Steamed fish with green onion and ginger is a super light and easy dish to make. It takes less than 30 mins and it serves up to 3-4 people!
Rinse the fish under cold running water. Pat dry with a paper towel.
Season fish with salt on both sides
Spread ginger evenly over fish and stuff inside belly of the fish
Pour 1 tbsp of white rice wine into the belly of the fish and let soak for about 10 mins
Bring 3 cups of water to boil in a large wok with steamer
Once water in the wok is boiling, place plated fish on top of the steamer and close the lid. Make sure the fish is not popping out on either side of the steamer and that the lid can close completely.
Reduce heat to medium and set a timer for 9 minutes.
When fish is almost done, heat 2 tablespoons of vegetable oil.
Once the fish is done, turn off heat, and let the fish steam for 1 minute.
To plate, take fish out and drain out the liquid. Garnish with green onions. Once vegetable oil in the pan is nearly smoking, pour the oil over the fish until it sizzles. Lastly, pour soy sauce all over fish.
How can I tell if the fish is fully cooked? A good way to check is to see if the eyeball has popped out of its socket. Another trick is to stick your chopstick in the thickest part of the body and if your chopstick has a bit of fish on it, it means that it needs to be cooked a little longer.
Keywords: Steam Fish