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Now In: Recipes → All Countries → Entree → Ginger-Steamed Fish

Ginger-Steamed Fish
Capture the essence of the Chinese New Year by steaming a whole fish, a symbol of the fullness and prosperity of the upcoming year. Sweet, peppery ginger and fiery Thai bird chilies add festive flair to chef Ming Tsai's delicately flavored bass or cod. Serve fish with steamed jasmine rice.
 
Base SKU: EG16
Cuisine: Asian
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
Yield: 4 Servings
Source: Cullinary Council Chef Ming Tsai, EG Culinary Council
Ingredients:- Click "View all receipe products" to see all recipe products.

1 pound(s) 4-6 lbs. striped bass or small cod, cleaned, scaled, and gutted, scored on both sides; head and tail
to taste Pepper
1/2 cup(s) Scallions, sliced on the bias
1/4 cup(s) Ginger, julienned
2 teaspoon(s) Sesame oil
4 tablespoon(s) Peanut oil
3 Thai bird chiles or jalepennos, minced
Cilantro sprigs, for garnish

Instructions:
1. Thoroughly rinse the fish in cold water, pat dry. Sprinkle salt and pepper into the cavity and over the outside of the fish.Place the fish on a heatproof plate, and evenly sprinkle the scallions and ginger inside and on top of the fish. Drizzle the soy sauce and sesame oil over the top.
2. Arrange a rack in a wok, making sure the plate can sit on the rack without touching the sides of the wok. Remove plate and add water to wok. (A steamer can also be used.)
3. Bring the water to a boil and place plate in steamer. Cover and steam for 15 to 20 minutes, or until the fish flakes when tested with a fork. Remove from wok.
4. Heat a small saute pan and add peanut oil until smoking. Add chiles and immediately pour this hot oil over the fish. The oil should make a crackling sound as it hits the fish.
5. Garnish plate with cilantro sprigs and serve immediately.
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