How to Make Steamed Fish w/ Ginger & Scallions: Cooking With Mrs. Nguyen

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger powder

Ground ginger is easier to store and still adds flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is cheaper.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare, while frozen fish is often less expensive.

Clean the whole fish with salt, ensuring it is clean and ready for cooking.

Cut the fish into two sections to allow the soy sauce to penetrate better.

Slice fresh ginger into thin strips.

Sprinkle salt and black pepper on both sides of the fish, adjusting to taste.

Place ginger strips on the bottom of the steaming dish and then lay the fish on top.

Prepare a deep pan for steaming and place the fish inside.

Cover the pan and steam the fish for 10 minutes, checking for doneness.

After 10 minutes, remove the water from inside the fish to reduce smell.

Mix soy sauce and oyster sauce together to create a sauce for the fish.

Sprinkle salt on top of the fish and steam for an additional 5 minutes.

Prepare the scallions by slicing the green tops, discarding the roots.

Heat a small amount of oil until hot, then pour it over the scallions to enhance flavor.

Remove the fish from the steamer and serve with the scallions and sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens