Ginger-Soy Steamed Fish Recipe

Jan 23, 2013 @ 5:57 PM
Posted by Farina Wong Kingsley, Special Contributor

Nutrition

Cal/Serving: 351
Daily Value: 18%
Servings: 4

Low-Carb
Dairy-Free, Sugar-Conscious

Fat	22g	34%
Saturated	2g	12%
Trans	0g	0%
Carbs	5g	2%
Fiber	1g	3%
Sugars	1g	0%
Protein	32g	65%
Cholesterol	70mg	23%
Sodium	610mg	25%
Calcium	30mg	3%
Magnesium	81mg	20%
Potassium	519mg	15%
Iron	1mg	7%
Zinc	1mg	6%
Vitamin A	426IU	9%
Vitamin C	2mg	3%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	0mg	14%
Niacin (B3)	3mg	16%
Vitamin B6	1mg	37%
Folic Acid (B9)	15µg	4%
Vitamin B12	1µg	9%
Vitamin D	10µg	2%
Vitamin E	5mg	23%
Vitamin K	30µg	38%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	7g	0%

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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.

INGREDIENTS

For the sauce:

2 tablespoons finely sliced ginger, sliced into slivers
2 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 pounds 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

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.