Ginger-scallion Steamed Fish

Let’s get cooking

1. 01

   Set up the steamer

   Put a rack in a covered saucepan with water below the rack. Choose a heatproof plate that fits with space around it.

2. 02

   Prepare the fish

   Pat fish dry, check for remaining bones, and place on the plate with ginger underneath and on top.

3. 03

   Steam

   Bring water to a boil. Put in the plate, cover, and steam over steady heat about 10–15 minutes for a 2 cm-thick fillet.

4. 04

   Check doneness

   Use a thermometer at the thickest point: fish must reach 63°C. Extend steaming as needed. Use mitts to lift the plate.

5. 05

   Dress

   Carefully pour away excess steaming liquid. Warm soy sauce, measured sauce water, oil, and scallion in a small pan and spoon over the fish.