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