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Ginger, Scallion and Soy Steamed Fish

5 | 1 Reviews
Total Time:Prep: 15 min. Cook: 20 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Emma Lovewell, New York, New York

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Sep. 29, 2023

Emma Lovewell, New York, New York

TEST KITCHEN APPROVED

Ginger, Scallion and Soy Steamed Fish

5 | 1 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:20 min
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Ingredients

  • 2 green onions, thinly sliced
  • 2 tablespoons julienned fresh gingerroot
  • 4 fresh cilantro sprigs
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons hot water
  • 1 tablespoon mirin (sweet rice wine)
  • 1/8 teaspoon sugar
  • 1 whitefish fillet (1-1/2 pounds), such as sea bass, cod or branzino
  • 3 tablespoons canola oil, divided
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Directions

  1. In a small bowl, combine green onions, ginger and cilantro. In another small bowl, stir together soy sauce, hot water, mirin and sugar until dissolved. Set both bowls aside.
  2. Prepare a wok for steaming or place a steamer basket in a large saucepan over 1 in. water; bring to a simmer. Place the fish on a heat-proof plate that will fit in steamer; place plate in steamer. Adjust heat to maintain a gentle simmer. Cover and steam until fish just begins to flake easily with a butter knife, 10-15 minutes.
  3. Meanwhile, in a small saucepan, heat 2 tablespoons oil until hot. Add two-thirds of the ginger mixture; stir-fry 1 minute or until very aromatic. Add the soy sauce mixture; simmer until green onions and cilantro are wilted, about 30 seconds.
  4. Drain any liquid from fish plate. Pour soy mixture over fish. Top with remaining ginger mixture. In a small skillet, heat remaining 1 tablespoon oil until hot. Gently pour over the ginger mixture. Serve immediately.

Nutrition Facts

5 ounces cooked fish: 350 calories, 20g fat (3g saturated fat), 105mg cholesterol, 665mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 35g protein.
Tester
Margaret Knoebel
Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
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Margaret Knoebel
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