Chinese-Style Steamed Fish Fillets
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 459
- Total Fat
- 25 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1047 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 25 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 459
- Total Fat
- 25 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1047 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 25 grams
Ingredients
Directions
- Place a 10-inch steamer basket in a wok or shallow pot and add enough water to come just under the basket without touching it. Remove the steamer basket and bring the water to a boil over high heat.
- Place an 8- to 9-inch heatproof plate inside the steamer basket (see Cook’s Note). Arrange the cabbage pieces on the plate in a single layer, then top with the fish. Sprinkle with 1/8 teaspoon salt, the scallion whites and 1 tablespoon of the ginger strips. Carefully place the steamer basket in the wok or pot, lower the heat until the water is simmering and cover with a lid. Steam until the fish is opaque and flakes easily and the cabbage is tender and warmed through, 10 to 12 minutes.
- Meanwhile, heat the garlic, 1 tablespoon of the oil and the remaining 1 tablespoon ginger in a small saucepan over medium heat until the garlic and ginger are browned, 3 to 4 minutes. Add the soy sauce, oyster sauce and sugar, scrape up any brown bits and bring to a boil. Stir in half of the serrano chiles; set aside to keep warm.
- Carefully remove the steamer basket from the wok. Drizzle the soy sauce mixture over the fish and arrange the scallion greens and remaining serrano on top in a small pile.
- Heat the remaining 2 tablespoons oil in a small saucepan over medium heat until shimmering and starting to smoke, about 2 minutes. Carefully drizzle the hot oil over the scallions and serrano, then sprinkle with the cilantro leaves. Divide the fish and brown rice between 2 plates.
Cook’s Note
If using two 6-ounce fish fillets, steam them for 7 to 8 minutes total. It’s possible to use a variety of steamer set ups to make this dish. You can use a shallow pot with a steamer basket and a tight-fitting lid. Or a wok with a small metal steamer rack to elevate the plate a few inches above the water and a domed lid. Or a wok with a large steamer basket and the bamboo lid. With any steamer set up, make sure to use a heatproof plate that fits the steamer basket or rack.
