Steamed Fish with Scallions and Ginger

Name: Steamed Fish with Scallions and Ginger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 whole whole fish (about 2 pounds each, such as black sea bass or wild salmon), scaled, gutted, and scored; ½ cup sliced scallions (green part only); 2 tablespoons fresh julienned ginger; ½ cup soy sauce; ¼ cup peanut oil; 1 teaspoon sesame oil; ½ teaspoon sugar

A classic Asian-style preparation of whole fish steamed with aromatic ginger, scallions, and a savory soy sauce-based dressing. This dish results in tender, flaky fish infused with traditional flavors.

4 servings

25 min

Published October 4, 2025

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Ingredients

•2 whole whole fish (about 2 pounds each, such as black sea bass or wild salmon), scaled, gutted, and scored
•½ cup sliced scallions (green part only)
•2 tablespoons fresh julienned ginger
•½ cup soy sauce
•¼ cup peanut oil
•1 teaspoon sesame oil
•½ teaspoon sugar

Cooking Instructions

1.
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.
25 min