Ginger-Soy Steamed Fish

Ingredients

For the sauce

  • 2 Tablespoons  finely sliced ginger, sliced into slivers
  • 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.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...