Serves 4
22 min
Ginger-Soy Steamed Fish
Recipe GLPR8b8d27ee31b397
Delicate fish fillets steamed with a savory ginger-soy sauce, topped with crispy garlic oil and fresh scallions and cilantro. This light, aromatic Asian-inspired dish is ready in under 15 minutes and makes an elegant, healthy main course.
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Ingredients
2 tablespoons Fresh ginger, peeled and thinly sliced into slivers
2 cloves Garlic cloves, minced
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Oyster sauce
1 teaspoon Toasted sesame oil
½ teaspoon Sugar
½ teaspoon Cornstarch
⅛ teaspoon Ground white pepper
1½ pounds Sea bass or halibut fillets
2 tablespoons Canola oil for frying
¼ cup Scallions, white parts only, thinly sliced on a bias
3 tablespoons Fresh cilantro leaves
Directions
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, minced garlic, and white pepper. This sauce base can be prepared up to a few hours ahead.
Set a steaming rack inside a wok or large, deep saucepan. Add water to the pan until it reaches just below the level of the rack—approximately 2 inches. Bring the water to a rolling boil over high heat.
Pat the fish fillets dry with paper towels and place them in a single layer on a heatproof plate that will fit inside your steaming vessel. Distribute the ginger slivers evenly over the fillets, then spoon the prepared sauce evenly across the fish.
Carefully set the plate onto the steaming rack, then cover the pan with a tight-fitting lid. Steam over high heat for 7 to 10 minutes, depending on the thickness of your fillets. The fish is done when it is opaque throughout and flakes easily when tested with a fork—the internal temperature should reach 145°F (63°C). Gently remove the plate from the steamer using heat-resistant gloves or tongs.
Transfer the steamed fish fillets to a warmed serving platter, pouring any accumulated sauce over them. Top the fish generously with the sliced scallions and cilantro leaves.
Heat the canola oil in a small skillet or saucepan over medium-high heat until it is shimmering and nearly smoking—about 1 minute. Carefully pour the hot oil over the scallions and cilantro on top of the fish, listening for the sizzle. Serve immediately while the oil is still hot and fragrant.
