Ginger-Scallion Fish

Delicate Chinese-style steamed fish with ginger and scallions, finished with hot oil and a light soy dressing.

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Steaming is one of the gentlest ways to cook fish. The key is to avoid overcooking, then add fresh ginger, scallions and hot oil at the end for aroma.

Ingredients

• 700 g white fish fillets (4 even pieces such as sea bass or snapper)
• 35 g fresh ginger (half sliced, half cut into fine matchsticks)
• 5 spring onions (half cut into lengths, half finely shredded)
• 1 tbsp Shaoxing wine
• 2.5 tbsp light soy sauce
• 2 tbsp warm water
• 0.5 tsp sugar
• 2.5 tbsp neutral oil
• 0.5 tsp sesame oil
• 2 tbsp fresh coriander (optional)
• 0.25 tsp salt

Step-by-step method

1. Pat the fish dry and check carefully for pin bones. Season lightly with salt and place the pieces on a heatproof plate in a single layer.
2. Scatter the sliced ginger and the spring onion lengths over and under the fish, then drizzle with the Shaoxing wine.
3. Bring 3–4 cm of water to a strong simmer in a wok or wide pot fitted with a steaming rack. Place the plate inside, cover tightly and steam for 7–10 minutes depending on thickness.
4. Check the thickest piece: it should flake easily and look opaque through the centre. If using a thermometer, aim for about 63°C. Remove the plate carefully and discard the steamed ginger, scallion pieces and any excess liquid.
5. Mix the soy sauce, warm water, sugar and sesame oil. Spoon this dressing around the fish rather than drowning the top surface.
6. Pile the fresh ginger matchsticks and shredded spring onions over the fish. Heat the neutral oil in a small saucepan until shimmering but not smoking.
7. Pour the hot oil carefully over the ginger and scallions so they sizzle. Finish with coriander if using and serve immediately with steamed rice and vegetables.