Whole Fish with Soy Sauce is a deceptively simple but incredibly flavorful dish that’ll wow your guests. It brings together classic Asian flavors like soy sauce, ginger, and bamboo shoots to create a savory braising liquid that infuses every bite of tender, flaky fish with incredible depth of flavor.
About the Recipe
If you’re on the hunt for an elegant yet easy fish dish, this Whole Fish with Soy Sauce recipe is a must-try. Cooking the fish whole results in incredibly moist, succulent flesh that soaks up every bit of the savory ginger-soy braising liquid. Topped with bamboo shoots and scallions, it’s a beautiful presentation that’s surprisingly simple to make.
Why You’ll Love This Recipe
There’s so much to love about this Whole Fish with Soy Sauce. First, the flavors are out-of-this-world good – salty-sweet soy sauce mingles with pungent ginger and umami-packed fish stock for an absolute flavor bomb. Plus, cooking the fish whole locks in moisture for buttery-smooth, melt-in-your-mouth results. And the best part? It’s a super easy, fuss-free recipe perfect for busy weeknights.
Whole Fish with Soy Sauce
Cooking Tips
For best results, use a fresh whole fish – sea bass or perch both work beautifully here. Make sure to dry the fish thoroughly before seasoning to help the skin get deliciously crispy. And don’t forget to save that flavorful braising liquid for drizzling or dipping. It’s liquid gold.
Serving and Storing Suggestions
This recipe serves 2-4, depending on appetite. Plan for about 40 minutes of total prep and cooking time. Leftover fish and sauce will keep refrigerated for 3-4 days. To serve, just flake the hot or chilled fish into bowls and ladle over the fragrant sauce. Steamed rice is the perfect accompaniment.
Similar Recipes
- Steamed Whole Fish with Black Bean Sauce
- Cantonese Crispy Whole Fish
- Hunan Steamed Fish
Whole Fish with Soy Sauce
Ingredients
- 1 Fish, whole (sea bass or perch)
- 1/2 tsp Salt
- 1/4 cup Oil
- 2 Ginger (thinly sliced)
- 4 Scallions (cut into 2 inch diagonal slices including green ends)
- 1/2 can Bamboo Shoots (cut into shreds)
- 2 tbsp Dry Sherry
- 5 tbsp Soy Sauce
- 3/4 cup Fish Stock
Instructions
- Clean the fish by rinsing it in very cold water.
- Leaving the head and tail intact, remove the scales completely.
- Dry the fish well and make 3 diagonal slashes along each side of the fish.
- Rub the salt into the sides and cavity of the fish and keep aside.
- Heat the oil in a large skillet (large enough to hold the whole fish).
- Add the ginger and fry for a few seconds.
- Add the fish carefully into the oil.
- Lower heat to medium and brown both sides of the fish.
- Drain off the excess oil on absorbent paper.
- Add the scallions, bamboo shoots, sherry, along with the soy sauce and fish stock.
- Cover and cook gently for 4 to 5 minutes.
- Remove the cover and on high heat keep basting the fish with the liquid till about half a cup of liquid left behind.
- Serve hot on a heated platter.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Fresh is best for maximum flavor and texture, but you can surely use frozen fish in a pinch. Just be sure to fully thaw it before cooking and pat it very dry.
What kind of fish stock should I use?
For the richest flavor, look for a good quality fish or seafood stock. But you can easily use chicken or vegetable stock if that’s what you have on hand.
Can I cook the fish in portions instead of whole?
Surely. This soy sauce braising liquid is also delicious with fish fillets or steaks. Just reduce the cooking time as needed until the fish is opaque and flaky.
How do I get the sauce thickened at the end?
The trick is letting the braising liquid simmer uncovered for a few minutes until it reduces down to a thicker, glossy sauce that clings to the fish.
What can I serve with this Whole Fish dish?
It’s fantastic over steamed rice or rice noodles to soak up all that tasty sauce. Fresh steamed greens like bok choy or garlicky sauteed greens are a perfect pairing too.
