Ginger Scallion Steamed Fish

Name: Ginger Scallion Steamed Fish
Total time: 25 min
Yield: 2
Ingredients: 500 g white fish fillet, such as sea bass; 30 g ginger; 4 scallions; 3 tbsp soy sauce; 1 tsp sugar; 3 tbsp neutral oil; handful cilantro

Whole fillet steamed and finished with sizzling oil.

Prep: 10 min
Cook: 12 min
Total: 25 min
Active: 12 min
Serves: 2
Difficulty: Easy
Cuisine: chinese

Servings2

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Ingredients

Steps

Set the fish on a heatproof plate with half the ginger underneath and steam 8–10 minutes until it flakes.
Pour off the watery liquid from the plate and scatter the remaining ginger and the scallions over the fish.
Warm the soy sauce with the sugar and pour it around, not over, the fillet.
Heat the oil until it shimmers and pour it over the aromatics so they sizzle. Top with cilantro.

Pouring off the steaming liquid keeps the sauce from tasting washed out.

Food safety Fish is cooked at 63°C / 145°F, when it flakes easily.