My F&W
quick save (...)

Steamed Fish with Ginger and Scallions

  • FAST
  1. 2 tablespoons light soy sauce
  2. 2 tablespoons dry white wine
  3. 2 teaspoons white wine vinegar
  4. 2 teaspoons peanut oil
  5. 1/8 teaspoon salt
  6. Generous pinch of freshly ground white pepper
  7. One 2-pound whole red snapper, striped bass or sea bass, cleaned with head and tail intact
  8. 2 1/2 tablespoons julienned fresh ginger
  9. 3 scallions—2 cut into 2-inch lengths, 1 thinly sliced
  10. About 8 cups of boiling water
  11. 1 teaspoon Asian sesame oil
  12. 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. 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. Sprinkle the remaining 1 tablespoon ginger over.
  3. Set a cake rack in a wok and pour in enough boiling water to reach 1 inch below the rack. 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.
  4. Using 2 large metal spatulas, transfer the fish to a platter. Pour the pan juices over and drizzle with the sesame oil. Garnish with the sliced scallion and cilantro and serve.
Notes One Serving Calories 140 kcal, Protein 18 gm, Carbohydrate 2 gm, Cholesterol 78 mg, Total Fat 5.7 gm, Saturated Fat 1 gm.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.