Steamed Fish with Ginger & Scallions
This classic Chinese preparation is both simple and dramatic. It’s the kind of dish that doesn’t need precision: You can have more or less ginger, you could add cilantro or chili or not. It’s a beautiful technique for a perfectly cooked fish and so easy to execute. Once the fish is cooked and plated, it's easy to pull off the filets from the bones. With a bowl of rice or some sautéed greens, it makes a complete dinner for two or three or, with a larger fish, even four.
Ingredients
- one 1 1/2 to 2 pound fish (see note in step 1)
- 5 to 6 scallions, divided
- 1 1/2-inch knob ginger
- salt and pepper, for seasoning
- 1 teaspoon shaoxing wine or sherry
- juice and zest of 1 lime, divided
- optional aromatics for steaming water: star anise; knob of ginger, roughly sliced; szechuan peppercorn; scallions; or green garlic
- 3 tablespoons soy sauce
- 1 tablespoon fine mild red wine vinegar
- 1 tablespoon sesame seeds
- 4 tablespoons sesame oil