Steamed Ginger Scallion Fish
Steamed Ginger Scallion Fish
Ingredients
For the Fish
- 1 1/2 pounds fish fillets, such as cod, snapper, or tilapia
- 2 tablespoons ginger, julienned
- 1/4 cup scallions, sliced into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
For the Sauce
- 1/4 cup soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons water
For Garnish and Finishing
- 1/4 cup scallions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons peanut oil, or other neutral oil
Instructions
- 1
Pat the fish fillets dry with paper towels. Season both sides of the fish with kosher salt and white pepper.
⏱️ 2 min
- 2
Arrange half of the julienned ginger and 2-inch scallion pieces on a heatproof plate that will fit inside your steamer. Place the seasoned fish fillets on top of the ginger and scallions. Top the fish with the remaining julienned ginger and 2-inch scallion pieces.
⏱️ 5 min
- 3
Prepare your steamer. Bring about 2 inches of water to a rolling boil in a wok or large pot fitted with a steamer rack. Carefully place the plate with the fish into the steamer.
⏱️ 3 min
- 4
Cover the steamer tightly and steam the fish for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
⏱️ 10 min
- 5
While the fish is steaming, prepare the sauce. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and water until the sugar is dissolved.
⏱️ 3 min
- 6
Once the fish is cooked, carefully remove the plate from the steamer. Discard any accumulated liquid from the plate.
⏱️ 1 min
- 7
Pour the prepared sauce evenly over the steamed fish. Sprinkle with the thinly sliced scallions and chopped fresh cilantro.
⏱️ 2 min
- 8
In a small saucepan, heat the peanut oil over high heat until it just begins to smoke (about 375-400°F). Carefully pour the hot oil over the scallions and cilantro on the fish. This will sizzle and release their aroma.
⏱️ 4 min•🌡️ 385
- 9
Serve immediately with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Steamed Ginger Scallion Fish
For the Fish
- 1 1/2 pounds fish fillets, such as cod, snapper, or tilapia
- 2 tablespoons ginger, julienned
- 1/4 cup scallions, sliced into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
For the Sauce
- 1/4 cup soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons water
For Garnish and Finishing
- 1/4 cup scallions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons peanut oil, or other neutral oil
Instructions
- 1
Pat the fish fillets dry with paper towels. Season both sides of the fish with kosher salt and white pepper.
⏱️ 2 min - 2
Arrange half of the julienned ginger and 2-inch scallion pieces on a heatproof plate that will fit inside your steamer. Place the seasoned fish fillets on top of the ginger and scallions. Top the fish with the remaining julienned ginger and 2-inch scallion pieces.
⏱️ 5 min - 3
Prepare your steamer. Bring about 2 inches of water to a rolling boil in a wok or large pot fitted with a steamer rack. Carefully place the plate with the fish into the steamer.
⏱️ 3 min - 4
Cover the steamer tightly and steam the fish for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
⏱️ 10 min - 5
While the fish is steaming, prepare the sauce. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and water until the sugar is dissolved.
⏱️ 3 min - 6
Once the fish is cooked, carefully remove the plate from the steamer. Discard any accumulated liquid from the plate.
⏱️ 1 min - 7
Pour the prepared sauce evenly over the steamed fish. Sprinkle with the thinly sliced scallions and chopped fresh cilantro.
⏱️ 2 min - 8
In a small saucepan, heat the peanut oil over high heat until it just begins to smoke (about 375-400°F). Carefully pour the hot oil over the scallions and cilantro on the fish. This will sizzle and release their aroma.
⏱️ 4 min•🌡️ 385 - 9
Serve immediately with steamed rice.