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Steamed Fish with Ginger & Scallion
清蒸鱼
清蒸鱼
Serves
2
Time
24 min
For
Clean protein
Po Po sayswhy we make this
“The cleanest protein dish of the month. Steaming preserves the fish's gentleness, the ginger and scallion warm without overwhelming, and the sizzling-oil finish is a small theatre that brings the family to the table.”
Ingredients · 材料
At SeeWoo · Wing Yip
1 medium fish (~500g)
White fish fillet (snapper/seabass) 白鱼
sea bass, threadfin, or snapper, cleaned
20g
Old ginger 老姜
julienned
2 stalks
Spring onions 葱
cut into 2-inch lengths
2 tbsp
Light soy sauce 生抽
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
1 tsp
Rock sugar 冰糖
1 tbsp
Toasted sesame oil 麻油
Method · 做法
1
Score the fish with three diagonal cuts on each side. Place on a heatproof plate.
2
Mix the soy sauce, Shaoxing wine, and rock sugar. Pour over the fish.
3
Layer the ginger inside the cuts and on top. Scatter the scallion.
4
Steam over high heat for 10 to 12 minutes until the fish flakes at the thickest point.
5
Heat the sesame oil in a small pan until just smoking. Pour sizzling over the fish.
6
Serve immediately with rice. Avoid high-mercury species (king mackerel, swordfish, shark, bigeye tuna).
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.