Ginger-Soy Steamed Fish
- Yield 4 servings
Steaming keeps this fish flavorful, moist, and healthy.
A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist.
- 1 1/2 pounds or 4 (6-ounce) sea bass or halibut filets
- 1/4 cup green onions, white parts only, finely sliced at an angle
- 3 tablespoons cilantro leaves
- 2 tablespoons canola oil
- 2 tablespoons fresh ginger, finely sliced into 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
- Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.
- Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.
- 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 filets to a warmed platter and spoon the sauce over the fish.
- To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.
Recipe by Farina Kingsley of Farina’s Asian Pantry