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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.


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