Ginger Steamed Fish in a Long Handle Wok
"Ginger Steamed Fish with Scallion Prep time: 10 minutes | Cook time: 8 minutes | Serves 4 4 (4-ounce/113 g) white fish fillets, such as flounder, sea bass, or red snapper 2 tablespoons soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon very finely sliced, peeled fresh ginger 1 tablespoon very finely sliced scallion, both green and white parts 1 teaspoon toasted sesame oil 1. Pat the fish dry with paper towels. 2. In a small bowl, mix together the soy sauce, rice wine, ginger, sliced scallion, and sesame oil. Drizzle the sauce over the fish fillets. Gently place the fish in a bamboo steamer. 3. Add 2 inches of water to your wok, and bring the water to a boil. Place the steamer in the wok, and cover the steamer with its lid. Steam the fish for 7 to 8 minutes, or until the fish is opaque and starts to flake."
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Ginger-Infused Live-Fire Steamed Fish in a Long Handle Wok
ingredients
- 4 (4-ounce) white fish fillets, such as flounder, sea bass, or red snapper
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon very finely sliced, peeled fresh ginger
- 1 tablespoon very finely sliced scallion, both green and white parts
- 1 teaspoon toasted sesame oil
steps
- 1.
Pat the fish dry with paper towels to ensure optimal steaming.
- 2.
In a small bowl, mix together the soy sauce, rice wine, ginger, scallion, and sesame oil until well combined.
- 3.
Drizzle the mixture evenly over the fish fillets, letting the flavors penetrate.
- 4.
Gently place the seasoned fish in a bamboo steamer without overcrowding.
- 5.
Fill the Barebones Long Handle Wok with 2 inches of water and ignite a live-fire. Bring the water to a rolling boil.
- 6.
Carefully position the steamer on top of the wok, covering it with its lid to retain steam.
- 7.
Steam the fish for 7 to 8 minutes, or until the fish is opaque and flakes easily with a fork.
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