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Ginger Scallion Steamed Fish
Cantonese steamed whole fish with hot ginger and scallion oil — light and elegant. Pouring smoking hot oil directly over the raw ginger and scallion at the end releases their fragrance instantly, rather than just wilting them limp.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
1 wholesnapper or barramundi (600-800g), cleaned and scored
2 tbspsoy sauce
1 tbspshaoxing wine
1 tbspsugar
4spring onions, julienned
5cm piecefresh ginger, julienned
¼ cupoil, heated until smoking
fresh cilantro
Instructions
1
Score fish; place on steaming plate; steam 10-12 min until just cooked.
2
Combine soy, wine, and sugar; pour over fish.
3
Pile spring onion and ginger on top.
4
Pour hot smoking oil over to wilt ginger and scallion; garnish with cilantro.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
511
Protein
1g
Fat
54.5g
Carbs
6g
Fiber
0.6g
Sodium
410mg
Reviews
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★★★★★
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