Steamed Fish with Ginger and Scallion
Bright, fragrant steamed fish finished with hot oil and scallion delivers clean, layered flavors—ginger and scallion lift the sweet, silky flesh without masking it. Quick to make but precise in timing, this classic Chinese preparation rewards attention to steaming time and a final sizzle.
1 ½ lb sea bass, scaled and gutted
2 oz ginger, julienned
4 stalk scallions, cut into 2-inch matchsticks, reserve separate white and green parts
3 tbsp soy sauce
1 tbsp shaoxing wine
2 tbsp vegetable oil
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tsp black pepper, freshly ground
2 sprig cilantro, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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