Saucepan@saucepan · Shared this recipeFollowChinese · dinnerSteamed Fish with Ginger and ScallionsA whole fish is seasoned with Shaoxing wine and salt, steamed over scallions and ginger, then finished with hot oil and a soy-sugar drizzle.total30 minprep15 mincook15 minservings2Original recipe on beyondsweetandsavory.comKeep this recipeAdd a copy of Steamed Fish with Ginger and Scallions to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 whole fish, about 1.5 pounds, gutted and descaled with head and tail intact (CA sheepshead, ocean white fish, sea bass, tilapia, red snapper, or grouper.2 tbsp shaoxing cooking wine2 tbsp salt, to sprinkle on both sides of the fish3 slice ginger to place on top of fish to steam2 scallions, smashed2 scallions, white and green parts, julienned2 2 x 1/2-inch pieces fresh ginger, peeled and finely julienned0.25 cup cilantro0.25 cup vegetable oil or canola oil1 thin slice ginger2 tbsp light soy sauce1 tsp sugarStepsClear checksTap an ingredient or step to check it off.1Step 1: Place julienned ginger, julienned scallion, and cilantro into ice cold water to keep it fresh.2Step 2: Pat the fish dry with a paper towel. Create 3-4 diagonal bone-deep slits along both sides of the fish, about 1.5” apart.3Step 3: Brush shaoxing wine over both sides of the fish, making sure to reach inside the diagonal slits and inside the fish. Sprinkle both sides with salt, including inside the slits. Let it sit for 30 minutes.4Step 4: Smash 2 stalks of scallions with a cleaver and place across the steaming plate to make a bed for the fish.5Step 5: Place fish on top of the bed of scallions. Insert a thin slice of ginger into each slit of the fish.6Step 6: Prepare a steamer or use a wok by filling it with a few inches of water and placing a rack or bowl to keep your plate elevated. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.7Step 7: Place the plate holding the fish in the steamer, cover, and steam for about 12 minutes.8Step 8: Turn off heat and let sit, covered for another 3 minutes. Check if meat inside the slits are done – meat should be opaque down to the bone, but the bone will be translucent. If the meat is not cooked, steam it for another 2 minutes.9Step 9: Remove the fish from steamer. Drain excess water from steaming. Remove cooked scallion stalks and ginger.10Step 10: Transfer the fish to a serving plate. Top with fresh cilantro, julienned ginger and scallions.11Step 11: In a small sauce pan, heat up oil with a slice of ginger. When the ginger begins to sizzle, remove from heat. Pour over fish. It will sizzle as it hits fish.12Step 12: Whisk soy sauce with sugar. Drizzle the soy mixture over the fish and serve immediately with rice and steamed vegetables.getsaucepan.com/r/79a55100-0d71-4fae-9485-d8df1123680d · Original: https://beyondsweetandsavory.com/steamed-fish-with-ginger-and-scallions/
