Name: Steamed Fish Heaped with Ginger and Green Onions
Yield: 4 servings
Cuisine: Chinese,North American
Ingredients: 1 ½ lb(s) fish, fillet, (such as sea bass, salmon, pickerel or red snapper); 2 Tbsp soy sauce; 2 Tbsp Chinese cooking wine; 2 tsp sesame oil; 4 oz root ginger, (preferably young ginger); 6 green onion; 2 Tbsp vegetable oil; 1 large shallot, minced

Yields

4 servings

ingredients

1 ½

lb(s) fish, fillet, (such as sea bass, salmon, pickerel or red snapper)

Tbsp soy sauce

Tbsp Chinese cooking wine

tsp sesame oil

oz root ginger, (preferably young ginger)

green onion

Tbsp vegetable oil

large shallot, minced

Ingredient Substitution Guide

directions

Step 1

Place fish in shallow dish. In small bowl, stir together soy sauce, cooking wine and sesame oil; pour over fish. Marinate at room temperature for 20 minutes.

Step 2

Meanwhile, peel gingerroot; cut into fine julienne or matchstick-size lengths to make about 1 cup (250 mL). Set aside.

Step 3

Trim green onions. With side of cleaver, smash onions flat. Slice in half lengthwise; cut into 2-inch (5 cm) lengths. Set aside.

Step 4

In wok over medium-high heat, heat oil. Add ginger; stir-fry for about 2 minutes or until turning golden. Add shallot; stir-fry for about 2 minutes or until ginger is golden. Add green onions; stir-fry for 2 minutes, pressing onions against bottom of wok to sear. Spoon over fish. Spoon any of the marinade on plate over fish.

Step 5

Pour enough water into wok to allow for steamer basket; bring to boil. Place dish with fish inside basket; place in wok. Cover and fork.

Rate Recipe

My rating for Steamed Fish Heaped with Ginger and Green Onions

Steamed Fish Heaped with Ginger and Green Onions

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter