Steamed Whole Fish with Ginger, Scallions, and Soy

Name: Steamed Whole Fish with Ginger, Scallions, and Soy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters canola oil; 4 cilantro sprigs; 680 grams whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact; 2 by 1/2-inch piece fresh ginger, peeled and finely julienned; 2 servings Kosher salt and freshly ground black pepper; 59 milliliters light soy sauce; 1 Tbsp rice wine; 1 scallion, white and light green parts only, julienned

Steamed Whole Fish with Ginger, Scallions, and Soy

You can never have too many main course recipes, so give Steamed Whole Fish with Ginger, Scallions, and Soy a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 858 calories, 72g of protein, and 62g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up canolan oil, cilantro sprigs, scallion, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper.

Ingredients you will need

Salt And Pepper

Water

Fish

Equipment you will use

Paper Towels

Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.

Ingredients you will need

Ginger

Spread

Fish

Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.

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Water

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Pot

Wok

Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.

Ingredients you will need

Fish

Equipment you will use

Knife

While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.

Ingredients you will need

Soy Sauce

Water

Fish

Wine

Equipment you will use

Bowl

When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid.

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Fish

Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking.

Ingredients you will need

Cilantro

Green Onions

Fish

Cooking Oil

Equipment you will use

Frying Pan

Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them.

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Cilantro

Green Onions

Cooking Oil

Drizzle the soy mixture over the fish and serve immediately.

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Fish

How to Prepare a Whole Fish

Ingredients you will need

Fish

Most markets sell fish that have already been scaled and gutted. If a fish has not been cleaned, you can ask the fishmonger to clean it for you. When we serve a whole fish at the restaurants, we also trim off the fins because the fish is easier to serve without them. With a pair of scissors, cut off the fins from both sides of the fish, from the belly, and then the dorsal fins (the ones running along the back). Finally, trim the tail by cutting it into a V shape and score the fish.

Ingredients you will need

Fish

Equipment you will use

Kitchen Scissors

Equipment

Ingredients

Servings:

118milliliters

canola oil 4

cilantro sprigs 680grams

whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact 2

by 1/2-inch piece fresh ginger, peeled and finely julienned 2servings

Kosher salt and freshly ground black pepper 59milliliters

light soy sauce 1Tbsp

rice wine 1

scallion, white and light green parts only, julienned

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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 Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.