Soy-Steamed Fish With Scallions and Pistachio
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
- Salt
- 2tablespoons light soy sauce
- 1tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
- 1teaspoon granulated sugar
- ½teaspoon sesame oil
- ½teaspoon Chinese fermented black-bean paste or sauce (optional)
- 2scallions, white and pale green parts only, cut into fine julienne
- 2tablespoons pistachio oil or vegetable oil
- 11-inch chunk fresh ginger, peeled and cut into fine julienne
- 2tablespoons toasted chopped pistachios, for garnish
- Cilantro sprigs, for garnish
Nutritional analysis per serving (2 servings)
383 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
- Step 2
In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
- Step 3
Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
- Step 4
Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
- Step 5
Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
- Step 6
In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
- Step 7
Garnish with pistachios and cilantro sprigs, and serve immediately.
Private Notes
Comments
I’d recommend re-plating the cooked fish and finishing with hot ginger oil. Steamed fish gave up a lot of water, diluting the soy mixture. Adding hot oil to a large amount of liquid translated to diffuse, washed-out final effect. Re-plating and re-saucing solves the problem.
I have always been taught not to keep the sauce in which the fish is steamed because it would be fishy. Instead drain and use fresh sauce mixed with a bit of hot oil.
Super easy and delicious! Added sautéed julienned carrots for color and texture, otherwise followed the recipe.
My mother puts the dish under a plate, then microwaves it for 2 to 3 minutes. Perfect every time.
Terrific recipe! Did a trial run exactly as written as Thanksgiving is not the day to test new recipes, no matter how basic they are. Marshmallows as the topping is the tradition in my family, so that’s what I went with. (Btw, yes, marshmallows are a processed food, but a handful of marshmallows once a year isn’t going to do much harm.)
Is it possible to use a different fish with this recipe? I am not a fan of white fish in general.....