David Chang's Steamed Ginger-Scallion Fish
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PT5M
PTM
Prep Time
5 minsCook Time
0Free Time
to set the table with the nice napkins
This classic Cantonese dish proves that less is often more. Dave's version does away with steamers and water baths for a simple preparation that brings out the fish's delicate natural flavor. Finish it with a hit of hot peanut oil, which lightly fries and brings out the fragrance of the ginger and scallions.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Ingredients
- 2 teaspoons soy sauce
- ¼ teaspoon agave
- ½ tablespoon shaoxing wine (Chinese cooking wine)
- ½” knob of ginger, peeled, thinly sliced
- 1 scallion, cut into 1” pieces
- 2 tablespoons peanut oil
- 1 4oz (115g) filet skin-on white fish (bass, halibut, cod, or black cod)
Preparation
- In an Anyday dish, combine peanut oil, soy sauce, agave, chicken or vegetable stock, shaoxing wine, sliced ginger, and scallions and stir gently. Add the fish, skin-side up.
- Cover with the lid (knob lifted) and cook in the microwave at Power Level 5 for 4-5 minutes, or until the fish is just barely cooked through and is tender when poked with a chopstick. Note: The cook time will depend on the thickness of the fish. Please adjust accordingly.
- Let it rest for 2 minutes with the lid on to gently continue steaming. Serve with sauce and garnish with more sliced green onions, if desired.
Serving suggestions & tips
- Enjoy with steamed white or brown rice or serve with steamed cauliflower rice for a low carb meal.
- Add some chili crisp or oil over the finished dish for some heat.
Recipe notes
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
