Advertisement
Ingredients
1 ½ or 2 pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass
1 ½-inch piece of ginger, peeled and cut in fine slivers
1 scallion, trimmed and sliced in thin strands lengthwise
2 cilantro sprigs, leaves only (optional)
3 tablespoons peanut oil
4 ½ teaspoons soy sauce
Nutritional analysis per serving (4 to 6 servings)
1 gram carbs; 106 milligrams cholesterol; 194 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 311 milligrams sodium; 24 grams protein
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
Rinse the fish. Pat dry, then place in a heat-proof dish.
- Step 2
Set a rack in a pot and add water to a depth of 1 ½ to 2 inches. (If you use a steamer, fill half the lower tier with water.) Bring to a boil. Set dish on rack (or on upper tier of steamer) and steam over high heat for 15 to 20 minutes, depending on the thickness of the fish.
- Step 3
Test for doneness by poking a chopstick or sharp knife through the thickest part of the fish. It should flake easily and look opaque all the way to the bone.
- Step 4
When fish is done, use a turkey baster or spoon to discard any accumulated liquid.
- Step 5
Sprinkle ginger, scallion and optional cilantro over fish. Heat oil in a small skillet. Add soy sauce and heat for a few seconds. Pour mixture over fish. Serve immediately.
Private Notes
Comments
Replace peanut oil with sesame oil for a nuttier, richer taste. Add a splash of Chinese wine, Shaoxing, as well.
Replace peanut oil with sesame oil for a nuttier, richer taste. Add a splash of Chinese wine, Shaoxing, as well.