Name: Steamed Rockfish with ginger
Yield: Serves 2
Cuisine: American
Ingredients: 2 tablespoons dried fermented black beans, soaked for 30 minutes and drained; ¼ cup (60 ml) Peanut or canola oil; 2 tablespoons Chinese cooking wine, such as Shaoxing rice wine; One 1-inch (2.5-cm) piece ginger, peeled and cut into coins, plus one 3-inch (7.5-cm) piece, peeled and julienned; 3 tablespoons light soy sauce; 3 green onions, sliced; 1 whole rockfish (12 to 16 ounces/340 to 455 g), cleaned and scaled

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The Chinese are experts at steaming fish, and this simple recipe illustrates that technique. Here we are using a bamboo steamer. You’ll need a plate that fits comfortably in the basket. Serve this classic dish from Taiwan with steamed baby bok choy and rice.

Ingredients

1 whole rockfish (12 to 16 ounces/340 to 455 g), cleaned and scaled
One

Method

Place half the ginger coins on a 12-inch (30.5-cm) heatproof plate and place the fish on top of the coins, making sure they are under the fish. Put the remaining ginger coins inside the cavity of the fish;

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Steamed Rockfish with ginger

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of