Steamed Fish with Ginger and Scallion
About This Recipe
|This recipe appears in:||Seriously Asian: How to Take a Fat Hiatus|
- 8 ounce fillet of fish
- 1/2 teaspoon of salt
- 2-inch piece of ginger, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
Pat the fillet of fish dry and rub with the salt. Place the fillet on a dish that can be set inside a steamer. Liberally scatter the ginger and green onion beneath, on top, and surrounding the fish.
Set the dish inside a bamboo steamer or a pot with a steam rack. Bring the pot of water to a boil, then place the steamer on top and steam over medium-high heat for 5 to 7 minutes, depending on the type and thickness of the fillet. The fish will be ready when the meat turns opaque and barely flakes apart.
Carefully remove the plate from the steamer and pour off the fat and liquid that will have pooled in the bottom of the dish. With a light hand, drizzle the soy sauce and sesame oil over the fillet. Sprinkle the plate with more fresh ginger, if desired. Serve immediately.