Ginger-Soy Steamed Fish

Ingredients

For the sauce

  • 2 Tablespoons  finely sliced ginger, sliced into slivers
  • 2 s  cloves garlic, minced
  • 3 Tablespoons  canola oil
  • 1 Tablespoon  light soy sauce
  • 1 Tablespoon  dark soy sauce
  • 1 Teaspoon  oyster sauce
  • 1 Teaspoon  toasted sesame oil
  • 1/2 Teaspoon  sugar
  • 1/2 Teaspoon  cornstarch
  • 1/8 Teaspoon  ground white pepper

For the fish

  • 1 1/2 Pound  or four 6-ounce sea bass or halibut fillets
  • 2 Tablespoons  canola oil
  • 1/4 Cup  scallions, white parts only, sliced finely on a bias
  • 3 Tablespoons  cilantro leaves

A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist. I enjoy serving this simplistic dish family-style.

Click here to see The Ultimate Chinese New Year Dinner.

Directions

For the sauce

Combine the ingredients for the sauce in a small bowl. Set aside.

For the fish

Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Place the fish fillets on a plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon the sauce evenly over the fish fillets.

Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7-10 minutes per inch thickness of fish. Carefully remove the plate from the steamer, transfer the fillets to a warmed platter, and spoon the sauce over the fish.

To serve, heat the oil in a small pan until near smoking. Place the scallions and cilantro on top of the fish fillets and carefully drizzle the hot oil over the fish. Serve immediately.

Be a Part of the Conversation

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...