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The Spruce Eats / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
388 | Calories |
23g | Fat |
3g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 388 |
% Daily Value* | |
Total Fat 23g | 29% |
Saturated Fat 3g | 13% |
Cholesterol 90mg | 30% |
Sodium 682mg | 30% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 41g | |
Vitamin C 2mg | 10% |
Calcium 34mg | 3% |
Iron 1mg | 5% |
Potassium 635mg | 14% |
*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, and a healthy one, too.
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, which provide a unique flavor combination. Serve the fish with simple stir-fried green beans and white rice.
Ingredients
For the Sauce:
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2 tablespoons slivered fresh ginger
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2 clove garlic, minced
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3 tablespoons canola oil
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1 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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1 teaspoon oyster sauce
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1 teaspoon toasted sesame oil
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1/2 teaspoon granulated sugar
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1/2 teaspoon cornstarch
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1/8 teaspoon white pepper
For the Fish:
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2 tablespoons canola oil
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1/4 cup thinly sliced green onions, white parts only
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3 tablespoons cilantro leaves
Steps to Make It
Prepare the Steamer
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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.
The Spruce Eats / Diana Chistruga
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Bring the water to a boil over high heat.
The Spruce Eats / Diana Chistruga
Make the Sauce
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
Prepare the Fish
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
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Carefully remove the plate from the steamer and transfer the fillets to a warmed platter. Spoon the rest of the sauce over the fish.
The Spruce Eats / Diana Chistruga
Serve the Fish
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Heat the remaining 2 tablespoons of canola oil in a small pan until near smoking.
The Spruce Eats / Diana Chistruga
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Place the green onions and cilantro on top of the fish fillets, and carefully drizzle the hot oil over the fish.
The Spruce Eats / Diana Chistruga
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Serve immediately.
Tip
The best way to determine if your steamed fish is done involves testing it with a fork. Place it in the fish at the thickest point and twist it gently. If the fish is ready, it will flake easily and won't look raw or translucent. When in doubt, cook the fish until an instant-read thermometer registers an internal temperature of 140 to 145 F.
Variation
If you don't have a steamer plate as indicated in this recipe, you can still easily make this dish. All you need a shallow pot of boiling water. Place the fish on a wire rack, and insert the rack above the water line in the pot. Place a lid over the pot and keep the water boiling and that will also steam your fish. Similarly, if you have a steamer basket insert that works with your pot, that can also be used.
How to Store Steamed Fish
This fish dish is best refrigerated and eaten within three days of cooking.
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