STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
- Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
STEAMED FISH WITH SCALLIONS AND GINGER
This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.
Provided by Anita Lo
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
- Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
- Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
- Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.
STEAMED COD WITH GINGER AND SCALLIONS
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
- Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
- Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g
STEAMED GINGER FISH & VEGETABLES
Make and share this Steamed Ginger Fish & Vegetables recipe from Food.com.
Provided by Sonya01
Categories Healthy
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
- Line base with baking paper and top with fish.
- Sprinkle with ginger and lemon juice.
- Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
- Serve with vegetables & rice.
Nutrition Facts : Calories 368.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 134, Sodium 144.7, Carbohydrate 41.9, Fiber 0.6, Sugar 0.4, Protein 40.1
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
SOY AND GINGER STEAMED FISH
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Provided by Christina Chaey
Categories Bon Appétit Dinner Seafood Fish Bass Steam Mushroom Cabbage Ginger Rice Soy Sauce Pescatarian Peanut Free Tree Nut Free Dairy Free Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each fillet into 3 pieces; season all over with salt. Set aside.
- Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven or large saucepan. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until fish is opaque and just cooked through, 8-10 minutes.
- Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.
More about "ginger steamed fish recipes"
STEAMED FISH WITH GINGER AND SCALLIONS - FOOD AND WINE
From foodandwine.com
- Set the fish in a 10-inch glass or ceramic pie pan and rub the marinade all over the fish, inside and out. Sprinkle 1/2 tablespoon of the ginger and half of the cut scallions in the cavity; spread the remaining cut scallions and 1 more tablespoon of the ginger under the fish. Sprinkle the remaining 1 tablespoon ginger over.
- Set a cake rack in a wok and pour in enough boiling water to reach 1 inch below the rack. Set the fish on the rack, cover the wok with a lid and steam over high heat just until the fish flakes easily and is opaque throughout, about 20 minutes.
CHINESE STEAMED FISH THAT ABSOLUTELY ... - TASTE OF ASIAN FOOD
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- Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
CHINESE STEAMED FISH WITH GINGER SHALLOT ... - RECIPETIN EATS
STEAMED FISH WITH GINGER, CHILLI AND ... - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Line a heatproof dinner plate with a large sheet of baking paper. Place fish on paper in a single layer and sprinkle with ginger, chilli and spring onions. Fold up paper to enclose.
- 2 Add enough water to a large wok to fill to 5cm and bring to the boil. Place plate in a large bamboo steamer and cover with lid. Reduce heat to a gentle boil and place steamer in wok over water. Steam for 6-7 minutes until fish is just cooked and flakes easily.
- 3 Meanwhile, place sesame oil, soy sauce, Chinese rice wine and garlic in a small saucepan and heat until boiling.
STEAMED FISH RECIPE WITH GINGER AND SOY BY KYLIE KWONG ...
From gourmettraveller.com.au
- Place fish in a shallow heatproof bowl that will fit inside a steamer. Pour wine and 80ml water over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water. Steam, covered, for 5-6 minutes, then slip cabbage inside steamer, re-cover, and steam until warmed through and fish is just cooked (2-3 minutes;flesh should be white – if it 's still translucent, cook for another minute or so).
- Remove cabbage from steamer and arrange on a serving plate. Carefully remove fish from steamer with a spatula, and place on top of cabbage. Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander and a pinch of ground white pepper, and serve immediately
STEAMED FISH WITH GINGER, CHILLI AND MINT RECIPE | GOOD FOOD
From goodfood.com.au
- Place the fish on a heatproof plate, then place the plate into a bamboo steamer over boiling water and steam for until cooked through, about 15 minutes.
- When the fish is finished cooking, pour off any juices collected in the plate. Heat the wine and soy sauce in a small saucepan until hot but not boiling, then pour the mixture over the fish. Return the saucepan to the heat and add the oil, heating until very hot. Add the ginger to the oil and cook for just a few seconds until crisp. Add the chillies and remove the oil from the heat. Pour the oil over the fish, and scatter with the Vietnamese mint leaves. Serve with rice and Asian greens.
- Adam's tip: You don't need fancy equipment to steam fish. Ordinary dinner plates will be fine in a steamer, and if you don't have a steamer, a platform of wooden chopsticks in the base of a wok will do fine. If you want to splurge, however, a steam oven is a fantastic piece of equipment.
GINGER SOY FISH (EASY HALIBUT RECIPES ... - RASA MALAYSIA
GINGER STEAMED FISH - EL MUNDO EATS
From elmundoeats.com
- Place lemongrass inside the fish cavity. Place the fish in a steamer that has been preheated on high heat. Steam fish for 15 minutes or until fully cooked.
SOY AND GINGER STEAMED FISH RECIPE | BON APPéTIT
From bonappetit.com
- Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.
- Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.
STEAMED SNAPPER WITH GARLIC-GINGER SAUCE RECIPE - FOOD & WINE
From foodandwine.com
- In a small skillet, heat 1 tablespoon of the grapeseed oil. Add the shallot and cook over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes. Add the sugar, ginger and garlic and cook, stirring, until fragrant and the sugar is melted, about 2 minutes. Add the soy sauce, vinegar, fish sauce and shio kombu and bring to a boil over moderately high heat, then simmer over moderately low heat until slightly reduced, about 3 minutes. Remove from the heat and stir in the cilantro and scallion.
- Set a bamboo steamer in a wok or a large, deep skillet. Add 1 inch of water to the wok or skillet and bring to a boil. Line the inside of the steamer with the cabbage leaves. Combine the sesame oil and the remaining 1 tablespoon of grapeseed oil and brush all over the fish. Season the fish lightly with salt and set it on the cabbage leaves. Cover and steam over moderate heat for about 7 minutes, until just cooked through. Transfer the fish to plates and serve with the ginger-garlic sauce.
STEAMED FISH (POMPANO) WITH GINGER, SOY AND GREEN ONIONS
From momfoodblog.com
- Stuff the fish slit with onion and lemon grass. Place the fish in the steamer and steam for 15-20 minutes or until fish is done. Discard the water from the steamed fish and set aside.
- Heat oil in the pan under medium to low heat. Put in the ginger and scallions (reserve some for garnish). Saute for 1 minute. Add in the sauce mixture and cook until boiling, about 2 minutes.
GINGER STEAMED FISH WITH TROY’S HANA STYLE SAUCE RECIPE
From webmd.com
- To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
- To prepare sauce: Combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
- Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
STEAMED FISH WITH GINGER AND SCALLIONS - BEYOND SWEET AND ...
From beyondsweetandsavory.com
- Pat the fish dry with a paper towel. Create 3-4 diagonal bone-deep slits along both sides of the fish, about 1.5” apart.
- Brush shaoxing wine over both sides of the fish, making sure to reach inside the diagonal slits and inside the fish. Sprinkle both sides with salt, including inside the slits. Let it sit for 30 minutes.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #rice #vegetables #steam #dietary #pasta-rice-and-grains #medium-grain-rice #technique
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