Ginger-Scallion Steamed Fish

 

We made Ginger-Scallion Steamed Fish with Halibut. We served it with Rice and Snap Peas. Cathy added Garlic and Agave (in place of sugar to sweeten the sauce) to the sauce. We liked it and will make again.

Ginger-Scallion Steamed Fish

New York Times

 

Connie Chung wanted to add steamed whole fish — a dish served at the Cantonese banquet meals of her childhood — to the menu at Milu, her restaurant in New York City. But to make it work in a fast-casual setting, she needed to make some changes. She wanted to keep the tender fish heady with soy sauce, ginger and scallions, but it had to hold up during delivery and be easy to eat. She landed on steaming cubed fish with soy sauce and a ginger-scallion stock, a forgiving method that isn’t stinky or splattery and results in deeply seasoned, buttery fish. While any firm fish works in this adaptation, Ms. Chung uses salmon, her mom’s suggestion. At Milu, this dish is served with rice, charred broccoli, a watercress-cilantro salad and a ginger-scallion oil, but would also be great in a nori hand roll, over salad greens or tossed with ramen.

 

INGREDIENTS

Yield: 4 servings

 

1½  pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry

1     tablespoon Diamond Crystal Kosher salt or 1 ½ teaspoons fine sea salt

4     scallions

1     (1-inch) piece fresh ginger

2     tablespoons soy sauce

1     tablespoon granulated sugar, plus more as needed

 

PREPARATION

 

1.    In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender.)

2.   Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut into thin matchsticks.

3.   In a large pot or skillet with a lid, combine ½ cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.

4.   Reduce heat to low, then use a slotted spoon or your fingers to transfer the fish to the pot. (No need to pat it dry first.) Stir to coat in the soy mixture, then shake into an even layer. Cover and cook until the fish is cooked through, 8 to 12 minutes.

5.   Taste the sauce in the pot and if it’s too salty, stir in a pinch of sugar. Divide the fish among bowls, including the sauce, ginger and scallions, and top with the thinly sliced scallion greens. It’s good warm, at room temperature (you can leave out up to 2 hours), or cold from the fridge (store it for up to 1 day).