Steamed Fish With Ginger And Scallions
Steamed Fish with Ginger and Scallions is a classic Cantonese dish that is light, flavorful, and healthy. The gentle steaming method preserves the delicate taste and texture of the fish, while the ginger and scallions add a fragrant and savory touch.
Ingredients
- 1 whole fish (such as sea bass or snapper), about 1.5 lbs, scaled and gutted
- 3-4 slices of ginger
- 3-4 stalks of scallions, cut into 2-inch lengths
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Clean the fish and pat dry with paper towels. Place the fish on a heatproof plate that fits inside your steamer.
- Place the ginger slices on top of the fish and tuck some inside the cavity. Scatter the scallions over and around the fish.
- In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Pour this mixture over the fish.
- Bring water to a boil in the steamer. Once boiling, place the plate with the fish into the steamer, cover, and steam for about 12-15 minutes, or until the fish is just cooked through.
- Carefully remove the plate from the steamer and pour off any accumulated liquid. Garnish with additional scallions 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
- Protein
- 25g
- Fat
- 8g
- Carbohydrates
- 5g
Supplies
Heatproof plate Steaming basket or rack
Tools
Steamer Small bowl Knife Cutting board
Serving suggestions
Serve the Steamed Fish with Ginger and Scallions with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Make sure to not overcook the fish to maintain its delicate texture. Adjust steaming time based on the thickness of the fish.
Cost
$15