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    You are in: Home / Chinese / Steamed Fish With Ginger and Scallions Recipe
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    Steamed Fish With Ginger and Scallions

    Steamed Fish With Ginger and Scallions. Photo by morgainegeiser

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Chef Kate's Note:

    You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.

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    Units: US | Metric

    • 4 fish fillets (halibut or a white fleshed fish of your choice)
    • salt and pepper
    • 1/2 inch fresh ginger, peeled and smashed
    • 3 scallions, sliced and smashed

    For the Sauce

    For the Garnish

    • 2 tablespoons scallions, julienned
    • 2 tablespoons fresh ginger, peeled, julienned
    • 1 ounce sesame oil, heated


    1. 1
      Preheat the oven to 375°F.
    2. 2
      Place each fish fillet on a large piece of aluminum foil.
    3. 3
      Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
    4. 4
      Bring up the ends of each piece of foil and close up to form four loose pouches.
    5. 5
      Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
    6. 6
      While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
    7. 7
      Open one foil packet and make sure fish is coked through.
    8. 8
      If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
    9. 9
      Drizzle the hot oil over the fish and serve, with extra sauce on the side.

    Browse Our Top Halibut Recipes

    Ratings & Reviews:

    • on May 28, 2008


      I used the traditional bamboo steamer to make this recipe. It came out quite tender and flavorful. My husband was not overly fond of the garnishes, and I personally could have got by with just the regular sauce myself. There was a lot of leftover sauce, saved it for later. Would definitely make again. Reviewed for ZWT 2008

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    • on July 15, 2006


      As Susie, I used a bamboo steamer to steam the fish. I also agree with Susie that this is a very easy and fast recipe. And again I have to agree with Susie that there was a lot of leftover sauce, so you may either want to make less of it or do with the leftover sauce what I did: put it into your fridge and use it for a stir-fry. Having read Hey Jude's review before making it, I also used less soy sauce and I'm glad I did, as it still was quite salty with less sauce. Another possibility would have been to use salt-reduced soy sauce. Thanks for posting this quick dish, Kate.

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    • on June 21, 2006


      I cooked the fish in a bamboo steamer. I liked how easy to prepare this recipe was. I did find that I had lots of leftover sauce and will reduce the amounts there next time. The garnish suggestions are perfect. Thank you Kate for sharing your recipe!

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    Read All Reviews (4)


    Nutritional Facts for Steamed Fish With Ginger and Scallions

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.1
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.5 g
    Cholesterol 101.2 mg
    Sodium 4272.2 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 1.0 g
    Sugars 15.2 g
    Protein 50.8 g

    The following items or measurements are not included:

    fresh ginger

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