Simple Steamed Fish
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1½ or 2pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass
- 1½-inch piece of ginger, peeled and cut in fine slivers
- 1scallion, trimmed and sliced in thin strands lengthwise
- 2cilantro sprigs, leaves only (optional)
- 3tablespoons peanut oil
- 4½teaspoons soy sauce
Nutritional analysis per serving (6 servings)
174 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the fish. Pat dry, then place in a heat-proof dish.
- Step 2
Set a rack in a pot and add water to a depth of 1½ to 2 inches. (If you use a steamer, fill half the lower tier with water.) Bring to a boil. Set dish on rack (or on upper tier of steamer) and steam over high heat for 15 to 20 minutes, depending on the thickness of the fish.
- Step 3
Test for doneness by poking a chopstick or sharp knife through the thickest part of the fish. It should flake easily and look opaque all the way to the bone.
- Step 4
When fish is done, use a turkey baster or spoon to discard any accumulated liquid.
- Step 5
Sprinkle ginger, scallion and optional cilantro over fish. Heat oil in a small skillet. Add soy sauce and heat for a few seconds. Pour mixture over fish. Serve immediately.
Private Notes
Comments
Replace peanut oil with sesame oil for a nuttier, richer taste. Add a splash of Chinese wine, Shaoxing, as well.