Ginger Scallion Steamed Fish
This ginger scallion steamed fish proves that the best recipes don't need to be complicated or time-consuming. With just a handful of core ingredients and pantry staples, you can make a restaurant-quality dish at home! This delicate, flaky fish is fragrant with ginger and scallions and is drizzled with a salty, savory, and slightly sweet soy sauce. It pairs perfectly with a warm bowl of fluffy jasmine rice, to make the most comforting and easiest weeknight dinner!
Servings: 2
Calories: 289kcal
Equipment
- Steamer
Ingredients
- 8 oz rockfish
- 2.5 oz fresh ginger julienned
- 5 scallions
- ½ teaspoon Shaoxing wine
- 3 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoon neutral oil
- Water for steaming
Instructions
- Cut scallions into 2-inch pieces. Separate the greens and the whites and julienne. Add the scallion greens to a bowl of cold water so they begin to curl and get springy.
- To a heat-safe dish, spread ⅔ of the julienned scallion whites and ginger.
- Pat the rockfish dry with paper towels. Slice it into smaller portions as needed to fit the heat-safe dish. Place the rockfish on the bed of scallion whites and ginger. Sprinkle the remaining scallion whites and ginger on top.
- Prepare your steamer and fill the bottom with 2 inches of water. Bring it to a boil.
- Carefully lower the heat-safe dish into the steamer and cover. Steam for 10-12 minutes or until the fish is opaque and flakes easily with a fork.
- Turn off the steamer and remove the dish. Carefully drain the dish of any steaming liquid.
- In a bowl, mix together Shaoxing wine, soy sauce, and sugar until sugar dissolves. Pour it over the steamed fish.
- Drain the scallion greens and garnish the steamed fish with it. Heat neutral oil until it's shimmering and just starting to smoke and pour it over the scallion greens. Enjoy immediately with a bowl of fluffy jasmine rice.
Video
Notes
- Don't salt the fish prior to steaming! Salt draws out moisture which will result in a firm and dry fish! The saltiness will come from the soy marinade we pour on it after.
- Avoid overcooking the fish as this will also cause it to become dry.
Nutrition
Calories: 289kcal | Carbohydrates: 12g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 1602mg | Potassium: 725mg | Fiber: 2g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg
