Steamed Fish with Scallions & Ginger
Incredibly moist, aromatic and tasty. So easy to make, definitely a keeper!
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
fish
about 2 pounds each, scaled, gutted, and scored |
*
|
| ½ | cup |
scallions, spring or green onions
sliced, green part only |
|
| 2 | tablespoons |
ginger
fresh julienned |
|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
peanut oil
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
fish
about 2 pounds each, scaled, gutted, and scored |
*
|
| 118 | ml |
scallions, spring or green onions
sliced, green part only |
|
| 3E+1 | ml |
ginger
fresh julienned |
|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
peanut oil
|
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
sugar
|
|
Directions
Position oven racks in upper and lower thirds of oven.
Heat oven to 450°.
Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet.
Season each fish on both sides with salt and pepper.
Whisk remaining ingredients in a bowl; spoon over each fish.
Seal foil loosely around each fish to create a somewhat roomy pocket.
Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish).
Remove foil and serve with juices.
