Steamed Fish with Scallions and Ginger
A classic Asian-style preparation of whole fish steamed with aromatic ginger, scallions, and a savory soy sauce-based dressing. This dish results in tender, flaky fish infused with traditional flavors.
Ingredients
- •2 whole whole fish (about 2 pounds each, such as black sea bass or wild salmon), scaled, gutted, and scored
- •½ cup sliced scallions (green part only)
- •2 tablespoons fresh julienned ginger
- •½ cup soy sauce
- •¼ cup peanut oil
- •1 teaspoon sesame oil
- •½ teaspoon sugar
Cooking Instructions
- 1.
Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.
25 min
