Steamed fish is a quintessential Cantonese dish I ate growing up. My dad would steam the fish whole and the most exciting part would be the sizzling oil on top of the whole thing, making the whole kitchen smell of the aromatic notes of ginger and scallion.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 1 serving |
Ingredients
- One 3-ounce boneless, skinless fish fillet, such as flounder
- Kosher salt
- One 1-inch piece ginger, peeled and julienned
- 1/2 cup neutral oil, such as grapeseed oil
- 2 scallions, julienned, greens and whites separated and greens soaked in ice water
- Fresh cilantro sprigs, for serving
- A couple spoonfuls soy sauce
Instructions
- Prepare a double steamer with a few inches of simmering water over medium heat. Season the fish with salt and place the ginger on top. Place the fish in the steamer, cover and let steam for 4 minutes.
- Meanwhile, add the neutral oil to a pot and heat over medium-high heat until just smoking.
- Place the steamed fish on a plate and top with the scallion whites. Drizzle a few spoonfuls of the hot oil over top, then top with the scallion greens and cilantro sprigs. Add a couple of spoonfuls of soy sauce to the plate next to the fish.
Reviews
SO easy and simple! I loved it, and it tasted just like my mom’s. For a single serving, I didn’t need as much ginger, scallion, or oil as the recipe called for. So if you want to save a bit on that, I would recommend halving.