Chinese Ginger Scallion Fish

• 1 (1.5-pound) white fish, such as sea bass or snapper
• 3 tablespoons fresh ginger, thinly sliced
• 4 green onions, cut into 2-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 cups water
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening sauce)

Steps

1. 1 Rinse the fish and pat it dry. Make 2-3 diagonal slits on each side of the fish.
2. 2 Place ginger slices and half of the scallions inside the fish cavities and on top.
3. 3 In a small bowl, mix soy sauce, rice vinegar, sesame oil, salt, and white pepper. Set aside.
4. 4 Heat a steamer over high heat. Pour water into the steamer base.
5. 5 Place the fish in a heatproof dish and set it in the steamer.
6. 6 Cover and steam for 10-12 minutes, or until fish is opaque and flakes easily.
7. 7 While the fish steams, heat vegetable oil in a small pan. Add garlic and remaining scallions, stir-fry until fragrant.
8. 8 Pour the sauce over the fish once it's done steaming.
9. 9 Optional: Bring the sauce to a gentle simmer and add the cornstarch slurry to thicken.
10. 10 Transfer fish to a serving plate and drizzle with the sauce.

Nutrition

Tips

• Use fresh fish for best flavor and texture.
• If you don't have a steamer, improvise with a metal colander over a pot.
• For extra flavor, add a splash of Shaoxing wine to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a steamer or microwave with a splash of water to keep moist.

Serving Suggestions

• Serve with steamed jasmine rice and a side of stir-fried vegetables.
• Pair with a crisp Chardonnay or a light lager.

FAQ