Steamed Scallion Ginger Fish Fillets With Bok Choy – a delicious recipe with soy sauce, sugar, Shaohsing rice wine, five-spice powder, fillet, fresh ginger. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
2
Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
3
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
4
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
5
Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
347
kcal
Calories
23
g
Fat
32
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup light soy sauce, 2 tablespoons sugar, 1/2 cup Shaohsing rice wine, 1/2 teaspoon five-spice powder, and more.
Yes, Steamed Scallion Ginger Fish Fillets With Bok Choy 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.
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