Steamed Fish with Ginger and Scallions is one of the staples in many Chinese households and is favoured for its simplicity and emphasis on freshness. The fish is steamed to perfection, preserving its natural sweetness, and then topped with thinly sliced ginger and scallions. Another key aspect of this dish is its health benefits. Steaming is a gentle cooking method that helps retain the nutrients in the fish, making it a wholesome and nutritious meal. The ginger not only adds a warm, aromatic touch but also aids in digestion, while the scallions provide a subtle crunch and boost the dish with essential vitamins. This makes Steamed Fish with Ginger and Scallions not just a delight for the palate, but also a mindful choice for a healthy lifestyle.
Steamed Fish with Ginger and Scallions (清蒸鱼, Qīngzhēng Yú)
- Description: A simple yet elegant dish, steamed fish with ginger and scallions highlights the natural flavour of the fish. The fish, often Carp or
- Sea Bass
- Often steamed with ginger, scallions, pak choi and sometimes soy sauce. The result is a tender, flavourful fish that is light and healthy.
- Key Ingredients: Ginger, scallions, soy sauce, and sesame oil.
Instructions
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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 then season.
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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
