Steamed Fish with Ginger

Steamed whole fish with ginger and scallions, drizzled with soy sauce and oil.

Course Main Course

Cuisine Chinese, Filipino

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 284kcal

Cost $8-$12

Rinse the fish, then pat dry with paper towels. Score by making 2-3 diagonal cuts on each side. Season with salt and pepper.
Stuff the cavity of the fish with fresh ginger, the white parts of scallions, and cilantro stems.
Depending on your steaming setup, either place the fish directly on the steamer basket if you are using a traditional steamer or on a heatproof plate if using an improvised steamer setup. Lightly oil the surface to prevent sticking.
Fill your steamer with water and bring it to a boil. Position the basket inside the steamer, or if using a wok, place the plate on a rack within it. Cover and let it steam over medium-high heat for 10-15 minutes, or until the fish is thoroughly cooked.
Heat 2 tablespoons of oil in a small skillet over medium heat. Add 3 tablespoons of finely julienned ginger and the white parts of 2 scallions, sautéing them for about 30 seconds until they become fragrant.
Add the soy sauce, sake, sugar, and sesame oil. Let it bubble gently for about a minute until the flavors meld. Reheat the sauce just before the fish is ready to serve.
To check if the fish is cooked through, gently insert a fork or the tip of a blunt knife into the thickest part of the fish. If there is no resistance and the flesh flakes easily, the fish is done. Remove the fish from the steamer carefully.
Place the green parts of scallions, cilantro leaves, and chilies (if using) on top of the cooked fish.
Pour the hot sauce over the fish. Serve immediately.

Fish: I used Barramundi, a white fish with a mild flavor. Other options you can use for steaming are other types of sea bass, flounder, grouper, tilapia, cod, halibut, or snapper. Avoid oily or strong-flavored fish like mackerel, sardines, or salmon for this cooking method. Choose one that fits comfortably in your steamer, avoiding sizes that are too large.
Oil: Choose a neutral oil such as canola, grapeseed, regular olive oil, avocado, or another vegetable oil.
Sake: This fermented rice alcohol adds umami and helps eliminate any fishy smell. Use any affordable sake or "cooking sake." If unavailable, Chinese cooking wine or dry sherry will work.
Sesame oil: Use the dark-colored variety made from toasted sesame seeds for a strong nutty flavor and aroma.