Steamed Fish with Ginger and Scallion

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This classic Cantonese preparation celebrates the clean, sweet flavor of fresh whole fish. Aromatic ginger and scallions are layered over the fish before steaming, then finished with sizzling hot oil and a savory soy dressing for a restaurant-style finish at home.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 30 gProtein
• 620 mgSodium
• 520 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 5 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the fish

• 1 whole sea bass or snapper, about 1.5 lb (680 g), cleaned and scaled
• 2 tsp kosher salt
• 1 tbsp Shaoxing wine
• 1.5 oz (40 g) fresh ginger, half sliced thin, half julienned
• 3 scallions, white parts smashed, green parts julienned

For the sauce and finishing oil

• 3 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp hot water
• 2 tbsp neutral oil (such as canola or grapeseed)
• 1 tsp sesame oil
• Pinch of ground white pepper
• 2 tbsp cilantro leaves, for garnish

Directions

1. Pat the fish dry inside and out, then rub all over with the salt and Shaoxing wine. Stuff the cavity with the smashed scallion whites and half of the sliced ginger.
2. Set up a steamer with enough water to reach just below the rack and bring to a rolling boil over high heat. Place the fish on a heatproof plate, scatter the remaining ginger slices on top, and lay the fish on the rack.
3. Steam the fish uncovered for 10-12 minutes, until the flesh at the thickest part flakes easily and the dorsal fin pulls out cleanly. Carefully lift the plate out and drain off any cloudy liquid that has pooled on the plate.
4. Meanwhile, combine the light soy sauce, dark soy sauce, sugar, and hot water in a small bowl, stirring until the sugar dissolves. Scatter the julienned scallion greens and remaining julienned ginger evenly over the top of the steamed fish.
5. Heat the neutral oil in a small saucepan or wok over high heat until it just begins to smoke, about 2-3 minutes. Immediately and carefully pour the hot oil directly over the scallions and ginger so they sizzle and wilt.
6. Pour the soy sauce mixture around the fish, drizzle with the sesame oil, and sprinkle with white pepper. Garnish with cilantro leaves and serve immediately with steamed jasmine rice.

Cook’s Notes

• Choose the freshest whole fish you can find; the eyes should be clear and the flesh should smell clean and briny, not fishy.
• Drain the cloudy liquid released during steaming before adding the sauce, or it will mute the savory soy flavor and make the dish watery.
• Use a very fresh whole fish like sea bass, snapper, or pomfret so the flesh stays silky and tender; thicker fish like tilapia will need a few extra minutes of steaming.
• The oil must be very hot to properly sizzle the scallions and release their fragrance, so heat it just before you are ready to pour.
• Serve the fish right away while the aromatics are still fragrant and the flesh is at its silkiest, ideally with a bowl of plain white rice to soak up the sauce.

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