Steamed Fish with Ginger & Scallion

Method5 steps · about 25 min

1. 1

   Step 1: Use the 1 1/2 lb whole tilapia gutted and scaled. Trim the soft belly fat, scrape away blood residue along the backbone and rinse that residue away with clean water. Pat dry, trim the side fins and make a long cut along the thick back so it cooks evenly. Place in a heatproof dish that fits the steamer.

   Uses 1 1/2 lb whole tilapia · Clean water, enough to rinse blood residue from the fish

   
2. 2

   Step 2: Cut half the ginger into fine strips and reserve for finishing. Thinly slice the other half and lay it over the fish. Cut the green onions (5 stalks) into three sections: place the green tops under the fish for steaming, and finely shred the lower and middle portions for finishing. Wash and reserve the cilantro (5 pieces).

   Uses Prepared whole tilapia · 1 oz ginger, divided · 5 stalks green onion, divided · 5 pieces cilantro

   
3. 3

   Step 3: Mix the 2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1/2 tbsp cooking wine, 1/4 tsp white pepper, separate 1 tbsp sauce water, 1/2 tsp sugar and 1/2 tsp salt.

   Uses 2 tbsp light soy sauce · 1/2 tsp dark soy sauce · 1/2 tbsp cooking wine · 1/4 tsp white pepper · 1 tbsp water · 1/2 tsp sugar · 1/2 tsp salt

   
4. 4

   Step 4: Bring separate steamer water to a full boil just below the rack/plate. Put the prepared fish dish on the rack, cover and steam over high heat for about 12 minutes, or around 10 minutes for a smaller fish. Continue as needed until the thickest flesh reaches 63°C, or is opaque and flakes easily. Turn off the heat and carefully remove the hot dish. Drain the collected cooking juices and remove the ginger slices used during steaming. Put the reserved fine ginger and green onion strips on top of the cooked fish.

   Steam fish until opaque and flaky, or 63°C · 12 minUses Fish with steaming ginger slices and green onion tops · Reserved fine ginger strips (half of the 1 oz ginger) · Reserved shredded lower and middle green onion portions · Water for the steamer, just below the fish plate

   
5. 5

   Step 5: Heat the 2 tbsp oil for about 1 minute until shimmering. Carefully pour it over the cooked fish, aiming for the shredded ginger and green onions. Finish with the prepared cilantro, 1 tbsp sesame oil and the prepared soy sauce mixture, then serve.

   Uses Fully cooked fish with finishing ginger and green onion strips · 2 tbsp oil · Prepared washed cilantro · 1 tbsp sesame oil · Prepared soy seasoning sauce