Imagine a dish so light, so delicate, and so bursting with flavor that it transports you straight to the heart of Chinese cuisine with every single bite. Our Steamed Fish with Ginger and Scallions is not just a recipe—it's a simple yet elegant culinary experience that transforms humble ingredients into a restaurant-quality meal right in your own kitchen. Whether you're a seafood lover, a home cook looking to expand your skills, or someone craving an authentic Asian-inspired dish, this recipe promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 2 fillets of white fish (e.g., cod or tilapia)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 inches ginger, sliced
- 2 scallions, chopped
- Salt and pepper to taste
Instructions
- Prepare the fish by patting the fillets dry with paper towels to remove excess moisture, which helps achieve better seasoning and steaming.
- Season the fish fillets with salt and pepper on both sides, ensuring even coverage for balanced flavor.
- Slice fresh ginger into thin, delicate pieces that will infuse the fish with aromatic flavor during steaming.
- Chop scallions into thin rings, separating the white and green parts for different stages of garnishing.
- Prepare a steaming setup by filling a large wok or steamer pot with about 2 inches of water, ensuring the water doesn't touch the steaming rack.
- Line a heat-resistant plate or bamboo steamer with parchment paper or banana leaves to prevent sticking and add subtle flavor.
- Arrange the seasoned fish fillets on the prepared plate, placing ginger slices on top of the fish.
- Bring the water to a gentle boil, then carefully place the plate with fish into the steamer.
- Cover and steam the fish for approximately 8-10 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
- While steaming, mix soy sauce and sesame oil in a small bowl to create a delicate sauce.
- Once fish is cooked, carefully remove the plate from the steamer.
- Drizzle the prepared soy sauce and sesame oil mixture over the fish.
- Garnish with the chopped green parts of scallions for fresh, vibrant color and flavor.
- Serve immediately while hot, preferably with steamed rice to complement the delicate fish.
Tips
- Choose the Right Fish: Opt for fresh, firm white fish like cod or tilapia that can withstand steaming without falling apart.
- Pat Fish Dry: Always thoroughly dry your fish fillets with paper towels to ensure better seasoning absorption and prevent excess moisture during steaming.
- Timing is Key: Watch your fish carefully—8-10 minutes is typically perfect, but thickness can vary. The fish should be opaque and flake easily with a fork.
- Ginger Placement Matters: Placing ginger slices directly on the fish allows its aromatic oils to infuse into the meat during steaming.
- Fresh Ingredients Make a Difference: Use fresh ginger and scallions for the most vibrant flavor profile.
- Steaming Setup: Ensure your steaming water is at a gentle boil and doesn't touch the fish directly for the most even cooking.
- Sauce Application: Drizzle the soy sauce and sesame oil mixture just before serving to maintain the sauce's fresh, bright flavor.
- Serve Immediately: Steamed fish is best enjoyed hot, straight from the steamer, paired with fluffy steamed rice.
Nutrition Facts
Calories: 197kcal
Carbohydrates: g
Protein: 25g
Fat: 8g
Saturated Fat: g
Cholesterol: 70mg
