Steamed Fish with Fresh Ginger & Scallions


  • 1 whole fish, scaled and gutted (whole stripped
  • bass works well) OR filets of non-
  • fatty fish work nicely*
  • 1 tablespoon thinly sliced or slivered ginger
  • 1 tablespoon thinly sliced green onions
  • 5 sprigs cilantro
  • 3 tablespoons Superior or Kikkoman soy sauce
  • 2 tablespoons salad oil, heated just before pouring over
  • fish


  • 1. Make 2-3 diagonal scores on the fish on either side of the fish.
  • 2. Place the ginger slices or slivers in slits of th fish.
  • 3. When the water in the steamer comes to a boil, place fish in a shallow dish and
  • steam on high heat for about 15 minutes or until the eye ball turns white (10-12 minutes with a filet). Drain off excss liquid.
  • 4. Scatter green onion and cilantro on top, drizzle soy sauce over the fish and pour on hot oil. Serve immediately.
  • *Black and striped bass, rock cod and snapper good choices.


  • NOTES:
  • NOTES : Cantonese
  • SOURCE: Rhoda Yee, CCA

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