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Perfect Steamed Whole Fish with Ginger and Scallions

steamed whole fish with ginger and scallions - featured image
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A quick and easy recipe for tender, flavorful steamed whole fish infused with fresh ginger and scallions, perfect for family dinners and special occasions.

Ingredients

Scale
  • 1 whole fish (about 1.5 to 2 pounds / 700-900g), fresh, scaled and gutted (sea bass or tilapia recommended)
  • 2-inch piece fresh ginger, peeled and julienned
  • 4 to 5 scallion stalks, thinly sliced, white and green parts separated
  • 3 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons neutral cooking oil (canola or vegetable oil)
  • 1 teaspoon salt
  • Fresh cilantro (optional, a handful for garnish)
  • Fresh lemon or lime wedges (optional, for serving)

Instructions

  1. Rinse the whole fish under cold water and pat dry with paper towels. Score the fish by making 3 to 4 diagonal cuts on each side, about 1/2 inch deep. Season inside and out with 1 teaspoon salt. Let it rest for 5 minutes.
  2. Peel and julienne a 2-inch piece of fresh ginger and slice 3 scallions, separating whites and greens. Place the white parts and half the ginger on a heatproof plate large enough to hold the fish.
  3. Lay the fish on top of the ginger and scallion bed, then scatter the remaining ginger over the fish.
  4. Fill a wok or steaming pot with about 2 inches (5 cm) of water. Bring it to a boil over high heat. Place the plate with the fish on the steaming rack or basket, then cover with the lid.
  5. Steam the fish for 8 to 12 minutes depending on size (about 10 minutes per pound). Check doneness by inserting a knife into the thickest part; flesh should be opaque and flake easily.
  6. While steaming, heat 3 tablespoons of light soy sauce in a small saucepan until warm but not boiling.
  7. Carefully remove the plate from the steamer. Scatter the green parts of the scallions and fresh cilantro on top.
  8. Heat 2 tablespoons of neutral cooking oil until smoking hot, then carefully pour it over the fish and scallions to release aromas.
  9. Drizzle 1 tablespoon of sesame oil over the fish for a nutty finish. Serve immediately with lemon or lime wedges.

Notes

Use fresh fish for best flavor and texture. Score the fish to help flavors penetrate. Do not over-steam to avoid dry, rubbery texture. Use a tight-fitting lid to trap steam. The hot oil drizzle is essential for aroma and flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. Variations include adding fresh chili for spice or swapping cilantro with Thai basil or mint.

Nutrition

Keywords: steamed fish, ginger, scallions, whole fish recipe, easy fish recipe, healthy seafood, Asian steamed fish

Find it online: https://yumnode.com/perfect-steamed-whole-fish-with-ginger-and-scallions-easy-recipe-for-tender-flavorful-fish/