Steamed Fish with Ginger

Total Time:
40 min
20 min
20 min

4 servings

  • 1 (1-inch) piece ginger, peeled and cut into matchsticks
  • 2 cloves garlic, thinly sliced
  • 6 scallions, sliced
  • 4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
  • Kosher salt and freshly ground pepper
  • 4 teaspoons toasted sesame oil
  • Pinch of sugar
  • 1 to 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1/3 pound snow peas, trimmed
  • 2 tablespoons peanut or vegetable oil
  • Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.

  • Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.

  • Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.

  • Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

  • Per serving: Calories 308; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 395 mg; Carbohydrate 5 g; Fiber 1 g; Protein 35 g

  • Photograph by Antonis Achilleos

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