Steamed Rex Sole (蒸龍利魚)

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Rex Sole is one of the fish that we usually order if eating in a restaurant back home. It is absolutely delicious, the flesh is tender and mild, not fishy at all which is very important to me. I don’t like fish that smells and tastes fishy. Moreover it is inexpensive. I’ve got this fish in the Asian market for just $1.99 per lb, so cheap and so big.

The Rex Sole is kind of “flat fish” species like a flounder, both eyes are on the same side. The fish is indeed very weird looking but flesh is soft. Another wonderful thing about Rex Sole is the spine and bones are attached to the fish tightly. When you eat you can easily remove the whole spine from the fish. No loose bones at all. Y0u can easily prepare the fish, either pan fry till crispy, or simply just steam it.


1 1-11/2 lb Rex Sole (cleaned)
2 tbsp rice wine
Some salt for rubbing
2 stalks scallions (cut into 2 inch, finely strips)
2″ ginger (cut into finely strips)

For the sauce:

1 tbsp rice wine
1 tbsp soy sauce
few drips sesame oil
A bunch of ginger strips
A bunch of scallion strips
some cilantro (for garnish)

Cooking Method:

  1. Rinse the fish inside out, rub some salt all over the fish.
  2. Place some ginger strips and scallions on the platter with the fish, add some rice wine to the fish.
  3. Bring water to boil in the steamer, place the platter on top of the steamer. Cover and steam for 7 -9 minutes. .
  4. Check fish for doneness, check if eyes turns white, flesh turns white and can be pull easily from the bones.
  5. Remove the platter from steamer and pour off steaming liquid accumulated around the fish. Discard scallions.
  6. Mix the sauce of rice wine, soy sauce and sesame oil, pour over the fish. Top with new scallions and cilatro. Serve immediately.
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Category: Entrée (Seafood)

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