Steamed Fish with Ginger and Scallions
This classic Chinese dish features delicate fish fillets gently steamed until flaky. It's then topped with aromatic ginger and scallions, and finished with a sizzling hot oil and soy sauce dressing for a burst of flavor.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 308 kcal
Allergen information: may contain fish, gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gwhite fish fillet, such as cod, tilapia, or snapper
- 30 gginger, cut into thin matchsticks
- 3 pcsscallion, thinly sliced, white and green parts separated
- 2 tbsppeanut oil
- 1 pinchsalt
- 1 pinchwhite pepper
sauce
- 3 tbspsoy sauce
- 1 tspsesame oil
Equipment
heatproof plate · steamer pot · small pan · small bowl · knife
The method
Step by step
- 1
Pat the white fish fillets dry with paper towels and season lightly with salt and white pepper on both sides.
About 1 min
- 2
Arrange a few ginger matchsticks and the white parts of the scallions on a heatproof plate that fits inside your steamer.
About 2 min
- 3
Place the seasoned fish fillets on top of the ginger and scallion whites.
About 1 min
- 4
Bring water in a steamer pot or wok to a rolling boil over high heat.
About 5 min
- 5
Carefully place the plate with the fish into the steamer, cover, and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
About 10 min
Cook’s note: Cooking time will vary depending on the thickness of your fish fillets.
- 6
While the fish is steaming, prepare the sauce by whisking together the soy sauce and sesame oil in a small bowl.
About 2 min
- 7
Once the fish is cooked, carefully remove the plate from the steamer. Discard any accumulated liquid on the plate.
About 1 min
Cook’s note: Be careful when removing the hot plate from the steamer.
- 8
Top the steamed fish generously with the remaining ginger matchsticks and the green parts of the scallions.
About 1 min
- 9
Heat the peanut oil in a small pan or ladle over high heat until it just begins to smoke.
About 2 min
Cook’s note: Do not overheat the oil to the point of burning.
- 10
Carefully pour the hot oil over the ginger and scallions on the fish; you should hear a satisfying sizzle.
Cook’s note: This step releases the aromatics' full flavor.
- 11
Drizzle the prepared soy sauce mixture over the fish.
- 12
Serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 307.5kcal
- Protein
- 28.9g
- Carbs
- 5.6g
- Fat
- 19.1g
- Fibre
- 1.3g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover steamed fish in an airtight container in the refrigerator.
Gently reheat in a steamer or microwave until just warmed through to avoid drying out the fish.
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