Steamed Fish With Scallions Ginger And Soy Sauce Recipe

There’s something about steaming a whole fish that feels like a secret hack to gourmet dining right at home—it’s flavorful, impressive, and surprisingly simple. Who knew a little ginger, scallion, and a splash of soy sauce could take me to culinary cloud nine?

I adore this dish’s fragile balance of flavors. The light soy sauce and shaoxing wine blend beautifully with the fresh ginger’s heat, the scallions’ aromatic sweetness, and the fish’s tender, low-fat, protein-rich flesh.

(Steaming sea bass is the way to go.) And I love how uncomplicated this dish is, how readily it yields to the lightest of touches.

Steamed Fish With Scallions Ginger And Soy Sauce Recipe Ingredients

• Whole White Fish: Rich source of lean protein, vitamins, and omega-3 fatty acids.
• Fresh Ginger: Adds flavor complexity, and provides anti-inflammatory benefits.
• Scallions: Offers a mild onion flavor, rich in vitamins A, C, and K.
• Light Soy Sauce: Provides salty, umami richness with lower sodium content.
• Shaoxing Wine: Enhances flavor with slight sweetness and depth.
• Vegetable Oil: Neutral oil that aids sautéing, with heart-healthy fats.
• Sesame Oil: Adds nutty aroma and depth, contains healthy fats.
• Sugar: Balances soy sauce’s saltiness, adds a hint of sweetness.

Steamed Fish With Scallions Ginger And Soy Sauce Recipe Ingredient Quantities

• 1 whole white fish (such as sea bass or snapper), cleaned and scaled, about 1.5 pounds
• 1/4 cup fresh ginger, julienned
• 6 scallions, julienned
• 1/4 cup light soy sauce
• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• Fresh cilantro leaves for garnish (optional)
• Salt to taste
• Ground white pepper to taste

How to Make this Steamed Fish With Scallions Ginger And Soy Sauce Recipe

1. Wash the fish with cold water and dry it off with paper towels. Cut diagonal slashes into both sides of the fish, and then season it with salt and ground white pepper.

2. Get a big dish that can fit into your steamer or wok. Put some julienned ginger at the bottom, then place the fish on top.

3. In a small bowl, combine light soy sauce, shaoxing wine, and sugar, mixing until the sugar dissolves. Set aside.

4. Boil water in your steamer or wok. When the water reaches a boil, gently put the platter with the fish into the steamer.

5. Place the fish in a steamer over high heat. Cover and allow to cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. The fish should be done fairly quickly, but if you’re using a particularly thick piece, allow it to go a little longer.

6. As you steam the fish, take a small frying pan and add the vegetable oil. Heat it over medium heat, and when hot enough, toss in the leftover ginger and scallions. Stir them around for 1–2 minutes, until they are very fragrant and maybe just on the edge of browned.

7. After cooking the fish, carefully take the plate out of the steamer. Over the fish, pour the mixture of soy sauce.

8. Put the stir-fried ginger and scallions on top of the fish.

9. In the same little pan, reduce the heat and warm the sesame oil until it’s hot. Drizzle the hot sesame oil over the fish to make its aroma waft up.

10. If desired, garnish with fresh cilantro leaves, and serve immediately with steamed rice.

Steamed Fish With Scallions Ginger And Soy Sauce Recipe Equipment Needed

1. Paper towels
2. Cutting board
3. Knife
4. Large dish or plate that fits in steamer or wok
5. Small mixing bowl
6. Measuring spoons
7. Steamer or wok with lid
8. Small frying pan
9. Tongs or spatula
10. Serving plate

Each of these items will help execute the recipe effectively and ensure the fish is perfectly steamed and flavored.

FAQ

• Can I use a different type of fish for this recipe?Indeed, you can swap sea bass or snapper for other similar white fishes such as tilapia or flounder.
• What if I don’t have shaoxing wine?Dry sherry can be used in its place, or if you’d rather not use any alcohol at all, you can leave it out.
• How do I ensure the fish is cooked properly?Cook the fish in a steam bath until the flesh has turned opaque, is uniformly cooked through, and flakes with a fork. The fish should not be overcooked; it should remain moist and tender. This will take between 10 and 12 minutes. Depending on the type of fish, the length may vary slightly.
• Can I add more vegetables to the dish?Certainly, you can incorporate components such as gossamer-cut bell peppers or matchstick carrots to amplify the taste and hue. Plus, there are other ways to embellish your dish.
• Is this dish gluten-free?For gluten-free, use a gluten-free soy sauce substitute.
• What’s the best way to steam the fish?A bamboo steamer, a metal steamer, or a heatproof plate can serve in the same way, all providing the right conditions for successful dim sum cooking.
• Can I prepare this dish in advance?It is optimal to steam the fish immediately prior to serving; however, it is permissible to prepare the components in advance.

Steamed Fish With Scallions Ginger And Soy Sauce Recipe Substitutions and Variations

Cooking methods and time remain consistent whether using tilapia, trout, or another whole white fish.
In the absence of Shaoxing wine, dry white wine or mirin can be used as a substitute. This is probably the closest option, with mirin being slightly sweeter and possibly more similar to the flavor of Shaoxing wine than dry white wine.
Replace light soy sauce with either tamari or coconut amino

for a gluten-free option with a similar taste.
When you run out of vegetable oil, do not fret. You have canola oil or grapeseed oil to use as excellent alternatives. If these aren’t around, though, simply pick a light, neutral oil and keep going.
Rather than using fresh cilantro to garnish, you can use parsley or basil to accomplish the same fresh note; however, the flavor will differ slightly.

Pro Tips

1. Freshness is Key Ensure the fish is very fresh for the best flavor. Check for bright eyes, firm flesh, and a mild smell to determine freshness.

2. Uniform Cuts When making diagonal slashes on the fish, ensure they are even and not too deep. This helps in even cooking and allows the flavors to penetrate the fish.

3. Control the Heat Steam the fish on high heat. This will ensure the fish is cooked quickly and stays moist. Be careful not to over-steam to prevent it from drying out.

4. Aromatic Boost To enhance the aroma, you can add a few drops of sesame oil to the soy sauce mixture before steaming. This will infuse a subtle nuttiness into the fish.

5. Final Flavor Touch For an extra layer of flavor, lightly toast the sesame oil before drizzling it over the fish. This intensifies its aroma and adds a rich finish to the dish.