Oven-Steamed Fish with Scallions and Ginger for Two
Classic Chinese and French methods produce moist, flavorful steamed fish. We used the best of both and came up with an entirely new approach that's easy and equally impressive.
Keywords
- Main Courses
- Chinese
- Fish & Seafood
- For Two
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Cooking tools:
- Oven
- Stove
- Instant-read thermometer
- Baking pan
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Spatula
- Serving platter
- Skillet
Ingredients
- 4 scallions, trimmed, divided
- 1 piece (1½-inch) ginger, peeled, divided
- 2 small garlic cloves, sliced thin
- 2 (6-ounce) skinless cod fillets, about 1 inch thick
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 3/4 teaspoon toasted sesame oil
- 3/4 teaspoon sugar
- 1/8 teaspoon table salt
- 1/8 teaspoon white pepper
- 1 tablespoon vegetable oil
- 3 tablespoons fresh cilantro leaves and thin stems
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