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
Test Kitchen Notes
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
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Ingredients
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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)
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5 tablespoons
rice wine, divided
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2
inch piece ginger root, finely sliced
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1/4 cup
vegetable oil
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1 bunch
scallions, green parts only
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6 tablespoons
soy sauce
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4 tablespoons
sugar
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5 tablespoons
water
Directions
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Preheat the oven to 400°F.
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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).
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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.
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Slice the scallions in half lengthwise or julienne, if you can be bothered.
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When the fish is done, remove the ginger slices and transfer to the hot oil. Arrange the scallion on top of the fish.
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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.)
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Pour the soy sauce mixture over the fish and serve warm with rice.
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