Ginger-Scallion Steamed Fish is a classic Chinese dish that’s both flavorful and healthy. Here’s a simple recipe to make it:
Ingredients:
1 whole fish (such as tilapia, sea bass, or trout), cleaned and scaled
3-4 spring onions (scallions), thinly sliced
2-inch piece of ginger, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt, to taste
White pepper, to taste
Fresh cilantro leaves (optional), for garnish
Instructions:
Prepare the Fish:
Rinse the fish thoroughly under cold water, inside and out, and pat dry with paper towels. Score the fish on both sides diagonally with shallow cuts, about 1 inch apart. This helps the flavors penetrate.
Prepare the Steamer:
If you have a steamer, fill the bottom of the steamer with water, making sure it doesn’t touch the steaming rack. Bring the water to a boil. If you don’t have a steamer, you can improvise one using a large pot with a lid and a steaming rack or a heatproof plate.
Season the Fish:
Season the fish with salt and white pepper, both inside and out.
Prepare the Sauce:
In a small bowl, mix together the soy sauce, sesame oil, and vegetable oil.
Add Ginger and Scallions:
Place half of the ginger and half of the scallions inside the cavity of the fish. Sprinkle the remaining ginger and scallions over the top of the fish.
Steam the Fish:
Once the water in the steamer is boiling, carefully place the fish on the steaming rack or plate inside the steamer. Cover the steamer with a lid and steam the fish for about 10-12 minutes per inch of thickness, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook.
Serve:
Carefully remove the steamed fish from the steamer and transfer it to a serving platter.
Drizzle the prepared sauce over the fish.
Garnish with fresh cilantro leaves if desired.
Serve hot with steamed rice and your favorite vegetables.
Enjoy your delicious Ginger-Scallion Steamed Fish!
- 1 whole fish (such as tilapia, sea bass, or trout), cleaned and scaled
- 3-4 spring onions (scallions), thinly sliced
- 2-inch piece of ginger, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt, to taste
- White pepper, to taste
- Fresh cilantro leaves (optional), for garnish
Instructions:
- Prepare the Fish:
- Rinse the fish thoroughly under cold water, inside and out, and pat dry with paper towels. Score the fish on both sides diagonally with shallow cuts, about 1 inch apart. This helps the flavors penetrate.
- Prepare the Steamer:
- If you have a steamer, fill the bottom of the steamer with water, making sure it doesn’t touch the steaming rack. Bring the water to a boil. If you don’t have a steamer, you can improvise one using a large pot with a lid and a steaming rack or a heatproof plate.
- Season the Fish:
- Season the fish with salt and white pepper, both inside and out.
- Prepare the Sauce:
- In a small bowl, mix together the soy sauce, sesame oil, and vegetable oil.
- Add Ginger and Scallions:
- Place half of the ginger and half of the scallions inside the cavity of the fish. Sprinkle the remaining ginger and scallions over the top of the fish.
- Steam the Fish:
- Once the water in the steamer is boiling, carefully place the fish on the steaming rack or plate inside the steamer. Cover the steamer with a lid and steam the fish for about 10-12 minutes per inch of thickness, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook.
- Serve:
- Carefully remove the steamed fish from the steamer and transfer it to a serving platter.
- Drizzle the prepared sauce over the fish.
- Garnish with fresh cilantro leaves if desired.
- Serve hot with steamed rice and your favorite vegetables.
Enjoy your delicious Ginger-Scallion Steamed Fish!