Steamed Fish with Ginger Scallion Sauce
Sweet, savoury and with a mild heat - this incredibly healthy dish is a great way to showcase the freshness of fish. It's also very simple and fuss-free too!
Equipment
- Steaming Pot
- Steam Clamp for Plates
- Coasters
- Heat-Resistant Plate for Steaming
Ingredients
- 650 g sea bass, cleaned, washed with salt, scored on both sides
- 6 tbsp ginger scallion sauce, homemade
- 150 ml water
- 1 tbsp Shaoxing wine, Chinese cooking rice wine
- ¼ tsp sesame oil
- 2 tbsp light soy sauce
- 1 tsp salt
- ¼ tsp pepper
- ½ red chilli, cut to strips
- 1 stalk spring onion
Instructions
Marinate
- Rub the salt little by little, evenly on the fish, in the cuts, sides and stomach area.
Steaming the Fish
- Prepare the steamer with hot boiling water.
- Add in the marinated fish.
- Cover the pan and steam for 10 minutes.
Prepare the Ginger Scallion Gravy
- Add in water, light soy sauce, sesame oil, Shaoxing wine and pepper into a mixing bowl.
- Stir until well-combined. Leave aside.
Assembling the Steamed Fish
- After 10 minutes, carefully remove the fishy liquid from the steaming plate.
- Spread the ginger scallion sauce evenly around the fish, in between the cuts and in the stomach.
- Pour spoonfuls of the soy sauce mixture evenly over the fish, on the sides and the top, until the steaming plate is full.
- Cover the pot and steam for 4 minutes.
- Remove from the steamer. Garnish with cut spring onions and chilli.
- Serve while hot.
Video
Notes
Serving Instructions:
- Best consumed while still hot.
- Not recommended to keep even for the next meal as the meat of the fish tends to deteriorate very fast.
Nutrition
Calories: 226kcalCarbohydrates: 3gProtein: 30gFat: 9gSaturated Fat: 1gCholesterol: 130mgSodium: 1280mgPotassium: 499mgFiber: 1gSugar: 1gVitamin A: 230IUVitamin C: 9mgCalcium: 31mgIron: 2mg
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