Steamed Fish with Ginger and Scallions Recipe

Name: Steamed Fish with Ginger and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light soy sauce; 2 tablespoons dry white wine; 2 teaspoons white wine vinegar; 2 teaspoons peanut oil; 1/8 teaspoon salt; Generous pinch of freshly ground white pepper; One 2-pound whole red snapper, striped bass or sea bass, cleaned with head and tail intact; 2 1/2 tablespoons julienned fresh ginger; 3 scallions2 cut into 2-inch lengths, 1 thinly sliced; About 8 cups of boiling water; 1 teaspoon Asian sesame oil; 1 1/2 tablespoons minced fresh cilantro

Servings: persons

2 tablespoons light soy sauce
2 tablespoons dry white wine
2 teaspoons white wine vinegar
2 teaspoons peanut oil
1/8 teaspoon salt
Generous pinch of freshly ground white pepper
One 2-pound whole red snapper, striped bass or sea bass, cleaned with head and tail intact
2 1/2 tablespoons julienned fresh ginger
3 scallions2 cut into 2-inch lengths, 1 thinly sliced
About 8 cups of boiling water
1 teaspoon Asian sesame oil
1 1/2 tablespoons minced fresh cilantro

1
In a small bowl, stir together the soy sauce, wine, vinegar, peanut oil, salt and white pepper.
2
Set the fish in a 10-inch glass or ceramic pie pan and rub the marinade all over the fish, inside and out.
3
Sprinkle 1/2 tablespoon of the ginger and half of the cut scallions in the cavity; spread the remaining cut scallions and 1 more tablespoon of the ginger under the fish.
4
Sprinkle the remaining 1 tablespoon ginger over.
5
Set a cake rack in a wok and pour in enough boiling water to reach 1 inch below the rack.
6
Set the fish on the rack, cover the wok with a lid and steam over high heat just until the fish flakes easily and is opaque throughout, about 20 minutes.
7
Using 2 large metal spatulas, transfer the fish to a platter.
8
Pour the pan juices over and drizzle with the sesame oil.
9
Garnish with the sliced scallion and cilantro and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons light soy sauce, 2 tablespoons dry white wine, 2 teaspoons white wine vinegar, 2 teaspoons peanut oil, and more.

Yes, Steamed Fish with Ginger and Scallions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Fish with Ginger and Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions