Jing Jiang Yu (steamed Fish With Ginger And Scallions)

Jing Jiang Yu, also known as Steamed Fish with Ginger and Scallions, is a classic dish in Putian (Henghwa) Cuisine. This dish features fresh fish steamed to perfection and topped with a flavorful ginger and scallion sauce.

Jing Jiang Yu (steamed Fish With Ginger And Scallions)

Ingredients

  • 1 whole fresh fish, cleaned and scaled
  • 3 tablespoons ginger, julienned
  • 3 tablespoons scallions, finely chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • Salt to taste

Instructions

  1. Place the fish on a heatproof plate that fits inside a steamer.
  2. Spread half of the ginger on top of the fish and inside the cavity.
  3. Steam the fish for about 10-12 minutes, or until cooked through.
  4. While the fish is steaming, heat the vegetable oil in a small saucepan over medium heat.
  5. Add the remaining ginger and cook until fragrant.
  6. Turn off the heat and stir in the scallions, soy sauce, cooking wine, sesame oil, sugar, and salt.
  7. Pour the sauce over the steamed fish and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
10g
Carbohydrates
3g

Supplies

Heatproof plate Steamer Small saucepan

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Jing Jiang Yu with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Make sure to use a fresh and high-quality fish for the best flavor and texture in this dish.

Cost

$15