• Thursday, May 28, 2020

Steamed Fish with Scallion, Ginger, and Soy
November 2, 2011

2 tablespoons sesame oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

¼ cup soy sauce

2 whole red snapper or black sea bass, cleaned, scaled, and gutted

2 scallions, green parts only, julienned 


Sometimes simple is best, and this dish is the perfect example. Steaming the fish whole adds an incredible amount of flavor to the meat and keeps the texture nice and flaky—just be sure not to overcook it and buy the freshest you can find. (You can tell a fish is fresh if its eyes are clear, not cloudy, and the gills are bright red. It should also smell like the sea and not fishy at all.)

Serves 2

Add 2 tablespoons oil to wok on high heat.  Add ginger and garlic and cook until soft, about 1 minute. Add soy and cook an additional minute. Remove sauce and reserve.

Add 3 inches of water to wok and bring to a boil. Place each fish in a separate bamboo steamer and stack both on top of wok. Cover and steam until fish is just cooked through, about 8-9 minutes.

To serve, place open fish on serving plate, top with sauce, and garnish with scallions.

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