Steamed Whole Fish with Ginger and Scallion

Name: Steamed Whole Fish with Ginger and Scallion
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 (2 lb) whole sea bass or red snapper, cleaned and scaled, scored 3 times on each side; 2 oz fresh ginger, peeled, julienned; 4 scallions (green onions), cut into 3-inch pieces; 4 scallions for garnish, julienned; 1 oz fresh ginger for garnish, peeled, julienned; 2 tbsp gluten-free tamari or gluten-free soy sauce; 2 tbsp Shaoxing rice wine (or dry sherry; omit for strict GF); 2 tsp toasted sesame oil; 3 tbsp vegetable oil (for hot oil finish); 1/2 tsp kosher salt; 1 tsp granulated sugar; 2 tbsp hot water

A celebrated Cantonese technique of gently steaming a whole sea bass or snapper, then finishing it with a sizzling pour of hot oil, fresh ginger, scallion, and soy sauce for a silky, clean-flavored dish.

38 minMediumServes 4280 cal/serving

ChineseDinnerStovetopPescatarianHigh ProteinLow CarbDairy-FreeGluten-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 (2 lb) whole sea bass or red snapper, cleaned and scaled, scored 3 times on each side
2 oz fresh ginger, peeled, julienned
4 scallions (green onions), cut into 3-inch pieces
4 scallions for garnish, julienned
1 oz fresh ginger for garnish, peeled, julienned
2 tbsp gluten-free tamari or gluten-free soy sauce
2 tbsp Shaoxing rice wine (or dry sherry; omit for strict GF)
2 tsp toasted sesame oil
3 tbsp vegetable oil (for hot oil finish)
1/2 tsp kosher salt
1 tsp granulated sugar
2 tbsp hot water

Instructions

1

Rinse 1 (2 lb) scored 3 times on each side whole sea bass or red snapper, cleaned and scaled inside and out, then pat dry. Rub the cavity and scored cuts with 1/2 tsp kosher salt. Stuff the cavity with half the 2 oz peeled, julienned fresh ginger and 4 cut into 3-inch pieces scallions (green onions).
2

Set up a steamer large enough to hold the fish flat. Bring water to a rolling boil. Place the fish on a heatproof plate inside the steamer. Lay the remaining ginger and scallions on top of the fish.
3

Steam the fish over high heat. A 1-lb fish takes about 8-10 minutes; a 2-lb fish takes about 12-15 minutes. The fish is done when the flesh flakes easily at the thickest point and registers 145°F (63°C) internally.
4

While the fish steams, mix 2 tbsp gluten-free tamari or gluten-free soy sauce, 2 tbsp Shaoxing rice wine (or dry sherry; omit for strict GF), 1 tsp granulated sugar, and 2 tbsp hot water in a small bowl to make the seasoning sauce.
5

Carefully remove the plate from the steamer. Discard the aromatics. Pour off any accumulated liquid from the plate.
6

Scatter 4 julienned scallions for garnish and 1 oz peeled, julienned fresh ginger for garnish over the fish. Drizzle the seasoning sauce over the fish, then drizzle with 2 tsp toasted sesame oil.
7

In a small saucepan, heat 3 tbsp vegetable oil (for hot oil finish) over high heat until smoking. Immediately pour the hot oil evenly over the scallion and ginger garnish. Serve immediately.

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Questions

What internal temperature should Steamed Whole Fish with Ginger and Scallion reach?

For Steamed Whole Fish with Ginger and Scallion, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Why pat it dry first in Steamed Whole Fish with Ginger and Scallion?

Step 1 reads: "Rinse 1 (2 lb) scored 3 times on each side whole sea bass or red snapper, cleaned and scaled inside and out, then pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of Shaoxing wine in Steamed Whole Fish with Ginger and Scallion?

The entry for Steamed Whole Fish with Ginger and Scallion calls for 2 tbsp Shaoxing rice wine (or dry sherry; omit for strict GF). In its place: Dry sherry is the standard stand-in, measure for measure. For no alcohol, use chicken stock with a splash of rice vinegar.

Can I use a different white fish instead of the fish in Steamed Whole Fish with Ginger and Scallion?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Steamed Whole Fish with Ginger and Scallion uses 1 (2 lb) whole sea bass or red snapper, cleaned and scaled, scored 3 times on each side.

Does Steamed Whole Fish with Ginger and Scallion contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is soy, fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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