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Steamed Fish with Ginger and Scallions

Steamed Fish with Ginger and Scallions

Chinese steamed fish fillets with ginger, scallions, soy, and a hot-oil finish. Includes thermometer doneness check at 145°F.
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Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 2 white fish fillets (cod, halibut, sea bass, or haddock), 7 oz each, about 1 inch thick at the thickest point
  • 2 tbsp fresh ginger, cut into thin julienne strips, divided
  • 3 scallions: 1 cut into 2-inch pieces (for under the fish), 2 thinly sliced lengthwise into strips (for the top)
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine (optional)
  • 1 tsp sugar
  • 2 tbsp neutral oil (for the hot-oil finish)
  • 1 tsp toasted sesame oil
  • Salt, to taste

Method
 

  1. Set up a steamer: a wok or wide pot with 2 inches of water, a trivet or steamer rack, and a lid that closes. Bring the water to a full boil before the fish goes in — the fish should meet full steam, not a warming pot.
  2. Pat the fillets dry. Season lightly with salt. Lay half the ginger and the 2-inch scallion pieces on a heatproof plate; set the fillets on top (this lifts the fish so steam circulates underneath). Scatter the remaining under-fish ginger over the top. Drizzle with the Shaoxing wine, if using.
  3. Set the plate in the steamer, cover, and steam over medium-high heat for about 9 minutes for 1-inch fillets.
  4. Check doneness with an instant-read thermometer in the thickest part of the largest fillet: it must read 145°F (63°C) (FoodSafety.gov safe minimum for fish). The flesh should also flake easily and look opaque throughout. If under, steam 2 minutes more and re-check. Do not serve on time alone.
  5. While the fish steams, stir the soy sauce, sugar, and sesame oil together in a small bowl.
  6. Transfer the fish to a serving plate; discard the steamed ginger and scallion pieces underneath (they have done their job). Top with the fresh scallion strips and any remaining fresh ginger.
  7. Heat the 2 tbsp neutral oil in a small pan until very hot and just starting to shimmer. Pour it slowly over the scallions and ginger on the fish — keep your face and hands clear; it will sizzle.
  8. Spoon the soy mixture around (not over) the fish. Serve immediately with rice.