Ginger-Soy Steamed Fish

Ginger-Soy Steamed Fish
Ginger-Soy Steamed Fish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tablespoons finely sliced ginger, sliced into slivers

  • 2

    cloves garlic, minced

  • 3

    Tablespoons canola oil

  • 1

    Tablespoon light soy sauce

  • 1

    Tablespoon dark soy sauce

  • 1

    Teaspoon oyster sauce

  • 1

    Teaspoon toasted sesame oil

  • 1/2

    Teaspoon sugar (optinal)

  • 1/2

    Teaspoon cornstarch

  • 1/8

    Teaspoon ground white pepper

  • 1 1/2

    Pound or four 6-ounce sea bass or halibut fillets

  • 2

    Tablespoons canola oil

  • 1/4

    Cup scallions, white parts only, sliced finely on a bias

  • 3

    Tablespoons cilantro leaves

Directions

For the sauce Combine the ingredients for the sauce in a small bowl. Set aside. For the fish Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat. Place the fish fillets on a plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon the sauce evenly over the fish fillets. Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7-10 minutes per inch thickness of fish. Carefully remove the plate from the steamer, transfer the fillets to a warmed platter, and spoon the sauce over the fish. To serve, heat the oil in a small pan until near smoking. Place the scallions and cilantro on top of the fish fillets and carefully drizzle the hot oil over the fish. Serve immediately.

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