Steamed Fish with Ginger and Scallions

Ingredients

• 1.5 lb white fish fillets
• 2 inch piece fresh ginger
• 4 stalks scallions
• ½ cup cilantro
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 cups cooked rice

Instructions

1. 1

   Slice the 2-inch ginger into thin matchsticks and cut the 4 scallions into 3-inch pieces, then shred lengthwise. Set aside.

2. 2

   Place the 1.5 lb fish fillets on a heatproof plate. Scatter half the ginger and half the scallions over the fish.

3. 3

   Set up a steamer: bring 2 inches of water to a boil in a wok or pot. Place the plate on a rack, cover, and steam over high heat until the fish flakes easily, about 8-10 minutes.

4. 4

   Carefully remove the plate (watch for steam). Pour off any accumulated liquid from the plate.

5. 5

   Scatter the remaining ginger and scallions over the fish, along with the 0.5 cup cilantro leaves.

6. 6

   In a small saucepan, heat the 2 tbsp vegetable oil until shimmering, about 1 minute. Carefully pour the hot oil over the aromatics to sizzle them.

7. 7

   Drizzle the 3 tbsp soy sauce over the fish. Serve immediately with the 2 cups cooked rice on the side.

Tools you’ll need

• steamer or large pot with rack
• heatproof plate
• small saucepan
• knife and cutting board

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