Steamed Fish with Ginger
Steamed fish with ginger is a delicate and flavorful dish that highlights the natural taste of fresh fish, enhanced by the aromatic warmth of ginger.
Ingredients
- 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
Instructions
- Pat the halibut dry with paper towels and season both sides of the fillet with salt. Then, evenly scatter the minced ginger over the top of the fish before placing it in a heatproof ceramic dish for steaming. This step ensures the fish is properly seasoned while allowing the ginger to infuse its flavor, enhancing the dish with its aromatic zing. The heatproof dish provides a stable base for steaming, ensuring the fish remains tender and moist.
- Carefully place the fish in a bamboo steamer positioned over a few inches of simmering water, then cover the steamer. Steam the fish gently for 10 to 12 minutes. This method allows the fish to cook slowly and evenly, preserving its delicate texture while infusing the flavors of the ginger. The bamboo steamer helps retain the steam’s heat, ensuring the fish is cooked to perfection without drying out.
- Discard any excess water from the dish and sprinkle the fish with sliced green onions. Then, drizzle both soy sauces over the top. This step enhances the dish with a burst of fresh flavor from the green onions, while the soy sauces add depth and umami, complementing the natural taste of the halibut.
- Heat the peanut and sesame oils in a small skillet over medium-high heat until they start to smoke. Once hot, carefully pour the oil over the halibut fillet. The sizzling oil will cause the green onions and any residual water to bubble and splatter, so exercise caution. Finish by garnishing with fresh cilantro sprigs and serve immediately. This step adds a rich, fragrant finish to the dish, as the hot oils release a smoky aroma and enhance the flavors. The cilantro adds a refreshing, herbaceous touch that balances the richness of the oils.