Steamed Scallion Ginger Fish Fillets with Bok Choy

Steamed Scallion Ginger Fish Fillets with Bok Choy
Steamed Scallion Ginger Fish Fillets with Bok Choy
This fish is steamed on plates, which hold the marinade and juices around the fillets. Be sure that the plates you use have enough of a rim to hold some liquid, and are not larger in diameter than the pan you'll be using to steam. In order to fit the plate on top of the steamer, you'll need a steamer basket that's flat all the way across, without a central protrusion. Many Asian bamboo and stainless-steel steamers have this shape but, if you don't have one, you can substitute a ramekin: Simply place the ramekin on the bottom of the pan, fill the pan with water just to the height of the ramekin, and place the plate on top of the ramekin. In her video demonstration, Chef Cheng uses sole fillets for this dish, but any white, flaky fish such as halibut or flounder, would work well.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Asian Wine Fish Ginger Onion Marinate Steam Spice Healthy Soy Sauce
  • 2 tablespoons sugar
  • 1/2 cup light soy sauce
  • 6 tablespoons vegetable oil
  • 1/2 teaspoon five-spice powder

Preparation In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder. Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes. Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner. While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm. Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

Preparation In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder. Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes. Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner. While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm. Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

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