Inspired by a Cantonese approach to cooking fish, this recipe pairs steamed fish with stir-fried garlic, ginger and jalapeño, plus a raw scallion and bell pepper garnish.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 8 4-to-5-ounce skinless white fish fillets (such as cod or halibut)
- Kosher salt and freshly ground pepper
- 5 scallions, cut into 2-inch pieces
- 1 2-inch piece ginger, peeled and cut into matchsticks
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 jalapeno pepper (red or green), seeded and cut into matchsticks
- 1/2 teaspoon sugar
- 1 red bell pepper, cut into matchsticks
- Cooked white rice, for serving
Instructions
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 388 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 48 g |
| Cholesterol | 110 mg |
| Sodium | 882 mg |
Reviews
Didn’t change a thing. Mase this with Cod. It was delicious!
I l o v e this! I use mahi mahi and the flavors are spot on Asian inspired. Easy to make and very satisfying. I use those recipes often.
This is absolutely our favorite fish recipe!! We love the flavors! It’s easy, healthy and delicious!
Really good recipe….way healthy and great flavors. But I added the Red Pepper to the Ginger mixture which makes a great topping!
My wife is tough to please in the cod world!! She said little during the meal other than … You could serve this is a restaurant ! Twice! Delicious and fast. I used brown rice as well.
Found this in one of our Food Network magazines. Just made it for dinner this evening. It was extremely fresh and flavorful. My husband, four year old, and I all gobbled this up. Will definitely be making it again as it was so easy and delicious! The only thing I did differently was serve it with brown rice.
This was so good that I m thinking of having it for breakfast the morning after. It was the best dinner I have fixed in a long time and it was easy and healthy. I know a recipe is really good when I am still thinking of it b4 I go to bed and then again when I wake up. I can’t wait to fix this for all the people I love.