Soy-Steamed Fish With Scallions and Pistachio
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
- Salt
- 2tablespoons light soy sauce
- 1tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
- 1teaspoon granulated sugar
- ½teaspoon sesame oil
- ½teaspoon Chinese fermented black-bean paste or sauce (optional)
- 2scallions, white and pale green parts only, cut into fine julienne
- 2tablespoons pistachio oil or vegetable oil
- 11-inch chunk fresh ginger, peeled and cut into fine julienne
- 2tablespoons toasted chopped pistachios, for garnish
- Cilantro sprigs, for garnish
Nutritional analysis per serving (2 servings)
383 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
- Step 2
In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
- Step 3
Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
- Step 4
Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
- Step 5
Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
- Step 6
In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
- Step 7
Garnish with pistachios and cilantro sprigs, and serve immediately.
Private Notes
Comments
I’d recommend re-plating the cooked fish and finishing with hot ginger oil. Steamed fish gave up a lot of water, diluting the soy mixture. Adding hot oil to a large amount of liquid translated to diffuse, washed-out final effect. Re-plating and re-saucing solves the problem.
Super easy and delicious! Added sautéed julienned carrots for color and texture, otherwise followed the recipe.
I have always been taught not to keep the sauce in which the fish is steamed because it would be fishy. Instead drain and use fresh sauce mixed with a bit of hot oil.
Since I don't have a steamer, I had a really hard time getting the plated fish in and out of a pan. But, I still made it several times because it tastes delicious. Then I suddenly had an idea: sous vide (which I already have)! Put the fish in a bag w/ the soy mixture at 130F for 30 minutes and it came out perfectly and then finished per recipe. Amazing and now easier to do.
This was delicious, I followed the recipe as close as possible and served with rice and steamed broccoli, cooked same 8-10 minutes in a multi-tiered bamboo streamer. My only problem was removing the plate from the hot steamer. I spilt a lot of the precious braising juice. (and made a mess) I will make again and pre-strategize about how to remove it from the steamer.
I couldn’t figure out the whole steamer deal so I baked the fish in the oven with the sauce, then added the ginger oil and pistachios at the end. Really tasty and different, will definitely make again.
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