Oven-Steamed Fish with Scallions and Ginger | America's Test Kitchen
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 8 scallions, trimmed, divided
- 1 (3-inch) piece ginger, peeled, divided
- 3 garlic cloves, sliced thin
- 4 (6-ounce) skinless cod fillets, about 1 inch thick
- 3 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons sugar
- 1/4 teaspoon table salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1/3 cup fresh cilantro leaves and thin stems
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