Steamed Fish with Ginger

Name: Steamed Fish with Ginger
Ingredients: 1 (1-inch) piece ginger, peeled and cut into matchsticks; 2 cloves garlic, thinly sliced; 6 scallions, sliced; 4 (6-ounce) firm white fish fillets (such as striped bass or halibut); Kosher salt and freshly ground pepper; 4 teaspoons toasted sesame oil; Pinch of sugar; 1 to 2 tablespoons soy sauce; 2 tablespoons Chinese rice wine or dry sherry; 1/3 pound snow peas, trimmed; 2 tablespoons peanut or vegetable oil

11 ingredients

16 steps

Ingredients

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

Directions

1

Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
2

Crush the ginger slices with the flat side of a knife.
3

Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer.
4

Score the fish skin a few times with a knife; season with salt and pepper.
5

Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar.
6

Put the plate in the steamer.
7

Mix the soy sauce and rice wine and pour over the fish.
8

Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness.
9

Carefully remove the hot plate.
10

Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
11

Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions.
12

Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat.
13

Add the remaining ginger and cook until it begins to brown.
14

Pour the hot oil over the fish.
15

Per serving: Calories 308; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 395 mg; Carbohydrate 5 g; Fiber 1 g; Protein 35 g
16

Photograph by Antonis Achilleos