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Home > Restaurants > Recipes > Steamed Fish With Scallions and Ginger

Steamed Fish With Scallions and Ginger

Provided by: Chef Anita Lo

  • Type of Dish: Main Courses
  • Servings: 4
  • Cuisine: Asian
  • Special Requests: Healthy, Quick and Easy
  • Reader Rating: Write a Review

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In this dish from Annisa chef Anita Lo, the head and tail of fish are symbolic of beginning and end of the year.

Ingredients

1 (1½-pound) whole white-fleshed fish, such as black sea bass, scales removed, gutted, flesh scored (on a bias) in 2-inch intervals down to the bone
Salt and black pepper
¼ cup thinly sliced (on a bias) scallion greens
1 heaping tablespoon finely julienned fresh ginger
¼ cup soy sauce
3 tablespoons peanut oil
Dash of sesame oil
Pinch of sugar
¼ cup thinly sliced (on a bias) scallion greens
1 heaping tablespoon finely julienned fresh ginger
¼ cup soy sauce
3 tablespoons peanut oil
Dash of sesame oil
Pinch of sugar

Instructions

Put the fish in a shallow, heatproof dish. Season lightly with salt and pepper inside and out.
Disperse the scallions and ginger on top, underneath, and inside the fish.
In a separate bowl, combine the remaining ingredients and pour over the fish.
Place the dish with the fish on a rack above boiling water in a suitable pot and cover the pot.
Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 6 to 7 minutes.
Serve.

Recipe courtesy Lo's cookbook Cooking Without Borders.

(Published 2011)
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