Steamed Fish With Ginger
Delicate white fish infused with aromatic ginger, soy sauce, and sesame oil in this classic Chinese preparation. Light, healthy, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 1 lb whole white fish or fish fillets
- 3 oz fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine or Shaoxing wine
- 2 stalks green onions
- 1 cup water
- ¼ tsp salt and white pepper
Instructions
- 1
Peel and julienne the ginger into thin matchsticks. Reserve half for garnish.
- 2
Slice green onions into 2-inch pieces, separating white and green parts.
- 3
Pat fish dry with paper towels. Season inside cavity and outside with salt and white pepper.
- 4
Fill steamer pot with water and bring to boil. Position steamer basket or rack inside.
- 5
Place fish on a heatproof plate. Stuff cavity with half the ginger and white parts of green onion.
- 6
Carefully place plate in steamer basket. Cover and steam for 10–12 minutes until flesh is opaque and flakes easily.
- 7
In a small bowl, combine soy sauce, sesame oil, rice wine, and remaining ginger.
- 8
Remove steamed fish from heat. Pour sauce over fish and garnish with reserved ginger and green onion greens. Serve immediately.
Tools you’ll need
- bamboo or metal steamer basket
- steamer pot or wok with lid
- heatproof plate
- microplane or julienne peeler
- sharp knife
- small mixing bowl
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