Steamed Garoupa with Preserved Turnip 菜脯蒸石斑

A delicate whole garoupa is perfectly steamed with savory preserved turnip, fresh ginger, and scallions, resulting in a flavorful and tender fish that is a hallmark of Cantonese cuisine.

Nutrition (per serving)

Ingredients

• 600g-800g whole garoupa, scaled and gutted
• 50g preserved turnip, finely diced
• 5 slices ginger, julienned, plus 3 slices for steaming
• 3 stalks scallions, cut into 2-inch lengths, plus some for garnish
• 3 tbsp light soy sauce
• 1 tsp sesame oil
• 2 tbsp hot water
• 2 tbsp vegetable oil

Steps

1. Ensure the garoupa is thoroughly cleaned and patted dry. Make a few diagonal slits on both sides of the fish.
2. Place ginger and some scallion sections on the bottom of a heatproof dish. Place the fish on top.
3. Sprinkle the finely diced preserved turnip, julienned ginger, and remaining scallion sections over and inside the fish.
4. Prepare a steamer by bringing water to a rolling boil. Carefully place the dish with the fish into the steamer.
5. Steam the fish for 10-12 minutes, or until the flesh is opaque and flakes easily. Cooking time depends on the thickness of the fish.
6. While the fish is steaming, heat vegetable oil in a small saucepan until very hot.
7. In a separate small bowl, combine light soy sauce, sesame oil, and hot water. Mix well.
8. Once the fish is cooked, carefully remove it from the steamer. Discard the ginger and scallions from the bottom of the dish, and drain any excess liquid.
9. Pour the prepared soy sauce mixture evenly over the steamed fish.
10. Top the fish with fresh julienned ginger and remaining scallion sections.
11. Carefully pour the hot vegetable oil over the fresh ginger and scallions to sizzle them, releasing their aroma. Serve immediately with steamed rice.

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