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Chinese Style Steamed Fish with Ginger and Scallions
A Chinese style steamed fish can be enjoyed anytime of the year, but it's an especially auspicious dish to serve during Chinese New Year (aka Lunar New Year) which usually takes place around late-January to mid-February.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 1.25 pound big mouth bass or similar fish
- 2 scallions trimmed and julienned
- 1 inch piece of ginger peeled, smashed, and sliced
- 2 teaspoons olive oil
- 1 tablespoon soy sauce
Instructions
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Clean fish and pat dry with a paper towel, set aside in a 9 inch pie plate.
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Set up steamer at medium high heat.
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When the water starts to boil, pat the fish dry again with paper towels and put half of the scallion and ginger on the fish and some in the abdominal cavity.
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Place the fish in the steamer and steam for 8 minutes (7 minutes if the fish is closer to 1 pound and 9 minutes if the fish is closer to 1.5 pounds.
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Meanwhile, heat a small frying pan on medium heat and when it's hot add the oil and the rest of the scallions and ginger and sautee until fragrant (1 minute), set aside if the fish is not done steaming.
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Transfer the scallion, ginger, and oil mixture onto the steamed fish and drizzle the fish with soy sauce, serve immediately.