Chinese Baked Whole Fish
Steaming a whole fish is less intimidating than it seems. This simple recipe is sure to please and impress!
It only takes a few minutes to prepare, and then bakes with lots of fresh herbs and ginger.
Chinese Baked Whole Fish
Ingredients
- 2 lb. whole white fish, (such as sea bass, branzino, or flounder), cleaned, leaving head and tail intact
- 3 tsp. sesame oil, divided use
- ½ tsp. fine sea salt (or Himalayan salt)
- ½ cup chopped green onions, divided use
- ½ cup chopped fresh cilantro, divided use
- 2-inch fresh ginger root, peeled, cut into matchstick-sized pieces, divided use
- 3 Tbsp. reduced-sodium soy sauce
- 1 tsp. raw honey
- ¼ tsp. Chinese five-spice powder
Instructions
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Preheat oven to 400°F.
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Drizzle large baking dish with 1 tsp. oil; set aside.
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Rinse fish in cold water and pat dry with paper towels; season fish inside and out with salt.
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Transfer to prepared baking dish; sprinkle cavity and exterior of fish with half green onions, cilantro, and ginger.
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Bake for 35 to 45 minutes, or until flesh is opaque and flakes easily when tested with a fork.
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While fish is baking, combine soy sauce, honey, five-spice powder, remaining 2 tsp. oil, and the remaining half of green onions, remaining half of cilantro, and remaining half of ginger in a small bowl; mix well. Set aside.
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Pour soy sauce mixture over fish. Let fish rest for 5 minutes. Serve immediately.
Container Equivalents
1 ½ Red
½ tsp.
2B Mindset Plate It!
Makes a great protein side with lunch or dinner.
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