Steamed Fish with Ginger and Scallions (Ging Zheng Yu)
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year. Christie Johnston
SHARE

You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.

Steamed Fish with Ginger and Scallions (Ging Zheng Yu) Steamed Fish with Ginger and Scallions (Ging Zheng Yu)
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
Yield: serves 2

Ingredients

  • 1 (14-oz.) whole fish, such as sea bass or red snapper, cleaned
  • 1 (1″) piece ginger, peeled and cut into coins, plus one 3″ piece, peeled and julienned
  • 2 tbsp. Chinese cooking wine, usually labeled michiu
  • 2 tbsp. light soy sauce
  • 2 tbsp. dried fermented black beans, soaked for 30 minutes and drained
  • 3 scallions, julienned
  • 14 cup canola oil

Instructions

  1. Put fish on a 12″ plate and slide half of the ginger coins underneath the fish. Put remaining ginger coins inside cavity of fish; set aside. Pour water to a depth of 1″ into a 14″ high-sided skillet or wok and bring to a boil. Working with an 18″ length of aluminum foil, roll foil into a rope and form a circle. Place foil circle in bottom of wok and rest plate with fish on top. Cover wok and steam fish over high heat until cooked through, about 15 minutes.
  2. Using a kitchen towel and tongs, transfer plate to a cooling rack and pour off excess liquid. Drizzle fish with wine and soy sauce and scatter julienned ginger, black beans, and scallions over fish. Pour oil into a 1-qt. saucepan over high heat and heat until smoking. Drizzle hot oil over fish and toppings and serve.

MORE TO READ