Ginger Scallion Steamed Fish
Ginger Scallion Steamed Fish
Ingredients
For the Steamed Fish
- 1 1/2 pounds whole fish, such as snapper or branzino, scaled, gutted, and scored 2-3 times on each side
- 2 inches fresh ginger, thinly sliced
- 4 scallions, cut into 3-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons water
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
For the Garnish and Finishing
- 1/4 cup fresh ginger, julienned
- 1/2 cup scallions, julienned
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons neutral oil, such as grapeseed or canola
Instructions
- 1
Pat the whole fish dry with paper towels. Season both sides and inside the cavity with kosher salt and white pepper. Place half of the sliced ginger and 3-inch scallion pieces inside the fish cavity and the other half on top of the fish.
⏱️ 5 min
- 2
Prepare your steaming setup: Fill a large pot or wok with about 2 inches of water. Place a steaming rack or basket inside, ensuring the water level is below the rack. Bring the water to a rolling boil over high heat.
⏱️ 3 min
- 3
Carefully place the seasoned fish on a heatproof plate that fits inside your steamer. Once the water is boiling, place the plate with the fish onto the steaming rack. Cover tightly with a lid and steam for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. Steaming time will vary based on the thickness of the fish.
⏱️ 10 min
- 4
While the fish is steaming, prepare the sauce: In a small bowl, whisk together the light soy sauce, water, granulated sugar, and sesame oil until the sugar is dissolved. Set aside.
⏱️ 2 min
- 5
Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallions from the fish and the plate. Transfer the fish to a clean serving platter, being careful not to break it.
⏱️ 2 min
- 6
Evenly scatter the fresh julienned ginger, julienned scallions, and chopped cilantro over the steamed fish.
⏱️ 1 min
- 7
Heat the neutral oil in a small saucepan over high heat until it just begins to smoke (about 350-375°F). Carefully and slowly pour the hot oil over the fresh aromatics on the fish. You should hear a sizzling sound as the oil hits the ginger and scallions, releasing their fragrance.
⏱️ 2 min•🌡️ 375
- 8
Pour the prepared sauce evenly over the fish and hot oil. Serve immediately with steamed rice and your favorite side dishes.
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Steamed Fish
Ingredients
For the Steamed Fish
- 1 1/2 pounds whole fish, such as snapper or branzino, scaled, gutted, and scored 2-3 times on each side
- 2 inches fresh ginger, thinly sliced
- 4 scallions, cut into 3-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons water
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
For the Garnish and Finishing
- 1/4 cup fresh ginger, julienned
- 1/2 cup scallions, julienned
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons neutral oil, such as grapeseed or canola
Instructions
- 1
Pat the whole fish dry with paper towels. Season both sides and inside the cavity with kosher salt and white pepper. Place half of the sliced ginger and 3-inch scallion pieces inside the fish cavity and the other half on top of the fish.
⏱️ 5 min - 2
Prepare your steaming setup: Fill a large pot or wok with about 2 inches of water. Place a steaming rack or basket inside, ensuring the water level is below the rack. Bring the water to a rolling boil over high heat.
⏱️ 3 min - 3
Carefully place the seasoned fish on a heatproof plate that fits inside your steamer. Once the water is boiling, place the plate with the fish onto the steaming rack. Cover tightly with a lid and steam for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. Steaming time will vary based on the thickness of the fish.
⏱️ 10 min - 4
While the fish is steaming, prepare the sauce: In a small bowl, whisk together the light soy sauce, water, granulated sugar, and sesame oil until the sugar is dissolved. Set aside.
⏱️ 2 min - 5
Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallions from the fish and the plate. Transfer the fish to a clean serving platter, being careful not to break it.
⏱️ 2 min - 6
Evenly scatter the fresh julienned ginger, julienned scallions, and chopped cilantro over the steamed fish.
⏱️ 1 min - 7
Heat the neutral oil in a small saucepan over high heat until it just begins to smoke (about 350-375°F). Carefully and slowly pour the hot oil over the fresh aromatics on the fish. You should hear a sizzling sound as the oil hits the ginger and scallions, releasing their fragrance.
⏱️ 2 min•🌡️ 375 - 8
Pour the prepared sauce evenly over the fish and hot oil. Serve immediately with steamed rice and your favorite side dishes.