Steamed Fish With Scallions And Ginger

Name: Steamed Fish With Scallions And Ginger
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 8
Cuisine: Global
Ingredients: 2 whole fish (about 2 lb each, such as black sea bass or wild salmon), scaled, gutted and scored; 2 Tbsps fresh julienned ginger; 59 milliliters peanut oil; 118 milliliters sliced scallions (green part only); 1 teaspoon sesame oil; 118 milliliters soy sauce; 1 teaspoons sugar

Steamed Fish With Scallions And Ginger is a gluten free, dairy free, and pescatarian recipe with 8 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 78 calories. A mixture of sugar, ginger, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 39 minutes.

Instructions

Position oven racks in upper and lower thirds of oven.

Equipment you will use

Oven

Heat oven to 45

Equipment you will use

Oven

Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Equipment you will use

Aluminum Foil

Baking Sheet

Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket.

Ingredients you will need

Fish

Equipment you will use

Whisk

Bowl

Aluminum Foil

Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish).

Ingredients you will need

Fish

Equipment you will use

Oven

Remove foil and serve with juices.Position oven racks in upper and lower thirds of oven.

Equipment you will use

Aluminum Foil

Oven

Heat oven to 45

Equipment you will use

Oven

Ingredients you will need

Salt And Pepper

Fish

Equipment you will use

Aluminum Foil

Baking Sheet

Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket.

Ingredients you will need

Fish

Equipment you will use

Whisk

Bowl

Aluminum Foil

Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish).

Ingredients you will need

Fish

Equipment you will use

Oven

Remove foil and serve with juices.

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

whole fish (about 2 lb each, such as black sea bass or wild salmon), scaled, gutted and scored 2Tbsps

fresh julienned ginger 59milliliters

peanut oil 118milliliters

sliced scallions (green part only)1teaspoon

sesame oil 118milliliters

soy sauce 1teaspoons

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.