Steamed White Fish with Ginger and Scallion
A whole steamed fish relies on timing and the quality of your aromatics. When the oil hits the ginger and scallions at the end, it creates a bright, sharp fragrance that defines the dish.
Freshness is non-negotiable.
Use a fish with clear eyes and firm flesh. Because the cooking process is gentle, you want the protein to be as cold as possible before it hits the steamer.
- Wok or large pot with a lid
- Heat-proof plate
- Steaming rack or trivet
- Small saucepan
What goes in.
- 1 lbwhole white fish, such as snapper or branzino, cleaned
- 2 inchginger, cut into fine matchsticks
- 4scallions, whites and greens separated and julienned
- 3 tbsplight soy sauce
- 1 tspsugar
- 3 tbspneutral oil, such as grapeseed
- 1bunch cilantro, leaves only
Tempering the aromatics
Pouring near-smoking oil over the ginger and scallions at the final moment wilts them instantly and draws out their sharp, spicy oils to season the soy-infused steaming liquid.
The method.
Prep the fish
Pat the fish dry with paper towels. Score the thickest parts of the flesh diagonally to ensure even cooking.
Set the steam
Boil an inch of water in your wok. Place the fish on a heat-proof plate and scatter half the ginger and white scallion parts over the top.
Steam
Place the plate on the rack, cover, and steam on high heat for 8 minutes. The eye of the fish will turn white and the flesh will pull away from the bone when ready.
Drain and garnish
Carefully remove the plate. Drain any excess liquid that has pooled on the plate to avoid a muddy taste. Top with the remaining ginger, scallion greens, and cilantro.
Heat the oil
Whisk soy sauce and sugar together and pour over the fish. Heat the oil in a small pan until it shimmers. Pour it directly over the aromatics—they should hiss and pop.
Other turns to take.
Spicy Version
Add two thinly sliced bird's eye chilies to the aromatics before pouring the hot oil.
Fillet Swap
If using fillets, reduce the steaming time to 5-6 minutes depending on thickness.
When it doesn't go to plan.
Place the fish on a bed of two or three scallion stalks to allow steam to circulate underneath the belly.
Do not lift the lid during the first 6 minutes to keep the temperature consistent.
If the fish is large, add an extra minute of steaming for every half-pound over the base weight.
The ones that keep coming up.
How do I know the fish is fully cooked?
The meat should be opaque and separate easily when poked with a fork at the thickest part near the spine.
Can I use bottled ginger?
Fresh ginger is essential here; the heat of the oil won't extract the right flavor from processed or powdered alternatives.
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