1/2 Photos of Steamed Fish With Ginger and Scallions
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.
My Private Note
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
- 1 cup soy sauce
- 1 1/4 cups chicken stock, hot, preferably homemade and unsalted
- 1/4 cup sugar
- fresh cilantro
For the Garnish
- 1Preheat the oven to 375°F.
- 2Place each fish fillet on a large piece of aluminum foil.
- 3Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- 4Bring up the ends of each piece of foil and close up to form four loose pouches.
- 5Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- 6While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- 7Open one foil packet and make sure fish is coked through.
- 8If 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.
- 9Drizzle the hot oil over the fish and serve, with extra sauce on the side.
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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: