# Ginger Scallion Steamed Fish

A childhood recipe for steamed fish with ginger and scallions, served with rice.

- Total time: 8 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## 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

## Instructions

1. Cut scallions into about 2.5 to 3 inch pieces.
2. Save some of the white parts of the scallions to stuff into the cavity of the fish.
3. Thinly slice the rest of the scallions.
4. Add the thinly sliced scallions into some ice water to curl them up, then leave them for a few minutes and strain.
5. Peel your ginger.
6. Thinly slice the ginger into strips.
7. Lay the ginger slices flat and thinly cut them into strips.
8. Pat the drained scallions dry.
9. Make some slits on the fish to open it up and cook evenly.
10. Stuff the cavity of the fish with a few pieces of garlic, scallions, and some leftover pieces of ginger.
11. Place the whole fish back on the plate.
12. Place a steamer rack inside a wok with boiling water.
13. Carefully place the whole fish on the rack.
14. Cover the fish with a lid and let it steam to cook through for 8 to 15 minutes depending on the size of the fish.
15. While the fish is steaming, make the sauce by adding soy sauce, Shaoxing wine, sugar, and black pepper to a pot.
16. Make sure everything is dissolved and then bring it to a simmer.
17. Uncover the fish.
18. Carefully lift the fish out and pour out the extra broth.
19. Place a layer of ginger right over the fish and also the scallions.
20. Pour the sauce over the fish.
21. Lastly, pour some hot oil over the fish.

## Equipment

- Steamer rack
- Wok
- Lid
- Pot
- Knife
- Cutting board
- Strainer
- Paper towels
- Plate

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6fWRt8h/
- Recipe page: https://www.cliprecipe.com/recipe/f5a16305-1057-492d-84e0-4c01a326ffbf
- Extracted: 2025-08-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt