|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish.
If you don't have a wok, don't fret; you can steam the fish on a rack in a deep pan that has a lid or in a lidded steamer basket.
This steaming technique can be applied to whole fish, not just to fillets as done here. Some dishes, like Chinese pot stickers or dumplings, use a combination of cooking techniques—steaming and pan-frying.
This recipe's sauce uses both light and dark soy sauces.
- For the Fish:
- 4 (6-ounce) sea bass or halibut fillets
- 1/4 cup green onions (white parts only, finely sliced on the bias)
- 3 tablespoons cilantro leaves
- 2 tablespoons canola oil
- For the Sauce:
- 2 tablespoons fresh ginger (sliced into fine slivers)
- 2 cloves garlic (minced)
- 3 tablespoons canola oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon ground white pepper
Note: While there are multiple steps to this recipe, this ginger-soy steamed fish is broken down into workable categories to help you better plan for cooking.
Prepare the Steamer
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water level should be below the steaming rack.
Bring the water to a boil over high heat.
Make the Sauce
Gather the ingredients.
In a small bowl, whisk together the ginger, garlic, 3 tablespoons canola oil, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper.
Prepare the Fish
Gather the ingredients.
Place the fish fillets on a heatproof plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon some of the sauce evenly over the fish fillets.
Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish.
Carefully remove the plate from the steamer and transfer the fillets to a warmed platter and spoon the rest of the sauce over the fish.
Serve the Fish
Heat the remaining 2 tablespoons of canola oil in a small pan until near smoking.
Place the green onions and cilantro on top of the fish fillets, and carefully drizzle the hot oil over the fish.