Name: Steamed Fish
Cuisine: Chinese
Ingredients: ½ inch fresh ginger, peeled and finely shredded; 3-4 tablespoons vegetable oil; 1 gray mullet, about 2 pounds, cleaned (about 1½ pounds after cleaning) but with the head left on; or about 1¼ pounds fish steak, halibut, turbot, or cod, ¾-1 inch thick; White pepper to taste; 4 large scallions, trimmed and cut into 2-inch sections, then finely shredded, white and green parts separated; 2½ tablespoons thick soy sauce

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

The Chinese hanker after steamed fish much as Westerners crave beef steaks. The choicer and fresher the fish, the more likely it will be steamed rather than cooked in any other way. Sea bass is superb for steaming, but rainbow trout, gray mullet, lemon sole, and haddock, or even cod steak are subtly delicious. The key is to steam it without overcooking it.

To steam a fish “clear,” only ginger and scallions are used; otherwise, the most usual condiment is the versatile black beans sp