Ingredients for Steamed Fish With Ginger And Scallions
- Fish Fillets
- Salt And Pepper
- Fresh Ginger
- 2 tablespoons chopped scallions, plus extra for garnish
- 3 tablespoons soy sauce (for fish and sauce)
- Chicken Stock
- 1 tablespoon sugar
- Fresh Cilantro
- Sesame Oil
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How to Make Steamed Fish With Ginger And Scallions
- Preheat your oven to 375°F (190°C).
- Place each fish fillet (about 6 ounces each) on a large piece of heavy-duty aluminum foil.
- In a small bowl, combine 1 tablespoon grated ginger, 2 tablespoons chopped scallions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Divide the ginger-scallion mixture evenly among the four pieces of fish.
- Bring up the ends of each piece of foil and crimp tightly to seal, creating four individual foil packets.
- Place the foil packets on a baking sheet and bake for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, prepare the sauce: In a small saucepan, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Set aside.
- Carefully open one foil packet to check if the fish is cooked through. If not, bake for a few more minutes.
- Once cooked, carefully transfer each fish fillet to an individual serving plate.
- Spoon 1-2 tablespoons of the warm sauce over each fillet.
- Garnish with julienned scallions and ginger. Drizzle with a teaspoon of sesame oil and serve immediately with extra sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
178 g
Sugar
61g
Fat
7g
Carbs
6g
