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Steamed Whole Fish With Ginger, Scallions, and Soy

Steamed Whole Fish With Ginger, Scallions, and Soy
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Steamed Whole Fish With Ginger, Scallions, and Soy is a light, healthy, and flavorful dish that highlights the natural taste of fresh fish enhanced by aromatic ginger, fresh scallions, savory soy sauce, and fragrant sesame oil. This classic, elegant recipe is quick and easy to prepare, suitable for both everyday dinners and special occasions.

Ingredients

Scale

Main Ingredients

  • 1 whole fresh fish (such as sea bass or snapper), cleaned and scaled (about 1 to 1.5 lbs)
  • 2 inches fresh ginger, sliced thinly
  • 4 scallions, sliced thinly with some reserved for garnish
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cooking wine or rice wine
  • 1/2 teaspoon sugar
  • Salt, to taste
  • White pepper, to taste

Instructions

  1. Prepare the Fish: Clean the whole fish thoroughly, pat dry with paper towels, and make 2-3 diagonal slashes on each side to help the flavors penetrate during steaming.
  2. Arrange Ginger and Scallions: Place sliced ginger and scallions inside the slashes and the cavity of the fish to infuse flavor, reserving some scallions and ginger strips for garnish later.
  3. Set Up the Steamer: Fill a wok or large pot with water and bring it to a boil. Place a steaming rack with the fish on a heatproof plate above the water, making sure the fish does not touch the water.
  4. Steam the Fish: Cover and steam the fish for 8-10 minutes depending on its size, until the flesh is opaque and flakes easily with a fork.
  5. Prepare the Soy Sauce Mixture: While the fish steams, warm soy sauce, cooking wine, and sugar together in a small pan until just combined and sugar dissolves.
  6. Garnish and Serve: Transfer the steamed fish to a serving platter, pour the warm soy sauce mixture over it, drizzle with toasted sesame oil, and garnish with fresh scallions and thin ginger strips.

Notes

  • Choose the freshest firm-fleshed fish available for best flavor and texture.
  • Do not oversteam the fish to prevent dry texture.
  • Use a heatproof plate to ensure safe and even steaming.
  • Slice ginger thinly to maximize aroma and flavor infusion.
  • Warm the soy sauce mixture so sugar fully dissolves and flavors meld well.

Nutrition

Keywords: steamed fish, ginger fish, scallion fish, healthy fish recipe, Chinese fish recipe, whole steamed fish, soy sauce fish

Find it online: https://mealsbylina.com/steamed-whole-fish-with-ginger-scallions-and-soy/