Ginger Scallion Steamed Fish
Rinse the fish and pat it dry. Make 3–4 diagonal slits on both sides. Rub with sesame oil, salt, and pepper.
Peel and julienne the ginger. Cut the scallions into thin strips. Reserve a small portion for garnish.
Make a bed of ginger and scallions on a heatproof plate. Place the fish on top and stuff some ginger and scallions inside the cavity.
Fill a wok or large pot with water and bring it to a boil. Place the fish on a steaming rack and steam for 8–12 minutes, until the fish flakes easily.
While the fish is steaming, mix soy sauce, hot water, sugar, salt, and pepper in a small bowl.
Heat cooking oil in a small pan until hot.
Remove the fish from the steamer. Discard the cooked ginger and scallions from under the fish.
Top the fish with the reserved fresh ginger and scallions (and optional: chili). Pour the soy sauce mixture over the fish, then drizzle with hot oil.
Serve immediately and enjoy!
Directions
Rinse the fish and pat it dry. Make 3–4 diagonal slits on both sides. Rub with sesame oil, salt, and pepper.
Peel and julienne the ginger. Cut the scallions into thin strips. Reserve a small portion for garnish.
Make a bed of ginger and scallions on a heatproof plate. Place the fish on top and stuff some ginger and scallions inside the cavity.
Fill a wok or large pot with water and bring it to a boil. Place the fish on a steaming rack and steam for 8–12 minutes, until the fish flakes easily.
While the fish is steaming, mix soy sauce, hot water, sugar, salt, and pepper in a small bowl.
Heat cooking oil in a small pan until hot.
Remove the fish from the steamer. Discard the cooked ginger and scallions from under the fish.
Top the fish with the reserved fresh ginger and scallions (and optional: chili). Pour the soy sauce mixture over the fish, then drizzle with hot oil.
Serve immediately and enjoy!
