Steamed Uhu — Chinese Style

The classic Chinese-Hawaiian preparation for whole reef fish. Steaming preserves the delicate texture of Uhu while the hot oil and ginger-soy sauce create an intensely aromatic finish. A staple in Hawaii's local food culture.

Ingredients

• 1 whole Uhu (2–3 lbs), scaled and cleaned
• 3 tbsp shoyu (soy sauce)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 3 inches fresh ginger, julienned
• 4 stalks green onion, cut into 2-inch pieces
• 3 tbsp vegetable oil (for hot oil finish)
• 1/4 cup fresh cilantro

Method

1. Score the fish 3 times on each side. Place on a heatproof plate that fits in your steamer.
2. Stuff the cavity and scores with half the ginger and green onion.
3. Steam over high heat for 10–12 minutes until fish flakes at the thickest part.
4. Mix shoyu, oyster sauce, sesame oil, and sugar. Pour over the steamed fish.
5. Top with remaining ginger, green onion, and cilantro.
6. Heat vegetable oil in a small pan until smoking. Pour directly over the fish — it will sizzle dramatically and bloom the aromatics.