Ginger-Scallion Steamed Fish

Recipe from Connie Chung

Adapted by Ali Slagle

Updated March 30, 2024

Ginger-Scallion Steamed Fish
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(2,148)
Comments
Read comments

Connie Chung wanted to add steamed whole fish — a dish served at the Cantonese banquet meals of her childhood — to the menu at Milu, her restaurant in New York City. But to make it work in a fast-casual setting, she needed to make some changes. She wanted to keep the tender fish heady with soy sauce, ginger and scallions, but it had to hold up during delivery and be easy to eat. She landed on steaming cubed fish with soy sauce and a ginger-scallion stock, a forgiving method that isn’t stinky or splattery and results in deeply seasoned, buttery fish. While any firm fish works in this adaptation, Ms. Chung uses salmon, her mom’s suggestion. At Milu, this dish is served with rice, charred broccoli, a watercress-cilantro salad and a ginger-scallion oil, but would also be great in a nori hand roll, over salad greens or tossed with ramen. —Ali Slagle

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1½pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry
  • 1tablespoon Diamond Crystal Kosher salt or 1 ½ teaspoons fine sea salt
  • 4scallions
  • 1(1-inch) piece fresh ginger
  • 2tablespoons soy sauce
  • 1tablespoon granulated sugar, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

378 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 36 grams protein; 542 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

  1. Step 1

    In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender.)

  2. Step 2

    Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut into thin matchsticks.

  3. Step 3

    In a large pot or skillet with a lid, combine ½ cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.

  4. Step 4

    Reduce heat to low, then use a slotted spoon or your fingers to transfer the fish to the pot. (No need to pat it dry first.) Stir to coat in the soy mixture, then shake into an even layer. Cover and cook until the fish is cooked through, 8 to 12 minutes.

  5. Step 5

    Taste the sauce in the pot and if it’s too salty, stir in a pinch of sugar. Divide the fish among bowls, including the sauce, ginger and scallions, and top with the thinly sliced scallion greens. It’s good warm, at room temperature (you can leave out up to 2 hours), or cold from the fridge (store it for up to 1 day).

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,148 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

JOhn V

Sugest the poachers reread the recipe- Using a quart sauce pan then we're poaching, if using a 10" skillet - it's steaming - really depends on the depth of the liquid. A 1/4 cup of liquid in a 10" skillet is going to steam.

Andrea H.

I’m puzzled that this cooking technique is called “steaming”. If I’ve read the instructions correctly, the fish is cooked IN the reduced sauce. Am I misinterpreting?

Gail

I used (real) maple syrup instead of sugar and added a little garlic.

Ariel

"any firm fish" does not necessarily include tuna. I made it and it was satisfactory (but not great) with Hawaiian ahi. I'm not sure it was the best use of that honorable fish. I think I'd go with a white-fleshed "any firm fish" from now on, which is to say it's a great recipe and I will try it again.

Mishaps

Love this recipe so much - reminds me of my grandpa's cooking without all the fuss. Very practical on a weeknight. I skip the cubing and use thawed cod loins. Just steam a bit longer, until the cod is flakey.

Nance

And no cubing necessary for the thawed frozen cod. I've made this several times already with cod loins. Done when flakey.

Private comments are only visible to you.

Credits

Recipe from Connie Chung

Recipe Tags

or to save this recipe.