Steamed Whole Fish With Scallions And Ginger
A delicate steamed fish with fragrant ginger and scallions, enhanced by soy and sesame oil—perfect for a light, flavorful meal suited for seafood lovers and entertaining guests.
Ingredients
Instructions
- Have the fish cleaned and scaled but leave the head on. If necessary, trim the tail.
- Slash the fish to the center bone at 1 1/2 inch intervals.
- Place the fish on a platter; sprinkle with the sherry and let stand for 20 minutes.
- Trim and wash the scallions, slit in half lengthwise, and cut into 2-inch pieces. Shred the ginger slices into matchstick pieces.
- Sprinkle the soy sauce and sesame oil atop the fish, then crisscross the ginger shreds on top of the fish and place the scallion pieces atop the ginger.
- Place the steaming rack inside the steaming wok.
- Add 5 to 6 cups of water to the wok and bring to a boil.
- Lower the platter onto the rack, cover the wok, and steam the fish over high heat for 12 to 15 minutes, depending on size and girth.
- The fish is done when the flesh pulls away from the bone easily.
- Remove the platter from the wok with a plate lifter or pot holders.
- Place the fish platter on a larger platter and bring to the table.
- Enjoy!
Tips & Substitutions
For the best flavor, choose a fresh fish and ensure it's scaled and cleaned properly. If you don't have dry sherry, you can use white wine or even rice wine as a substitute. Adjust the ginger and scallions based on your taste preference; more ginger adds a nice kick. Ensure the fish fits comfortably in your steaming wok for even cooking.
Serving Suggestions
Serve the steamed fish hot, garnished with additional scallions if desired. It pairs beautifully with steamed rice and a side of stir-fried vegetables for a complete meal. Consider serving it alongside dishes like Oriental Luncheon Salad or Seafood Egg Rolls for a delightful spread of flavors.
Storage & Reheating
Leftover steamed fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the fish again to avoid drying it out, or use the microwave in short intervals to warm it without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Steamed Whole Fish With Scallions And Ginger contains roughly 1379 calories, with 7g protein, 1g carbohydrates, and 152g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1439mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to fully thaw it before cooking. This ensures even cooking throughout and better texture. Ideally, use fresh fish for the best flavor and quality.
What can I serve with the steamed fish?
Steamed fish pairs well with a variety of sides. Consider serving it with jasmine rice, sautéed vegetables, or a refreshing salad. For a complete meal, add dishes like Vegetable Stir-Up or Gon Lo Mein to complement the flavors.
How do I know when the fish is done cooking?
The fish is done when the flesh easily flakes away from the bone. If you notice the flesh has turned opaque and is firm to the touch, it's likely ready. Always err on the side of caution to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).