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Steamed Whole Fish with Ginger and Scallion

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

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. 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. 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. 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. 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. 5

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

  6. 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. 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.

Questions

How long does Steamed Whole Fish with Ginger and Scallion keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Steamed Whole Fish with Ginger and Scallion?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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