Growing up, one of my absolute favorite things was Chinese steamed fish with ginger and scallions. We would get a whole steamed fish at restaurants, or have a steamed filet at home. This recipe works for either – it just depends how comfortable you are pulling the meat from the skin and bones. While I liked the fish, my favorite part was the insanely delicious sauce. I would finish off any meal that included this steamed fish with a bowl of rice and fish sauce… better than any Chinese dessert in my opinion!
Guessipe
- 1 1/2 – 2 lbs white fish
- 3 TBSP ginger, julienned
- 6 green onions, julienned, green and white parts separated
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tsp sugar
- 1/4 tsp white pepper
Fill a wok with an inch of water and bring to a boil. Place the fish in a heat-proof dish on a steamer tray inside the wok. Cover and steam until the fish is cooked through (about 10 minutes). Pour off all the liquid that accumulates in the dish.
Spread the green parts of the scallion and half the ginger on top of the fish.
In a pan, heat the other half of the ginger, oil, soy sauce, water, sugar, and white pepper until simmering. Add in the white parts of the scallion and stir until the mixture is simmering again.
Pour the mixture over the fish and serve. Eat with rice, which is so good with lots of the yummy fish sauce spooned onto it!
