Steamed Fish with Scallions and Ginger Recipes



Steamed Fish with Scallions and Ginger is a traditional Chinese meal recognized for its clean tastes and simplicity. A whole fish, usually a white-fleshed fish like sea bass or tilapia, is cooked to perfection with fragrant scallions and ginger. This meal is well-known for its delicate aromas and the natural flavor of the fish, which is enhanced by the aromatics of scallions and ginger. It's a light and healthful alternative that's popular in Chinese cooking.



This Steamed Fish Recipe is prepared in a more oriental style. Ingredients such as sesame oil and soy sauce are required to boost the taste. It is also advised to slit the fish to allow it to absorb the sauce more effectively. This dish is not difficult in terms of intricacy. In fact, you can make it in just 20 minutes. To prepare it, you'll need a steamer, which might be a bamboo steamer or a multifunctional cooker/steamer.



This dish calls for salt water fish, which is suggested but not needed. Salt water fish usually has a greater taste than fresh water fish. For this dish, I used a medium-sized entire red snapper. Feel free to use any type of fish you choose, as long as it fits in your steamer.



Here's a basic recipe for preparing Steamed Fish with Scallions and Ginger:



Ingredients:



- 1 whole fish (about 1.5 to 2 pounds), cleaned and scaled (sea bass, tilapia, or other white-fleshed fish)

- 2-3 scallions (green onions), julienned into long strips

- 3-4 slices of fresh ginger

- 2 tablespoons light soy sauce

- 1 tablespoon Shaoxing wine (or dry sherry)

- 1 teaspoon sesame oil

- Salt to taste

- Fresh cilantro leaves for garnish (optional)

- Steamed jasmine rice, for serving



Instructions:



1. Prepare the Fish:

   - Ensure that the fish has been cleaned, gutted, and scaled. Cut the fish in shallow diagonal slices on both sides. This allows the flavors to permeate and helps the fish cook more evenly.


2. Season the Fish:

   - Rub a little salt inside and out of the fish.


3. Arrange the Scallions and Ginger:

   - Place some of the scallions and ginger pieces, julienned, into the fish cavity and on top of the fish.


4. Steam the Fish:

   - Place the fish in a heatproof dish or on a heatproof plate that fits inside your steamer. Make sure the platter is deep enough to collect any dripping juices.

   - Bring water to a boil in a steamer. Place the dish or plate with the fish in the steamer once the water is boiling.

   - Steam the fish in a covered steamer over high heat. The cooking time depends on the size and thickness of the fish. As a rough rule of thumb, it should take around 10-15 minutes per pound of fish. When the fish flakes easily with a fork and the flesh is opaque, it is done.


5. Prepare the Sauce:

   - You may make the sauce while the fish is heating. Warm the light soy sauce and Shaoxing wine in a small saucepan over low heat. Set aside the sauce after stirring in the sesame oil.


6. Garnish and Serve:

   - Remove the cooked fish from the steamer and discard any extra liquid.

   - Garnish the steamed fish with the leftover julienned onions and fresh cilantro leaves, if preferred.

   - Warm the sauce and pour it over the fish.


7. Serve Hot:

   - Steamed Steamed Fish with Scallions and Ginger is best served hot with steamed jasmine rice.

   - Enjoy your homemade Steamed Fish with Scallions and Ginger!

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