Ingredients
- 1 ½ or 2 pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass
- 1 1/2-inch piece of ginger, peeled and cut in fine slivers
- 1 scallion, trimmed and sliced in thin strands lengthwise
- 2 cilantro sprigs, leaves only (optional)
- 3 tablespoons peanut oil
- 4 ½ teaspoons soy sauce
- Nutritional Information
Nutritional analysis per serving (4 servings)
326 calories; 13 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 83 milligrams cholesterol; 474 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Rinse the fish. Pat dry, then place in a heat-proof dish.
- Set a rack in a pot and add water to a depth of 1 1/2 to 2 inches. (If you use a steamer, fill half the lower tier with water.) Bring to a boil. Set dish on rack (or on upper tier of steamer) and steam over high heat for 15 to 20 minutes, depending on the thickness of the fish.
- Test for doneness by poking a chopstick or sharp knife through the thickest part of the fish. It should flake easily and look opaque all the way to the bone.
- When fish is done, use a turkey baster or spoon to discard any accumulated liquid.
- Sprinkle ginger, scallion and optional cilantro over fish. Heat oil in a small skillet. Add soy sauce and heat for a few seconds. Pour mixture over fish. Serve immediately.
Dining and Cooking