Ginger, Scallion and Soy Steamed Fish

Ginger, Scallion and Soy Steamed Fish


  • 2 green onions, thinly sliced
  • 2 tablespoons julienned fresh gingerroot
  • 4 fresh cilantro sprigs
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons hot water
  • 1 tablespoon mirin (sweet rice wine)
  • 1/8 teaspoon sugar
  • 1 whitefish fillet (1-1/2 pounds), such as sea bass, cod or branzino
  • 3 tablespoons canola oil, divided
Preparation time:

30 minutes.

Portions: 4
Difficulty: Baja


Ginger, Scallion and Soy Steamed Fish


    1. In a small bowl, combine green onions, ginger and cilantro. In another small bowl, stir together soy sauce, hot water, mirin and sugar until dissolved. Set both bowls aside.
    2. Prepare a wok for steaming or place a steamer basket in a large saucepan over 1 in. water; bring to a simmer. Place the fish on a heat-proof plate that will fit in steamer; place plate in steamer. Adjust heat to maintain a gentle simmer. Cover and steam until fish just begins to flake easily with a butter knife, 10-15 minutes.
    3. Meanwhile, in a small saucepan, heat 2 tablespoons oil until hot. Add two-thirds of the ginger mixture; stir-fry 1 minute or until very aromatic. Add the soy sauce mixture; simmer until green onions and cilantro are wilted, about 30 seconds.
    4. Drain any liquid from fish plate. Pour soy mixture over fish. Top with remaining ginger mixture. In a small skillet, heat remaining 1 tablespoon oil until hot. Gently pour over the ginger mixture. Serve immediately.

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