Steamed Whole Fish with Ginger and Green Onions

Whole fish, central to Chinese New Year celebrations, connotes abundance for the upcoming year. This simple and uncommonly delicious recipe works with any white fish, but it must be very fresh; check for clear eyes and shiny scales when purchasing. If you don’t have a bamboo steamer, rig your own by arranging chopsticks in a grid in the bottom of a large pot.

Steamed Whole Fish with Ginger and Green Onions

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Servings

4 people

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Ingredients

• 1 4-inch piece fresh ginger, peeled and cut into matchsticks about 1/4 cup
• 2 large green onions, cut diagonally into 1-inch pieces about 1/4 cup
• 1 medium clove garlic, minced
• 1 whole 2-pound white fish (such as tilapia, snapper, or trout), cleaned
• Juice of 1/2 lemon
• 1-2 teaspoons kosher salt
• 1/4 cup low-sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon dark sesame oil
• Chopped green onions for garnish

Ingredients 1 4-inch piece fresh ginger, peeled and cut into matchsticks about 1/4 cup 2 large green onions, cut diagonally into 1-inch pieces about 1/4 cup 1 medium clove garlic, minced 1 whole 2-pound white fish (such as tilapia, snapper, or trout), cleaned Juice of 1/2 lemon 1-2 teaspoons kosher salt 1/4 cup low-sodium soy sauce 2 teaspoons sugar 1 teaspoon dark sesame oil Chopped green onions for garnish

Servings 4 people Print Recipe

Instructions

1. In a small bowl, combine ginger, 1/4 cup green onions, and garlic. Set aside.
2. Wash fish and pat dry with paper towels. Mix lemon juice with salt and rub into fish inside and out. Cut 3 diagonal slashes, each 1/2- to 3/4-inch deep, into both sides of fish. Using the knife tip, make 1/2-inch-deep cuts along the backbone.
3. Place fish on a glass pie plate or a steamer-safe dinner plate. Rub ginger-garlic mixture along fish skin, then stuff inside slits and cavity. Place plate into or atop a steamer in a pot with 11/2 inches water. Cover and steam until fish flesh is just opaque, 8–10 minutes.
4. Meanwhile, stir together soy sauce, sugar, and sesame oil until sugar dissolves. When fish is cooked through, carefully remove plate from steamer and pour soy sauce mixture over fish and inside cavity. Garnish with chopped green onions.

Recipe Notes

Nutrition Facts

Steamed Whole Fish with Ginger and Green Onions

Amount Per Serving

Calories 250

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition Facts Per Serving (with 2 teaspoons sauce):

Calories: 250 calories

% fat calories: 14

Fat: 4g

Saturated Fat: 1g

Cholesterol: 84mg

Protein: 47g

Carbohydrate: 4g

Fiber: 0g

Sodium: 766mg