Indulge in the delicate flavors of steamed fish fillets, a culinary delight that combines the freshness of seafood with the aromatic essence of scallions and ginger. This wholesome dish is not only a treat for the taste buds but also a testament to the simplicity of great cuisine. Prepared with a careful selection of ingredients, this recipe promises a tender and flaky fish fillet, infused with the vibrant flavors of scallions and ginger, all complemented by a savory sauce. Accompanying this main course are two additional recipes that elevate the dining experience: a zesty scallion-ginger dipping sauce and a refreshing cucumber salad. These recipes, presented in a step-by-step format, ensure that home cooks of all skill levels can effortlessly create a memorable meal that celebrates the beauty of fresh ingredients and the art of simple cooking.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE STEAMED FISH WITH GINGER AND SCALLION
Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Cantonese homemade meal. This steamed fish recipe is easy and authentic.
Provided by Chefpangcake
Categories Main Course
Number Of Ingredients 8
Steps:
- Slice scallions and julienne ginger, set aside for later use
- In a saucepan, mix the soy sauce with sugar on low heat until homogeneous
- Season the fish fillet with a little salt and back pepper
- Use a deep, wide frying pan or a wok, put the steaming rack inside, and pour water into the pan
- Place the fish on a plate and put the ginger coins on top of the fish. Put the fish on the steaming rack and turn the heat on high to bring to boil. Place the lid on and steam for about 10 -12 minutes.
- Right before the fish is ready, heat up cooking oil in a small pan over high heat for about 2-3 minutes.
- Take out the fish from the pan when it's done. Place the julienned scallions and ginger on top of the fish fillet.
- While the oil is blazing hot, quickly pour it over the fish, scallion, and ginger
- Drizzle the sweet soy sauce over the fish. Serve warm
Nutrition Facts : Calories 252 kcal, ServingSize 1 serving
CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAMED FISH WITH SCALLIONS AND GINGER
This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.
Provided by Anita Lo
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
- Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
- Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
- Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.
STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY
Steps:
- In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
- Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
- Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
- While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
- Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED FISH FILLETS WITH SCALLION-GINGER OIL
Categories Fish Ginger Quick & Easy Low/No Sugar Wheat/Gluten-Free Summer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
- In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
STEAMED FISH WITH GINGER AND SCALLIONS
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Provided by Chef Kate
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.
Tips:
- Choose fresh fish fillets. The fresher the fish, the better it will taste. Look for fillets that are firm and have a mild, briny smell.
- Use a variety of fish fillets. This recipe can be made with any type of fish fillet, so feel free to experiment. Some popular choices include salmon, cod, tilapia, and halibut.
- Marinate the fish fillets in the ginger-scallion oil before steaming. This will help to infuse the fish with flavor and keep it moist.
- Steam the fish fillets until they are just cooked through. Overcooking the fish will make it dry and tough.
- Serve the steamed fish fillets immediately. They are best enjoyed when they are hot and fresh.
Conclusion:
Steamed fish fillets with scallion-ginger oil is a healthy and delicious dish that can be made in just 30 minutes. It is a great option for a light and flavorful meal. Serve the fish with steamed rice or vegetables, and enjoy!
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