Steamed Fish with Ginger & Scallion

Steamed Fish with Ginger & Scallion

★★★★★★
4.3

Light, clean, and incredibly fresh Cantonese steamed fish. Ginger and scallion cut through any fishy taste, bringing out the pure, delicate sweetness of tender white fish. Ready in minutes for a healthy, comforting weeknight meal.

METRIC & US QUANTITIES • CHECKLIST

Ingredients

  • 2 tbsp peanut oil
  • 18-25 oz (1.1-1.6lbs) whole white fish
  • 1 tbsp light soy sauce
  • 1 small knob fresh ginger
  • 1¾ oz scallions (4–5 medium stalks)

NUMBERED METHOD • PRINT-FRIENDLY

Instructions

01

Get the white fish, ginger and scallions ready.

02

Clean the fish, pat dry, then place it in a steaming bowl.

03

Add water to the steamer, just enough to cover the rack, then bring to a boil.

04

Once the water boils, put the fish in, cover and steam for 8 minutes.

05

While the fish is steaming, shred the ginger and scallions.

06

After 8 minutes, turn off the heat and take the fish out.

07

Pour 30ml peanut oil into the mini pot, then add the sliced ginger and half of the scallions.

08

Let the ginger and scallions oil simmer for one minute.

09

Sprinkle the rest of the scallions over the fish, then pour on the ginger and scallion oil.

10

Drizzle with soy sauce at the end.

11

It’s ready to serve!

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Steamed Fish with Ginger & Scallion