Chinese · Dinner
Grilled Whole Fish
Whole white fish is scored and marinated in ginger, scallion and Shaoxing wine, then grilled over direct heat until the skin blisters and flesh flakes cleanly from the bone. Finished with a warm soy-ginger oil and scattered scallion, it is naturally dairy-free and served as a single main.
$7
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
298Calories
36.2gProtein
12.4gFat
6.8gCarbs
3.1gSugar
0.9gFiber
1580mgSodium
88mgChol
1.9gSat Fat
620mgPotassium
45mgCalcium
1.6mgIron
2.1mcgVitamin B12
6.5mgVitamin C
Goes well with
Sauvignon Blanc
local
Jasmine Tea
international
gluten-free-adaptable
protein-rich
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Pat the fish dry, score both sides diagonally 2–3 times down to the bone, rub inside and out with salt.
2
Marinate
Rub fish with shaoxing wine and half a teaspoon soy sauce; tuck sliced ginger and scallion into cavity and slashes; chill 20 minutes.
3
Grill
Brush grill grate and fish with vegetable oil. Lay fish on medium-high heat and cook 6–7 minutes per side until skin blisters and flesh flakes cleanly from bone.
4
Finish
Warm sesame oil over medium heat 30 seconds, add minced ginger and cook 20 seconds, stir in remaining soy sauce, sugar and white pepper, remove from heat.
5
Plate
Transfer fish to plate, pour warm sauce over it, scatter remaining scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish, gutted and scaled
- 2 tbsp2 tbsp shaoxing wine
- 3 tsp3 tsp soy sauce
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp ginger-fresh
- 44 scallions
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sugar-white
- 1/4 tsp1/4 tsp white-pepper
