Steamed Fish with Ginger and Scallions

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the white fish fillets dry with paper towels and season lightly with salt and white pepper on both sides.

   Ca. 1 min.

2. 2

   Arrange a few ginger matchsticks and the white parts of the scallions on a heatproof plate that fits inside your steamer.

   Ca. 2 min.

3. 3

   Place the seasoned fish fillets on top of the ginger and scallion whites.

   Ca. 1 min.

4. 4

   Bring water in a steamer pot or wok to a rolling boil over high heat.

   Ca. 5 min.

5. 5

   Carefully place the plate with the fish into the steamer, cover, and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

   Ca. 10 min.

   Kokkens note: Cooking time will vary depending on the thickness of your fish fillets.

6. 6

   While the fish is steaming, prepare the sauce by whisking together the soy sauce and sesame oil in a small bowl.

   Ca. 2 min.

7. 7

   Once the fish is cooked, carefully remove the plate from the steamer. Discard any accumulated liquid on the plate.

   Ca. 1 min.

   Kokkens note: Be careful when removing the hot plate from the steamer.

8. 8

   Top the steamed fish generously with the remaining ginger matchsticks and the green parts of the scallions.

   Ca. 1 min.

9. 9

   Heat the peanut oil in a small pan or ladle over high heat until it just begins to smoke.

   Ca. 2 min.

   Kokkens note: Do not overheat the oil to the point of burning.

10. 10

    Carefully pour the hot oil over the ginger and scallions on the fish; you should hear a satisfying sizzle.

    Kokkens note: This step releases the aromatics' full flavor.

11. 11

    Drizzle the prepared soy sauce mixture over the fish.

12. 12

    Serve immediately with steamed rice.