Steamed Fish with Ginger and Scallions
Steamed Fish with Ginger and Scallions
Ingredients
For the Steamed Fish
- 1 whole snapper or branzino, about 1 1/2 pounds, cleaned, scaled, and scored
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 inch piece ginger, half sliced into thin rounds, half julienned
- 4 scallions, 2 cut into 2-inch sections, 2 julienned
For the Sauce
- 3 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1 tablespoon water
For Finishing
- 3 tablespoons neutral oil, such as vegetable or canola
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the fish: Pat the whole fish dry with paper towels. Season both sides and the cavity lightly with kosher salt and white pepper. Insert the ginger slices and 2-inch scallion sections into the cavity and place some on top of the fish. Place the fish on a heatproof plate that fits inside your steamer.
⏱️ 10 min
- 2
Steam the fish: Fill a large pot or wok with about 2 inches of water and bring it to a rolling boil. Carefully place the plate with the fish onto a steamer rack inside the pot, ensuring the water does not touch the plate. Cover tightly and steam for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary based on the thickness of the fish.
⏱️ 12 min
- 3
Prepare the sauce: While the fish is steaming, combine the light soy sauce, toasted sesame oil, granulated sugar, and water in a small bowl. Stir until the sugar is dissolved.
⏱️ 3 min
- 4
Garnish the fish: Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger slices and scallion sections from the fish. Arrange the fresh julienned ginger and julienned scallions evenly over the top of the steamed fish, then sprinkle with chopped fresh cilantro.
⏱️ 3 min
- 5
Heat the oil: Heat the neutral oil in a small saucepan over high heat until it just begins to smoke. This usually takes about 1 to 2 minutes.
⏱️ 2 min
- 6
Finish and serve: Carefully pour the hot, smoking oil directly over the fresh ginger, scallions, and cilantro on the fish. You should hear a sizzling sound. Immediately pour the prepared sauce evenly over the entire fish. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Fish with Ginger and Scallions
Ingredients
For the Steamed Fish
- 1 whole snapper or branzino, about 1 1/2 pounds, cleaned, scaled, and scored
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 inch piece ginger, half sliced into thin rounds, half julienned
- 4 scallions, 2 cut into 2-inch sections, 2 julienned
For the Sauce
- 3 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1 tablespoon water
For Finishing
- 3 tablespoons neutral oil, such as vegetable or canola
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the fish: Pat the whole fish dry with paper towels. Season both sides and the cavity lightly with kosher salt and white pepper. Insert the ginger slices and 2-inch scallion sections into the cavity and place some on top of the fish. Place the fish on a heatproof plate that fits inside your steamer.
⏱️ 10 min - 2
Steam the fish: Fill a large pot or wok with about 2 inches of water and bring it to a rolling boil. Carefully place the plate with the fish onto a steamer rack inside the pot, ensuring the water does not touch the plate. Cover tightly and steam for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary based on the thickness of the fish.
⏱️ 12 min - 3
Prepare the sauce: While the fish is steaming, combine the light soy sauce, toasted sesame oil, granulated sugar, and water in a small bowl. Stir until the sugar is dissolved.
⏱️ 3 min - 4
Garnish the fish: Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger slices and scallion sections from the fish. Arrange the fresh julienned ginger and julienned scallions evenly over the top of the steamed fish, then sprinkle with chopped fresh cilantro.
⏱️ 3 min - 5
Heat the oil: Heat the neutral oil in a small saucepan over high heat until it just begins to smoke. This usually takes about 1 to 2 minutes.
⏱️ 2 min - 6
Finish and serve: Carefully pour the hot, smoking oil directly over the fresh ginger, scallions, and cilantro on the fish. You should hear a sizzling sound. Immediately pour the prepared sauce evenly over the entire fish. Serve hot.
⏱️ 1 min