Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 2

How to Make It

Step 1    

Heat 1 tablespoon of the peanut oil in a small skillet. Add the onion and a pinch of salt and cook over high heat, stirring once or twice, until browned, about 2 minutes. Transfer to a small bowl and stir in the ginger.

Step 2    

In a large wok, set a round rack that will sit at least 3 inches above the bottom. Add 2 inches of water and bring to a boil. Set the fish on a heatproof plate that will fit in the wok and sprinkle the onion and ginger on the fish. Set the plate on the rack, cover the wok and steam the fish over moderate heat until just cooked through, about 20 minutes.

Step 3    

Drizzle the fish with soy sauce. In a small skillet, warm the remaining 1 tablespoon of peanut oil with the sesame oil over moderately high heat, then pour it over the fish. Sprinkle with the cilantro and scallion and serve.

Suggested Pairing

A pure, crisp white with citrus, spice and a kick of acidity will balance the salt and complement the fresh ginger here. Try a white blend from Alsace that includes Riesling and Gewürztraminer grapes.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Lumi Or Kenny

Review Body: I really enjoyed this, but instead of just pouring the soy sauce over I put some peanut oil, soysauce, scallion, cilantro, and some extra onions+ginger into a pot. Boiled it and poured it over the fish

Review Rating: 5

Date Published: 2017-03-14