I first ate this Chinese-style steamed fish in a Hong Kong floating restaurant many years ago. If you’re feeling tired and weak, and your appetite is low, it really is the perfect thing. The soy, ginger and scallion the fish is steamed giving it a delicate, clean flavor that goes well with steamed greens like bok choy and some plain white rice. If you’re up for it, the fat free vinaigrette sauce we suggest here will spice everything up a little.Click here for the video!
- Set a petal steamer over a wide deep skillet or wok. Fill the pan with 1- 1½-inches of water. Cover and bring to a boil. (If you have a bamboo steamer, use that instead).
- Place the fish on a heat-proof plate and sprinkle with sliced ginger and scallions. Pour the sesame oil and soy sauce over it. Place on the prepared steamer. Cover and let steam until the fish is no longer opaque, anything from 10 to 20 minutes depending on thickness (see Ann’s tips).
- While the fish is steaming, whisk together all the ingredients for the vinaigrette.
- Carefully remove the plate from the steamer and serve with the broth that has formed on the plate and the vinaigrette.
- 4 (4 ounce) fillets of snapper or other white fish (check for any unexpected pin bones before cooking)
- ½ teaspoon sesame oil
- ¼ cup low sodium soy sauce
- 1 inch piece fresh ginger root, peeled and thinly sliced
- 3 stalks scallion, white and light green parts only, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Dijon mustard
- 1 stalk scallion, white and light green parts only, finely chopped
Ann's Tips and Tricks
As a rule of thumb, cook fish for 10 minutes total per 1-inch thickness. Remember that the fish will keep on cooking after you remove it from the heat source, so don’t overdo it.
This dish can be cooked ‘en papillotte’ in the oven instead of steaming on a plate. All the ingredients for steps 1 tp 2 will stay the same, simply check our other recipes for method.