Grace's Ginger Scallion Fish


Test Kitchen-Approved

Author Notes: My friend Grace posted a picture of some steamed fish she made, and it looked so good I had to ask for the recipe. Turns out the fish isn't so much steamed as baked in the oven, but it's so moist and tender, it might as well have been steamed!

First you bake the fish with some rice wine and ginger slices just until the fish is barely done. The ginger slices are then added to some oil being heated on the stove, and the fish is topped with scallions. Then comes my favorite part: You pour the ginger-infused hot oil over the scallions and fish to seal in moisture and flavor. Finally a sweet soy-based sauce is poured over everything. This is great served over steamed rice, and in my opinion, is even better the next day when the fish has absorbed some of the sauce!
Joy Huang | The Cooking of Joy

Food52 Review: If you're the kind of person who's afraid to cook fish for fear of messing it up, this recipe is for you! It couldn't be simpler to prepare, would work beautifully with any type of white flaky fish, and there's huge flavor pay off. The bite of the raw scallions is softened by the hot, ginger-infused oil, and the sweet-salty sauce is a perfect compliment.Jen Barthell

Serves: 2-4

Ingredients

  • 1-2 pounds white fish filets (I've used cod and tilapia, but I bet sea bass, sole, flounder, and orange roughy would work well, too)
  • 5 tablespoons rice wine, divided
  • 2 inch piece ginger root, finely sliced
  • 1/4 cup vegetable oil
  • 1 bunch scallions, green parts only
  • 6 tablespoons soy sauce
  • 4 tablespoons sugar
  • 5 tablespoons water
In This Recipe

Directions

  1. Preheat the oven to 400°F.
  2. Place the fish filets in a small baking pan. Sprinkle 2 tablespoons of rice wine over the fish and then arrange the ginger slices on top. Bake for 12 minutes or until the fish is just cooked through (do not overcook).
  3. Meanwhile, heat up the oil in a small saucepan over medium low. Mix the remaining 3 tablespoons of rice wine with the soy sauce, sugar, and water and heat for 1 minute in the microwave. Stir to dissolve the sugar.
  4. Slice the scallions in half lengthwise or julienne, if you can be bothered.
  5. When the fish is done, remove the ginger slices and transfer to the hot oil. Arrange the scallion on top of the fish.
  6. Bring the heat up on the oil to medium high and cook until the ginger just starts to brown. Immediately pour the hot oil onto the fish. (It's okay if the ginger falls out.)
  7. Pour the soy sauce mixture over the fish and serve warm with rice.

More Great Recipes:
Ginger|Green Onion/Scallion|Seafood|Soy Sauce|Entree

Reviews (12) Questions (1)

12 Reviews

ida September 11, 2018
Hi. Since I do not use any wine or alcohol in my cooking, is there a good substitute you can recommend for the rice wine? Would love to try this soon. Thanks in advance.
 
Author Comment
Joy H. September 11, 2018
I’d just substitute with water then.
 
NATALIA R. September 8, 2018
Absolutely fantastic. Great technique! I preferred eating the rice plain, using the sauce on the fish only.
 
Max H. June 16, 2017
Would you best recommend a Japanese short grain rice or just long grain white rice?
 
Author Comment
Joy H. June 16, 2017
Well, since the rice is just the accompanying carb, I'd say whatever your own preference is.
 
rlsalvati April 19, 2017
Had this last night for the first time, everyone loved it. Very, very good, nothing left but some scallions and a bit of sauce. This is going in our regular dinner rotation and on my "easy to fix for guests" list.
 
Author Comment
Joy H. April 19, 2017
Yay, I'm glad you liked it!
 
IKemp December 5, 2016
When you say "rice wine" in this recipe, do you mean sake, rice wine vinegar, or something else?
 
Author Comment
Joy H. December 5, 2016
You could use sake, but I meant Chinese rice wine. Do not use rice wine vinegar!
 
IKemp December 5, 2016
Thanks for the clarification!! Do you think mirin would work as well?
 
Author Comment
Joy H. December 5, 2016
No, mirin is way too sweet. You could try a mild cooking wine if you don't have Chinese rice wine.
 
IKemp December 5, 2016
Ah ok, got it. :)