Description

This delicious method of preparing fish results in juicy fillets in a mouthwatering sweet soy sauce, garnished with aromatic ginger, scallions and cilantro and topped with sizzling oil.

Ingredients

Scale

4 fillets (4 ounces each) of firm white-fleshed sea fish such as sea bass, red snapper, tilapia, or flounder
1/2 teaspoon coarse salt
water for steaming
2 tablespoons soy sauce
1/2 teaspoon sugar
3 tablespoons mild-flavored high temperature oil like grape seed oil or canola oil
3 scallions, finely shredded
2 tablespoons fresh ginger, peeled and finely shredded (plus 12 slices ginger for steaming with fillets)
a handful of fresh cilantro sprigs

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Instructions

Rinse fillets under cold, running water, then rub each fillet with a pinch of salt. Place the fish in a steamer. Add an inch of water to the pot (about up to the first knuckle of your pointer finger).
Place 3 slices of ginger over each fillet (this flavors the steam). Cover pot with a lid. Bring water to a boil and steam for 5 minutes.
In a small bowl, mix soy sauce with sugar.
After 5 minutes, turn the heat off and check if the fish is done. Timing will depend on the thickness of the fillets. Remove the lid and look at the fish. Fish is done when it becomes opaque and flaky. Poke the thickest part of the fish with a chopstick or fork. The flesh should easily flake apart with no resistance. It should flake readily. If not, put the lid back on and let it steam a few more minutes.
When the fish is done use a fish spatula (a long slotted spatula) to carefully transfer fillets to the center of a clean serving platter. Discard fish liquid and cooked ginger.
Scatter ginger and scallions over the center of the fish as a garnish. Arrange them over the center so that it is easier to drizzle hot oil over the aromatics.
Heat oil in a small frying pan over high heat until smoking. Test if the oil is hot by placing a piece of ginger in the oil. When the ginger sizzles, the oil is ready. Slowly pour hot oil over scallions and ginger to wilt them and release their aroma. Top with cilantro sprigs.
Pour sauce around the base of the fish.

Notes

Don't try to use the fishy steam water that collects in the fish steaming plate, throw it out. It is fishy and unpalatable.

Alternatively, you can flash fry the ginger and scallions with the soy sauce in the hot oil and pour it over the fish for a deeper flavored sauce.

If you don't have a steamer basket, then you can assemble one. Place a sturdy small heatproof bowl or empty tuna can in the center of a large pot. Pour an inch of water into the pot. Set a plate over the bowl. Place the fillets on the plate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Steam
Cuisine: American