ginger on top of the fish to sizzle.
- Serve immediately.
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