Ginger Scallion Steamed Fish
Directions
- 1Cut scallions into about 2.5 to 3 inch pieces.
- 2Save some of the white parts of the scallions to stuff into the cavity of the fish.
- 3Thinly slice the rest of the scallions.
- 4Add the thinly sliced scallions into some ice water to curl them up, then leave them for a few minutes and strain.
- 5Peel your ginger.
- 6Thinly slice the ginger into strips.
- 7Lay the ginger slices flat and thinly cut them into strips.
- 8Pat the drained scallions dry.
- 9Make some slits on the fish to open it up and cook evenly.
- 10Stuff the cavity of the fish with a few pieces of garlic, scallions, and some leftover pieces of ginger.
- 11Place the whole fish back on the plate.
- 12Place a steamer rack inside a wok with boiling water.
- 13Carefully place the whole fish on the rack.
- 14Cover the fish with a lid and let it steam to cook through for 8 to 15 minutes depending on the size of the fish.
- 15While the fish is steaming, make the sauce by adding soy sauce, Shaoxing wine, sugar, and black pepper to a pot.
- 16Make sure everything is dissolved and then bring it to a simmer.
- 17Uncover the fish.
- 18Carefully lift the fish out and pour out the extra broth.
- 19Place a layer of ginger right over the fish and also the scallions.
- 20Pour the sauce over the fish.
- 21Lastly, pour some hot oil over the fish.
Ingredients
- 1.5 lb Striped bass or sea bream
- 2 lb Striped bass or sea bream
- 4 stalks Scallions (green onions)
- 3 inch knob Ginger
- 0.5 cup Ginger
- 3 cloves Garlic
- 3 tbsp Soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp Sugar
- 0.25 tsp Black pepper
- 3 tbsp Avocado oil or any neutral oil of choice
Equipment
Steamer rackWokLidPotKnifeCutting boardStrainerPaper towelsPlate
Tips
- Place thinly sliced scallions in ice water to make them curly.
- Slice ginger as thinly as possible for easier chewing.
- Make slits on the fish to open it up and ensure even cooking.
- Cut slits down to the bone but not through it.
- Pour out the broth from the steamed fish to avoid extra fishy taste.
- Heat oil on high heat for a minute or two before pouring it over the fish, ginger, and scallions to bring out aromatics.
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