Steamed Fish With Ginger And Onions Recipes

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STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

STEAMED FISH WITH GINGER & SPRING ONION



Steamed fish with ginger & spring onion image

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
  • Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

STEAMED FISH GINGER SOY SAUCE



Steamed fish ginger soy sauce image

The legendary chef's take on a Cantonese classic - it's light, delicate and clean-tasting.

Provided by Kylie Kwong

Time 25m

Yield Serves 4 - 6

Number Of Ingredients 9

4 firm white-fleshed fish fillets (about 100gm each) such as snapper, bass grouper or hapuku
40 ml Shaoxing wine
2 tbsp ginger, cut into julienne
1 Chinese cabbage leaf, cut into 4 squares
½ tsp white sugar
2 tbsp light soy sauce combined with ¼ tsp sesame oil
½ cup julienned spring onion
1½ tbsp peanut oil
¼ cup (loosely packed) coriander leaves

Steps:

  • Place fish in a shallow heatproof bowl that will fit inside a steamer. Pour wine and 80ml water over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water. Steam, covered, for 5-6 minutes, then slip cabbage inside steamer, re-cover, and steam until warmed through and fish is just cooked (2-3 minutes;flesh should be white - if it 's still translucent, cook for another minute or so).
  • Remove cabbage from steamer and arrange on a serving plate. Carefully remove fish from steamer with a spatula, and place on top of cabbage. Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander and a pinch of ground white pepper, and serve immediately

Nutrition Facts : ServingSize Serves 4 - 6

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY



Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

P.F. CHANG'S STEAMED FISH WITH GINGER AND GREEN ONIONS



P.F. Chang's Steamed Fish with Ginger and Green Onions image

Tasty and healthy steamed fish fillets. Mild whitefish takes on the flavors of ginger and toasted sesame oil. Perfect served with steamed broccoli or bok choy on the side.

Provided by Terri

Time 29m

Yield 4

Number Of Ingredients 17

4 fish fillets (white fish works best such as cod or sea bass)
Topping
1 dash salt
1 dash white pepper
1 teaspoon sesame oil
3 slices ginger, smashed
3 stalks green onions, smashed
Garnish
2 teaspoons green onions, julienned
2 teaspoons fresh ginger, peeled and julienned
1 ounce hot (temperature) sesame oil
2 ounces sauce (see recipe below)
Sauce
8 ounces soy sauce
10 ounces chicken stock
2 ounces sugar
fresh cilantro sprigs

Steps:

  • Top fish with topping ingredients (salt, white pepper, sesame oil, ginger, and green onions) before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook. Garnish: Remove fish to serving plate. Cover with ginger and green onions. Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute the sauce over the fish. Garnish with cilantro sprigs. Sauce Instructions: Mix soy sauce, chicken stock and sugar.

Nutrition Facts :

CHINESE STEAMED WHOLE FISH WITH GREEN ONION AND GINGER



Chinese Steamed Whole Fish With Green Onion and Ginger image

This recipe comes from local celebrity chef Sam Choy. This is a mild dish even for folks like me who don't even like fish.

Provided by Amy in Hawaii

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tai red snapper
1/2 teaspoon salt
1 garlic clove, minced
1/2 cup thinly sliced gingerroot
1 1/2 ounces lup cheong Chinese sausage, sliced
3 tablespoons peanut oil
3 stalks scallions or 3 stalks green onions, finely julienned
5 sprigs cilantro
2 tablespoons soy sauce

Steps:

  • Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
  • Place cleaned fish on a heat proof dish that fits into your steamer.
  • Rub fish inside and out with salt, garlic and a pinch of the ginger.
  • Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
  • place in steamer and steam for 8-10 minutes.
  • In a small saucepan, heat peanut oil until it starts to sizzle.
  • Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
  • Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
  • Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
  • A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.

Nutrition Facts : Calories 223.6, Fat 11.8, SaturatedFat 2.1, Cholesterol 42.1, Sodium 871, Carbohydrate 3.8, Fiber 0.7, Sugar 0.7, Protein 24.8

CHINESE STEAMED FISH WITH GINGER AND SPRING ONIONS



Chinese Steamed Fish with Ginger and Spring Onions image

A fabulous and a very delicious way of eating fresh barramundi fish! This Chinese steamed fish is one that celebrates the freshness of fish and what better combination than the classic ginger and spring onions (scallions)!

Provided by Genevieve

Categories     Main Course

Time 22m

Number Of Ingredients 7

2 fillets fresh white fish (~200g/7oz each (note 1))
2 spring onions/scallions (sliced into thin matchsticks)
2½ cm /1inch fresh ginger (sliced into thin matchsticks)
2 tbsp oil (canola or sunflower)
1 tbsp shaoxing wine (substitute: mirin or dry sherry)
1 tsp soy sauce
¼ tsp salt (~4 small pinches)

Steps:

  • Roughly separate the green and white parts of the thinly sliced spring onions/scallions matchsticks. Set aside. (note 2)

Nutrition Facts : Calories 241 kcal, Carbohydrate 15.3 g, Protein 38.9 g, Fat 2.3 g, SaturatedFat 0.1 g, Sugar 6.6 g, Sodium 639 mg, ServingSize 1 serving

STEAMED BLACK BASS WITH GINGER AND SCALLIONS



Steamed Black Bass with Ginger and Scallions image

Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 9

1/2 cup soy sauce
1 tablespoon plus 1 1/2 teaspoons toasted-sesame oil
2 whole black bass (1 1/2 to 2 pounds each; 1 1/2 inch thick), scaled and gutted, gills removed
1 piece (2 inches) peeled fresh ginger, cut into matchsticks
5 scallions, halved lengthwise and cut crosswise into 1-inch pieces
2 cups water
1 large red onion, sliced 1/2 inch thick
1 large sweet potato, very thinly sliced, preferably on a mandoline
8 ounces Broccolini, trimmed, and halved lengthwise if thick

Steps:

  • Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
  • Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
  • Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
  • Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
  • Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.

CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS



Cantonese Steamed Fish with Ginger, Cilantro & Green Onions image

Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. Recipe from the Taste Of The Place cookbook.

Provided by Susan Ng

Categories     Side or light entree

Number Of Ingredients 9

3 frozen white fish fillets (about 1 pound total), thawed overnight in the refrigerator, drained and patted dry - use basa, cod, rockfish, or any firm, white fish you like
1 tablespoon Chinese cooking wine (substitute dry sherry if Chinese cooking wine is unavailable)
A few dashes of ground white pepper (feel free to substitute regular black pepper, it will just leave little black flakes that might not look quite as pretty)
3 - 1/8 inch slices of ginger, peeled and cut into thin matchstick strips
2 green onions, cut into 2-inch pieces, then cut vertically into thin silken strips
4 sprigs of cilantro, stems removed and leaves roughly chopped
1 tablespoons canola oil or other neutral flavored, high heat oil
2 tablespoons to 1/4 cup seasoned soy sauce for seafood (if you can't find seasoned soy sauce for seafood make your own mixture with 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon water, and 1 teaspoon brown sugar)
1/4 teaspoon sesame oil

Steps:

  • Pour an inch of water in a wide skillet with a well fitting lid. Bring the water to a boil, then reduce the heat until just simmering.
  • Cut the fish fillets into 2 to 3 inch pieces. Lay the pieces on a heat-proof plate that will fit easily inside the skillet (this same plate can be used for serving, if you like), or a steamer insert. Drizzle the cooking wine over top, sprinkle with white pepper, and scatter over ginger strips. Place the plate or steamer insert into the skillet or pot with the simmering water, cover with the lid, and steam until the fish is flakey and almost opaque throughout. The time this takes will vary significantly depending on the thickness of your fish - anywhere from 5 to 12 minutes. Carefully remove the plate or steamer insert, discarding the water and ginger strips. It will continue cooking after it's removed from the heat, so be sure to pull it from its steamy pan when the center still has a touch of translucency.
  • If using a steamer insert, move the fish to a serving plate. Scatter the onions and cilantro over the fish.
  • Heat the canola oil in a small skillet until just beginning to smoke. Carefully pour the hot oil over the steamed fish. Sparingly drizzle everything with the seasoned soy sauce and sesame oil.

STEAMED FISH WITH GINGER AND SCALLIONS



Steamed Fish With Ginger and Scallions image

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories     Dinner     Seafood     Fish     Bass     Snapper     Ginger     Green Onion/Scallion     Soy Sauce     Wine     Lunar New Year     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Steam     Healthy

Yield Makes 4 servings

Number Of Ingredients 8

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

Steps:

  • Set up your steamer over high heat.
  • Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
  • In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
  • Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
  • Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

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