Steamed Whole Fish with Ginger and Scallion
A whole fish steamed until just opaque, then hit with a hissing pour of hot oil over ginger and scallion — dinner in twenty minutes with no oven at all.
- Serves
- 2
- Prep
- 10 min
- Cook
- 12 min
- Written
Method
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Score the fish two or three times on each side, then rub it inside and out with the wine and sliced ginger.
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Lay the fish on a heatproof plate that fits inside your steamer or a wok fitted with a rack, and bring an inch of water to a rolling boil underneath.
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Steam covered until the flesh at the thickest point turns opaque and flakes from the bone, 10 to 12 minutes for a 1½-pound fish.
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While the fish steams, warm the soy sauce and sugar in a small pot just until the sugar dissolves, then set aside.
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Lift the fish onto a serving platter, pour off any liquid that’s pooled on the plate, and scatter the julienned ginger and scallions over the top.
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Heat the oil in a small pan until it’s shimmering and just short of smoking, then pour it directly over the scallions and ginger so it sizzles loudly on contact.
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Pour the warm soy mixture around the fish, scatter with cilantro, and serve immediately.
Notes
The hot oil is the whole trick — poured over raw aromatics, it cooks them in place and turns the scallion from sharp to sweet in about two seconds, which is a more dramatic effect than anything the fish itself is doing. Don’t pour the soy sauce over first; it’ll mute the sizzle and the oil won’t get the same lift.
Any thin, mild whole fish works here — sea bass, snapper, or tilapia all steam in roughly the same time. Check for doneness early rather than late, since a fish that’s overcooked by even a minute goes from silky to chalky, and there’s no browning to hide behind.