Steamed White Fish with Ginger and Scallions
Steam the fish over high heat in a shallow dish, then douse it with smoking-hot oil to bloom the aromatics. The fish is done when the flesh turns opaque and flakes easily from the bone at the thickest point.
Use a wide, shallow heatproof plate.
The fish needs to sit in a single layer so it cooks evenly in the steam. Ensure your steaming vessel is large enough to hold this plate with a lid that seals tightly.
- Wok or deep skillet with a lid
- Heatproof plate that fits inside the wok
- Steaming rack or trivet
- Small saucepan for heating oil
What goes in.
- 1 lbwhole white fish or fillets (such as snapper, sea bass, or tilapia)
- 2 inchfresh ginger, cut into matchsticks
- 4scallions, whites and greens separated and thinly sliced
- 3 tbsplight soy sauce
- 1 tbspshaoxing rice wine
- 2 tbspneutral cooking oil
- 1 tsptoasted sesame oil
The hot oil finish
Pouring near-smoking oil over the aromatics at the very end instantly releases their oils and creates a quick, fragrant sauce that coats the fish.
The method.
Prepare the aromatics
Scatter half of the ginger matchsticks and scallion whites on the bottom of your heatproof plate.
Position the fish
Place the fish on top of the aromatics. Pour the rice wine over the fish. Top with the remaining ginger and scallion whites.
Steam
Boil an inch of water in your wok. Set the plate on the rack, cover, and steam over medium-high heat for 8 to 10 minutes, depending on thickness.
Drain and season
Carefully remove the plate from the wok. If there is excess water on the plate, tilt it to drain it away. Drizzle the soy sauce and sesame oil over the fish and scatter the scallion greens on top.
Bloom the aromatics
Heat the neutral oil in a small pan until it just starts to shimmer and smoke. Immediately pour the hot oil over the scallions and ginger on the fish.
When it doesn't go to plan.
Pat the fish dry before placing it on the plate to keep the steaming environment clean.
If using a whole fish, score the skin diagonally to ensure even cooking.
Do not overcook; check the thickest part of the fillet with a fork at 8 minutes.
The ones that keep coming up.
How do I know if the fish is fully cooked?
The meat will lose its translucency and look bright white. When pressed with a fork, it should separate into flakes cleanly.
Can I use a different oil?
Use any neutral high-smoke-point oil like canola, grapeseed, or vegetable oil. Avoid olive oil as its flavor will overpower the aromatics.