3.4
10 ratings

Ginger-Soy Steamed Fish

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Ginger-Soy Steamed Fish

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.

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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 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

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.