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  Steamed  Fish with Ginger, Soy and Scallions

INGREDIENTS:

 

 

  • 1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact

  • Kosher salt and freshly ground black pepper 

  • 2 by 1/2-inch piece fresh ginger, peeled and finely julienned

  • 2 cloves garlic

  • 1/4 cup light soy sauce 

  • 1 tablespoon rice wine

  • 1/4 cup hoisin Sauce

  • 1/4 Oyster Sauce

  • 1 scallion, white and light green parts only, julienned 

  • 4 cilantro sprigs

  • 1/2 cup canola oil

DIRECTIONS:

1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.

2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Bring the water to a boil over high heat. 

3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.

4. While the fish is steaming, in a small bowl, stir together the soy sauce, oyster sauce, hoisin sauce, garlic, wine, and 1 cup of water. Set aside.

5. When the fish is ready, in a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately. 

 

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