Steamed Fish Fillets With Scallion Ginger Oil Recipes

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CHINESE STEAMED FISH WITH GINGER AND SCALLION



Chinese Steamed Fish with Ginger and Scallion image

Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Cantonese homemade meal. This steamed fish recipe is easy and authentic.

Provided by Chefpangcake

Categories     Main Course

Number Of Ingredients 8

10 oz Cod fillet
3 stalks Scallion
1 Ginger
2 tbsp Soy sauce
1 tsp Sugar
4 tbsp Peanut oil
1/2 tsp Salt
1/2 tsp Pepper

Steps:

  • Slice scallions and julienne ginger, set aside for later use
  • In a saucepan, mix the soy sauce with sugar on low heat until homogeneous
  • Season the fish fillet with a little salt and back pepper
  • Use a deep, wide frying pan or a wok, put the steaming rack inside, and pour water into the pan
  • Place the fish on a plate and put the ginger coins on top of the fish. Put the fish on the steaming rack and turn the heat on high to bring to boil. Place the lid on and steam for about 10 -12 minutes.
  • Right before the fish is ready, heat up cooking oil in a small pan over high heat for about 2-3 minutes.
  • Take out the fish from the pan when it's done. Place the julienned scallions and ginger on top of the fish fillet.
  • While the oil is blazing hot, quickly pour it over the fish, scallion, and ginger
  • Drizzle the sweet soy sauce over the fish. Serve warm

Nutrition Facts : Calories 252 kcal, ServingSize 1 serving

STEAMED FISH WITH SCALLIONS AND GINGER



Steamed Fish with Scallions and Ginger image

This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.

Provided by Anita Lo

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds whole black sea bass, gutted and scaled. May substitute with tilapia or branzino
1 4-inch knob ginger
3 scallions
Kosher salt
Freshly ground black pepper
1/4 cup soy sauce
3 tablespoons peanut oil
1 dash toasted sesame oil
1/2 teaspoon sugar

Steps:

  • Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
  • Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
  • Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
  • Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

STEAMED WHOLE FISH WITH GINGER AND SESAME



Steamed Whole Fish With Ginger and Sesame image

Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 11

2 whole fish, like black sea bass or red snapper, about 1 1/2 pounds each, gutted and scaled by a fishmonger
Salt and pepper
2 tablespoons Chinese sweet wine or dry sherry
2 tablespoons soy sauce
2 tablespoons grated ginger
3 garlic cloves, minced
1 tablespoon chile bean paste, available in a Chinese grocery
1 teaspoon sesame oil, more for dressing
2 teaspoons vegetable oil
2 bunches scallions, cut in 3-inch lengths
1 bunch cilantro

Steps:

  • Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
  • Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
  • Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
  • Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
  • To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

STEAMED FISH WITH GINGER & SPRING ONION



Steamed fish with ginger & spring onion image

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
  • Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY



Steamed Scallion Ginger Fish Fillets with Bok Choy image

Provided by Shirley Cheng

Categories     Wine     Fish     Ginger     Onion     Marinate     Steam     Spice     Healthy     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup light soy sauce
2 tablespoons sugar
1/2 cup Shaohsing rice wine
1/2 teaspoon five-spice powder
2 pounds sole fillet, cut into 8 pieces
1 (1-inch) piece fresh ginger, finely julienned
6 tablespoons vegetable oil
8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
Stir-Fried Baby Bok Choy

Steps:

  • In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
  • Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
  • Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
  • While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
  • Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

STEAMED FISH FILLETS WITH SCALLION-GINGER OIL



Steamed Fish Fillets with Scallion-Ginger Oil image

Categories     Fish     Ginger     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 pound white fish fillets
2 tablespoons vegetable oil
a 1 1/2-inch-long piece of fresh gingerroot, peeled and cut into julienne strips
1 large scallion, cut into julienne strips
1 teaspoon Oriental sesame oil
soy sauce to taste as an accompaniment
white-wine vinegar or to taste as an accompaniment

Steps:

  • Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
  • In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.

STEAMED FISH WITH GINGER & SCALLION (薑葱蒸魚)



Steamed Fish with Ginger & Scallion (薑葱蒸魚) image

The must-have recipe for your classic Cantonese homestyle meal!

Provided by Made With Lau

Categories     side dish

Time 25m

Yield 4

Number Of Ingredients 13

1.5 lb tilapia
1 oz ginger
5 stalks green onion
5 pieces cilantro
2 tbsp oil
2 tbsp light soy sauce
0.5 tsp dark soy sauce
0.5 tbsp cooking wine
0.25 tsp white pepper
1 tbsp water
0.5 tsp sugar
0.5 tsp salt
1 tbsp sesame oil

Steps:

  • First, prepare the tilapia (ours was already gutted and de-scaled when we bought it; if yours wasn't, make sure to do that!):
  • We'll be cutting ginger into two different shapes to use in two different places.
  • In a small bow, mix together light soy sauce, dark soy sauce, cooking wine, white pepper, water, sugar, and salt.
  • Set the steamer rack in your wok. Boil water in (or add boiling water to) the wok, enough water to nearly reach where the dish will sit.
  • Heat oil on high heat for about 1 minute, or until shimmering. Then, carefully pour the oil over the fish.

STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION



Steamed Fish with Seasoned Soy Sauce and Scallion image

This preparation of steamed fish is a classic dish cooked at home for family gatherings, special occasions and Lunar New Year. It is often included as one of the courses at any Chinese banquet, regardless of the occasion. This dish symbolizes good fortune and abundance, as the Chinese word for "fish" sounds very similar to the Chinese word for "abundance." When I was growing up, my mom often made this dish for Lunar New Year celebratory meals. The traditional flavors of this recipe invoke those childhood memories and are sure to bring back nostalgia for anyone who grew up in a Chinese household.

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons Shaoxing wine
1 cup chicken stock
7 tablespoons light soy sauce
2 tablespoons sugar
1 quarter-sized slice peeled ginger
1 quarter-sized piece dried tangerine peel
One 3-pound whole fish, such as sea bass or snapper, cleaned (see Cook's Note)
Two 2-by-1-inch slices peeled ginger, cut into julienne strips
5 stalks scallion, cut into julienne strips
1/3 cup canola oil
5 sprigs fresh cilantro, for garnish

Steps:

  • For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
  • For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
  • Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
  • Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
  • Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.

STEAMED FISH WITH GINGER AND SCALLIONS



Steamed Fish With Ginger and Scallions image

You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.

Provided by Chef Kate

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 fish fillets (halibut or a white fleshed fish of your choice)
salt and pepper
1/2 inch fresh ginger, peeled and smashed
3 scallions, sliced and smashed
1 cup soy sauce
1 1/4 cups chicken stock, hot, preferably homemade and unsalted
1/4 cup sugar
fresh cilantro
2 tablespoons scallions, julienned
2 tablespoons fresh ginger, peeled, julienned
1 ounce sesame oil, heated

Steps:

  • Preheat the oven to 375°F.
  • Place each fish fillet on a large piece of aluminum foil.
  • Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
  • Bring up the ends of each piece of foil and close up to form four loose pouches.
  • Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
  • While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
  • Open one foil packet and make sure fish is coked through.
  • If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
  • Drizzle the hot oil over the fish and serve, with extra sauce on the side.

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From fultonfishmarket.com


GINGER-SCALLION STEAMED COD | CHRISTOPHER KIMBALL’S MILK STREET
Aromatics such as ginger, scallions and cilantro simmer in the steaming water, imparting subtle flavor. The key to steaming's success is the temperature. While frying and sautéeing fish exposes its delicate muscle fibers to high temperatures—causing the fibers to shrink and lose moisture—steam creates a gentle, consistent heat. That mild.
From 177milkstreet.com


CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS
Pour an inch of water in a wide skillet with a well fitting lid. Bring the water to a boil, then reduce the heat until just simmering. Cut the fish fillets into 2 to 3 inch pieces.
From tasteoftheplace.com


WHOLE FISH DRIZZLED WITH HOT GINGER-SCALLION OIL RECIPE - FOOD
Step 3. Heat oil in a small saucepan over medium until very hot but not smoking, about 5 minutes. Immediately and carefully pour hot oil over scallion mixture on fish. You should hear sizzling ...
From foodandwine.com


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