Recipe Index

Ingredients

• 10 ounces fillet of delicate white fish (sea bass, sole, flounder, tilapia, or haddock), about 1 inch thick
• 2 scallions, julienned, green and white parts separated
• 2 tablespoons julienned fresh ginger
• 1 small bunch cilantro, leaves and tender stems
• 1 1/2 tablespoons light soy sauce
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 2 tablespoons hot water
• 2 tablespoons vegetable oil

Method

1. Stir the soy sauce, salt, sugar, and hot water together in a small bowl and set aside.
2. Scatter half the scallion whites and half the ginger over a heatproof plate, lay the fish on top, and scatter the rest of those aromatics over the fish.
3. Steam over vigorously boiling water for 7 to 10 minutes, depending on thickness, until the fish just flakes and is opaque throughout. Carefully pour off the steaming liquid from the plate.
4. Top the fish with the scallion greens, the remaining ginger, and the cilantro.
5. Heat the vegetable oil in a small pan until shimmering and just smoking, then pour it slowly over the aromatics so they sizzle.
6. Pour the soy sauce mixture around and over the fish and serve immediately with steamed rice.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data