Ginger Scallion Steamed Fish

8 mins
Serves 1
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Directions

  1. 1Cut scallions into about 2.5 to 3 inch pieces.
  2. 2Cut scallions into about 2.5 to 3 inch pieces.
  3. 3Cut scallions into about 2.5 to 3 inch pieces.
  4. 4Save some of the white parts of the scallions to stuff into the cavity of the fish.
  5. 5Save some of the white parts of the scallions to stuff into the cavity of the fish.
  6. 6Save some of the white parts of the scallions to stuff into the cavity of the fish.
  7. 7Thinly slice the rest of the scallions.
  8. 8Thinly slice the rest of the scallions.
  9. 9Thinly slice the rest of the scallions.
  10. 10Add the thinly sliced scallions into some ice water to curl them up, then leave them for a few minutes and strain.
  11. 11Add the thinly sliced scallions into some ice water to curl them up, then leave them for a few minutes and strain.
  12. 12Add the thinly sliced scallions into some ice water to curl them up, then leave them for a few minutes and strain.
  13. 13Peel your ginger.
  14. 14Peel your ginger.
  15. 15Peel your ginger.
  16. 16Thinly slice the ginger into strips.
  17. 17Thinly slice the ginger into strips.
  18. 18Thinly slice the ginger into strips.
  19. 19Lay the ginger slices flat and thinly cut them into strips.
  20. 20Lay the ginger slices flat and thinly cut them into strips.
  21. 21Lay the ginger slices flat and thinly cut them into strips.
  22. 22Pat the drained scallions dry.
  23. 23Pat the drained scallions dry.
  24. 24Pat the drained scallions dry.
  25. 25Make some slits on the fish to open it up and cook evenly.
  26. 26Make some slits on the fish to open it up and cook evenly.
  27. 27Make some slits on the fish to open it up and cook evenly.
  28. 28Stuff the cavity of the fish with a few pieces of garlic, scallions, and some leftover pieces of ginger.
  29. 29Stuff the cavity of the fish with a few pieces of garlic, scallions, and some leftover pieces of ginger.
  30. 30Stuff the cavity of the fish with a few pieces of garlic, scallions, and some leftover pieces of ginger.
  31. 31Place the whole fish back on the plate.
  32. 32Place the whole fish back on the plate.
  33. 33Place the whole fish back on the plate.
  34. 34Place a steamer rack inside a wok with boiling water.
  35. 35Place a steamer rack inside a wok with boiling water.
  36. 36Place a steamer rack inside a wok with boiling water.
  37. 37Carefully place the whole fish on the rack.
  38. 38Carefully place the whole fish on the rack.
  39. 39Carefully place the whole fish on the rack.
  40. 40Cover the fish with a lid and let it steam to cook through for 8 to 15 minutes depending on the size of the fish.
  41. 41Cover the fish with a lid and let it steam to cook through for 8 to 15 minutes depending on the size of the fish.
  42. 42Cover the fish with a lid and let it steam to cook through for 8 to 15 minutes depending on the size of the fish.
  43. 43While the fish is steaming, make the sauce by adding soy sauce, Shaoxing wine, sugar, and black pepper to a pot.
  44. 44While the fish is steaming, make the sauce by adding soy sauce, Shaoxing wine, sugar, and black pepper to a pot.
  45. 45While the fish is steaming, make the sauce by adding soy sauce, Shaoxing wine, sugar, and black pepper to a pot.
  46. 46Make sure everything is dissolved and then bring it to a simmer.
  47. 47Make sure everything is dissolved and then bring it to a simmer.
  48. 48Make sure everything is dissolved and then bring it to a simmer.
  49. 49Uncover the fish.
  50. 50Uncover the fish.
  51. 51Uncover the fish.
  52. 52Carefully lift the fish out and pour out the extra broth.
  53. 53Carefully lift the fish out and pour out the extra broth.
  54. 54Carefully lift the fish out and pour out the extra broth.
  55. 55Place a layer of ginger right over the fish and also the scallions.
  56. 56Place a layer of ginger right over the fish and also the scallions.
  57. 57Place a layer of ginger right over the fish and also the scallions.
  58. 58Pour the sauce over the fish.
  59. 59Pour the sauce over the fish.
  60. 60Pour the sauce over the fish.
  61. 61Lastly, pour some hot oil over the fish.
  62. 62Lastly, pour some hot oil over the fish.
  63. 63Lastly, pour some hot oil over the fish.

Ingredients

  • 1.5 lb Striped bass or sea bream
  • 1.5 lb Striped bass or sea bream
  • 1.5 lb Striped bass or sea bream
  • 2 lb Striped bass or sea bream
  • 2 lb Striped bass or sea bream
  • 2 lb Striped bass or sea bream
  • 4 stalks Scallions (green onions)
  • 4 stalks Scallions (green onions)
  • 4 stalks Scallions (green onions)
  • 3 inch knob Ginger
  • 3 inch knob Ginger
  • 3 inch knob Ginger
  • 0.5 cup Ginger
  • 0.5 cup Ginger
  • 0.5 cup Ginger
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 3 tbsp Soy sauce
  • 3 tbsp Soy sauce
  • 3 tbsp Soy sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp Shaoxing wine
  • 2 tbsp Shaoxing wine
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 0.25 tsp Black pepper
  • 0.25 tsp Black pepper
  • 0.25 tsp Black pepper
  • 3 tbsp Avocado oil or any neutral oil of choice
  • 3 tbsp Avocado oil or any neutral oil of choice
  • 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.