Simple Steamed Fish

Name: Simple Steamed Fish
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 1/2 or 2 pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass; 1 1/2-inch piece of ginger, peeled and cut in fine slivers; 1 scallion, trimmed and sliced in thin strands lengthwise; 2 cilantro sprigs, leaves only (optional); 3 tablespoons peanut oil; 4 1/2 teaspoons soy sauce

Recipe from "Every Grain of Rice"

Adapted by Suzanne Hamlin

Total Time: 30 minutes
Rating: 5(11)
Comments: Read comments

Featured in: BY THE BOOK; Eat, Drink, Aunt, Niece

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Ingredients

Yield:4 to 6 servings

1½ or 2pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass
1½-inch piece of ginger, peeled and cut in fine slivers
1scallion, trimmed and sliced in thin strands lengthwise
2cilantro sprigs, leaves only (optional)
3tablespoons peanut oil
4½teaspoons soy sauce

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the fish. Pat dry, then place in a heat-proof dish.
Step 2
Set a rack in a pot and add water to a depth of 1½ to 2 inches. (If you use a steamer, fill half the lower tier with water.) Bring to a boil. Set dish on rack (or on upper tier of steamer) and steam over high heat for 15 to 20 minutes, depending on the thickness of the fish.
Step 3
Test for doneness by poking a chopstick or sharp knife through the thickest part of the fish. It should flake easily and look opaque all the way to the bone.
Step 4
When fish is done, use a turkey baster or spoon to discard any accumulated liquid.
Step 5
Sprinkle ginger, scallion and optional cilantro over fish. Heat oil in a small skillet. Add soy sauce and heat for a few seconds. Pour mixture over fish. Serve immediately.