Ginger-Scallion Steamed Fish

Name: Ginger-Scallion Steamed Fish
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 1/2 pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry; 1 tablespoon Diamond Crystal Kosher salt or 1 ½ teaspoons fine sea salt; 4 scallions; 1 (1-inch) piece fresh ginger; 2 tablespoons soy sauce; 1 tablespoon granulated sugar, plus more as needed

Recipe from Connie Chung

Adapted by Ali Slagle

Updated March 30, 2024

Ginger-Scallion Steamed Fish — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 4(2,006)
Comments: Read comments

Connie Chung wanted to add steamed whole fish — a dish served at the Cantonese banquet meals of her childhood — to the menu at Milu, her restaurant in New York City. But to make it work in a fast-casual setting, she needed to make some changes. She wanted to keep the tender fish heady with soy sauce, ginger and scallions, but it had to hold up during delivery and be easy to eat. She landed on steaming cubed fish with soy sauce and a ginger-scallion stock, a forgiving method that isn’t stinky or splattery and results in deeply seasoned, buttery fish. While any firm fish works in this adaptation, Ms. Chung uses salmon, her mom’s suggestion. At Milu, this dish is served with rice, charred broccoli, a watercress-cilantro salad and a ginger-scallion oil, but would also be great in a nori hand roll, over salad greens or tossed with ramen. —Ali Slagle

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Ingredients

Yield:4 servings

1½pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry
1tablespoon Diamond Crystal Kosher salt or 1 ½ teaspoons fine sea salt
4scallions
1(1-inch) piece fresh ginger
2tablespoons soy sauce
1tablespoon granulated sugar, plus more as needed

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender.)
Step 2
Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut into thin matchsticks.
Step 3
In a large pot or skillet with a lid, combine ½ cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.
Step 4
Reduce heat to low, then use a slotted spoon or your fingers to transfer the fish to the pot. (No need to pat it dry first.) Stir to coat in the soy mixture, then shake into an even layer. Cover and cook until the fish is cooked through, 8 to 12 minutes.
Step 5
Taste the sauce in the pot and if it’s too salty, stir in a pinch of sugar. Divide the fish among bowls, including the sauce, ginger and scallions, and top with the thinly sliced scallion greens. It’s good warm, at room temperature (you can leave out up to 2 hours), or cold from the fridge (store it for up to 1 day).

Ratings

4 out of 5

2,006 user ratings

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Comments

Andrea H.2 years ago

I’m puzzled that this cooking technique is called “steaming”. If I’ve read the instructions correctly, the fish is cooked IN the reduced sauce. Am I misinterpreting?

JOhn V2 years ago

Sugest the poachers reread the recipe- Using a quart sauce pan then we're poaching, if using a 10" skillet - it's steaming - really depends on the depth of the liquid. A 1/4 cup of liquid in a 10" skillet is going to steam.

Gail2 years ago

I used (real) maple syrup instead of sugar and added a little garlic.

Mollylew2 months ago

Used steelhead trout and added lime juice and cilantro- now in frequent rotation!

Anne2 months ago

Rinse after marinating use sugar or honey or maple syrup not mirin. Cook down alot

Rachael George4 months ago

Delicious! We made some adjustments - some our own and some as others had suggested. We didn’t have salmon, so used tilapia - delicious. Also didn’t have scallions, so used a shallot instead. The garlic hint was great. We used 3x the ginger because we absolutely love it, and substituted mirin and coconut palm sugar for the granulated sugar. We served it with soba noodles and roasted broccoli, carrots, onions, and sweet peppers. What a treat!

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