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Steamed Fish with Ginger and Scallions

Plus: More Seafood Recipes and Tips

  • Servings: 4

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  • 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 scallions—2 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. 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.


One Serving Calories 140 kcal, Protein 18 gm, Carbohydrate 2 gm, Cholesterol 78 mg, Total Fat 5.7 gm, Saturated Fat 1 gm.

Contributed By Published April 1996

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