Steamed Fish with Ginger & Scallions

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Spicy, aromatic, and refreshing, ginger is the foundation of countless East Asian stir-fries, sauces, braises, pastes, and stocks. Ginger and fish are a classic pairing: Not only do the flavors complement each other, but ginger is also believed to counteract strong odors and tastes. In this Chinese-style preparation, the fish is steamed with a generous heap of ginger then topped with garlic oil for final layer of flavor. Serve with steamed rice and stir-fried greens such as spinach or broccoli.

Steamed Fish with Ginger & Scallions Recipe

Serves 4 | Active: 15 min | Total: 25 min

Steamed Fish with Ginger & Scallions

Steamed Fish with Ginger & Scallions Ingredients

• 2 large sea bass, snapper, or flounder fillets (6 to 8 oz. each)
• 1 piece ginger (2 inches), peeled and sliced in very thin matchsticks
• 2 tsp. Chinese rice wine or dry sherry
• 2 tsp. soy sauce
• 1/2 tsp. sugar
• 1/2 tsp. toasted sesame oil
• 2 small scallions, thinly sliced on the bias
• 1 tbsp. vegetable oil
• 2 cloves garlic, thinly sliced

Steamed Fish with Ginger & Scallions Preparation

1. Set up a bamboo steamer or rack in a large wok or pot. Fill wok or pot with 1 inch of water and bring to a boil over high heat. Meanwhile, on a heatproof plate that fits in the steamer, scatter half the ginger and arrange the fillets over it in a single layer, skin-side down. Scatter the remaining ginger evenly on top. Drizzle the rice wine on top.
2. When the water is boiling, set the plate of fish in the steamer and cover. Reduce heat to medium and steam until the fish is just cooked through (a chopstick should go in without resistance), 6 to 8 minutes. Meanwhile, in a small bowl, mix the soy sauce, sugar, and 2 tbsp. warm water; stir to dissolve sugar.  
3. Using a fish spatula, carefully transfer the fish and ginger from the steamer to a serving platter, draining any excess liquid. Drizzle the sesame oil on top of the fillets and scatter over the scallion.
4. In a small saucepan over mediumlow, heat the vegetable oil and fry the garlic, stirring often, until it is lightly browned, about 3 minutes. Remove from heat and immediately pour the hot oil and garlic on top of the fillets. Spoon the soy sauce mixture around the fillets. Serve family-style.