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Steamed Fish with Ginger and Scallions

Steamed Fish with Ginger and Scallions

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets about 150 g (5 oz) each
  • 2 tablespoons fresh ginger thinly julienned
  • 4 green onions scallions, thinly sliced
  • 2 tablespoons gluten-free soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon hot water
  • 1 teaspoon rice vinegar
  • 1 tablespoon vegetable oil
  • ½ teaspoon sugar
  • Salt and black pepper to taste
  • Fresh cilantro optional, for garnish

Method
 

  1. Prepare the fish: Pat the fish fillets dry and place them on a heatproof plate that fits inside your steamer. Lightly season with salt and black pepper.
  2. Add ginger: Scatter half of the julienned ginger over the fish.
  3. Steam: Bring water in a steamer to a boil. Place the plate inside, cover, and steam for 8–12 minutes, depending on the thickness of the fish, until it flakes easily with a fork.
  4. Make the sauce: In a small bowl, mix the gluten-free soy sauce, sesame oil, hot water, rice vinegar, and sugar.
  5. Add toppings: Carefully remove the fish from the steamer. Scatter the remaining ginger and sliced scallions over the top.
  6. Heat the oil: Heat the vegetable oil in a small pan until very hot. Carefully pour it over the ginger and scallions to release their aroma.
  7. Finish: Drizzle the prepared sauce around and over the fish.
  8. Serve: Garnish with fresh cilantro if desired and serve immediately with steamed rice and vegetables.

Notes

Avoid oversteaming the fish—remove it as soon as it flakes easily to keep it tender, moist, and delicate.