Steamed Fish with Soy Sauce and Scallions
A whole fish steamed to silky perfection, then bathed in hot oil and soy sauce for a glossy, aromatic finish. This classic Cantonese-style dish is surprisingly simple and elegant enough for a special dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 40g
Ingredients
- 1.5 lb whole fish (such as sea bass or trout), cleaned
- 4 scallions
- 2 inch fresh ginger
- 1 red chili pepper
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
Pat the 1.5 lb fish dry with paper towels. Score both sides with shallow diagonal cuts, then rub with 0.5 tsp salt inside and out.
- 2
Slice 2 inches ginger into thin matchsticks and 3 scallions into 2-inch pieces. Tuck half the ginger and scallions into the fish cavity.
- 3
Place the fish on a heatproof plate and scatter the remaining ginger and scallions over the top. Set a steamer basket over boiling water.
- 4
Steam the fish over high heat, covered, until the flesh flakes easily at the thickest part, about 10-12 minutes. Carefully remove the plate (watch for hot juices).
- 5
Pour off any accumulated liquid from the plate. Drizzle 3 tbsp soy sauce over the fish.
- 6
Thinly slice the remaining scallion and 1 red chili into long strips. Scatter them over the fish.
- 7
Heat 3 tbsp vegetable oil in a small pan until shimmering and just smoking. Carefully pour the hot oil over the scallions and chili to sizzle and release their aroma. Serve immediately.
- 8
Optional: add a splash of sesame oil or a pinch of sugar to the soy sauce for extra depth.
Tools you’ll need
- steamer basket or rack
- large pot with lid
- heatproof plate
- small saucepan
- knife and cutting board
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