Steamed Whole Fish With Ginger Scallions And Soy Recipes

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CHINESE STEAMED WHOLE FISH



Chinese Steamed Whole Fish image

A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

Provided by Bill

Categories     Fish and Seafood

Time 35m

Number Of Ingredients 10

1 whole striped bass or sea bass ((about 1 ½ lbs/680g, cleaned; see instructions))
3 tablespoons fresh ginger ((finely julienned))
2 scallions ((finely julienned with green and white parts separated))
8 sprigs fresh cilantro ((roughly chopped))
¼ cup canola oil ((plus 2 tablespoons))
¼ cup water
¼ teaspoon salt
¾ teaspoon sugar
¼ cup light soy sauce
Fresh ground white pepper to taste

Steps:

  • Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
  • Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
  • Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
  • Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
  • Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
  • For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
  • Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
  • Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
  • Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
  • Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!

Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY



Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

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 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.

SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO



Soy-Steamed Fish With Scallions and Pistachio image

This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don't have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.

Provided by David Tanis

Categories     for two, quick, seafood, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

3/4 pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
Salt
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon Chinese fermented black-bean paste or sauce (optional)
2 scallions, white and pale green parts only, cut into fine julienne
2 tablespoons pistachio oil or vegetable oil
1 1-inch chunk fresh ginger, peeled and cut into fine julienne
2 tablespoons toasted chopped pistachios, for garnish
Cilantro sprigs, for garnish

Steps:

  • Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
  • In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
  • Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
  • Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
  • Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
  • In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
  • Garnish with pistachios and cilantro sprigs, and serve immediately.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 2 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams

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.

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 AND SCALLIONS



Steamed Fish With Ginger and Scallions image

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories     Dinner     Seafood     Fish     Bass     Snapper     Ginger     Green Onion/Scallion     Soy Sauce     Wine     Lunar New Year     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Steam     Healthy

Yield Makes 4 servings

Number Of Ingredients 8

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

Steps:

  • Set up your steamer over high heat.
  • Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
  • In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
  • Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
  • Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

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From kirbiecravings.com


JESSIE’S SPECIAL STEAMED WHOLE FISH RECIPE | BON APPéTIT
2022-01-30 Step 1. Pat one 1–1½-lb. whole fish (such as red snapper, black sea bass, or dorade) dry, then rub with 2 Tbsp. dry rice wine (such as michiu or sake) and sprinkle 1 tsp. Diamond Crystal or ½ ...
From bonappetit.com


CHINESE STEAMED FISH WITH GINGER AND SCALLIONS - SIMMER
2020-01-20 Season fillets with salt. Evenly drape the julienned ginger on each piece of fish, followed by the garlic slices, along with half of the julienned scallions. Pour the coconut aminos all over the fillets. Place the dish into a prepared steamer with water in the bottom cavity. Cover the fish and steam on high heat for 5 minutes.
From simmerandsunshine.com


CHINESE STEAMED FISH WITH GINGER SHALLOT SAUCE - RECIPETIN EATS
2016-11-23 While the fish is cooking, chop up the ginger and shallots (aka scallions / green onions) and heat up a bit of oil in a small saucepan. Not much is required, just 2 tablespoons per fish. Once the fish is cooked, transfer it to serving plates. Pile on the ginger and shallots, then sprinkle with salt and drizzle with soy sauce and sesame oil.
From recipetineats.com


CANTONESE-STYLE STEAMED TOFU WITH GINGER & SCALLIONS - THE WOKS …
2021-05-17 Meanwhile, make the sauce. Heat a wok or small saucepan over medium high heat, and add the oil. Add the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds. Then add the rest of the scallions and cilantro. The mixture should be sizzling. Add the soy sauce, sugar, and water.
From thewoksoflife.com


STEAMED FISH WITH GINGER & SCALLIONS RECIPE - RACHAEL RAY IN SEASON
Meanwhile, in a small bowl, mix the soy sauce, sugar, and 2 tbsp. warm water; stir to dissolve sugar. Step 3. Using a fish spatula, carefully transfer the fish and ginger from the steamer to a serving platter, draining any excess liquid. Drizzle the sesame oil on top of the fillets and scatter over the scallion. Step 4.
From rachaelraymag.com


STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY SAUCE
Place the plate holding the fish on the steamer rack, cover, and steam for about 8 minutes depending on the fish size. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside. When the fish is ready, take out the plate. Lay the scallion and cilantro along the top of the fish.
From mammafong.com


CHINESE NEW YEAR: STEAMED CHINESE FISH RECIPE | EASY SNAPPER …
Preheat the oven to 400ºF. Line a baking dish big enough to hold the fish with enough foil to cover and wrap the fish without any gaps. Add the fish as prepared above. Mix together the soy sauce and sesame oil and drizzle over the fish. Fold the foil over the fish and seal the edges together to create a foil packet.
From fultonfishmarket.com


STEAMED WHOLE FISH WITH SCALLION AND GINGER RECIPE
2022-02-09 1. Clean the fish properly and pat dry. 2. Lay the fish on a plate and drizzle rice wine on top of the fish. Top the fish with half of the cut ginger strips. 3. Heat up a pot with enough water for ...
From today.com


STEAMED FISH WITH GINGER AND SCALLIONS - PLAIN.RECIPES
Directions. In a small bowl, stir together the soy sauce, wine, vinegar, peanut oil, salt and white pepper. Set the fish in a 10-inch glass or ceramic pie pan and rub the marinade all …
From plain.recipes


STEAMED FISH WITH GINGER & SCALLION (薑葱蒸魚) | MADE WITH LAU
Step 4 - Steam fish. 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. When the water is fully boiling, place the dish with the fish in the steamer. Cover with a lid and let it cook for 12 minutes on high heat.
From madewithlau.com


CANTONESE STEAMED FISH WITH GINGER AND SHALLOTS (清蒸鱼)
2021-06-01 Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out. Pour the excess liquid out of the dish after it has been cooked. Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan.
From wokandkin.com


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Top Asked Questions

How to cook fish in steamer with soy sauce?
While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside. 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish.
How to cook fish with scallions and Ginger?
Place the julienned scallions and ginger on top of the fish fillet. Now, while the oil is blazing hot, quickly pour it over the fish, scallion, and ginger. This step is to use the hot oil to “cook” the scallion and ginger and bring out the fragrance. Lastly, drizzle the sweet soy sauce over the fish.
How do you make fried fish with scallions?
There are a few key steps: 1, prepping the ginger and scallions; 2. Steaming the fish; 3.Making the sweet soy sauce; 4. Pouring hot oil over the fish. Slice scallions and julienne ginger, then set aside for later use.
Is it hard to make Chinese steamed fish?
Here we go, it’s really not that hard to make Chinese Steamed Fish. There are a few key steps: 1, prepping the ginger and scallions; 2. Steaming the fish; 3.Making the sweet soy sauce; 4. Pouring hot oil over the fish.

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