Chinese Steamed Fish with Ginger-Garlic Sauce
You will be amazed by how quickly this dinner comes together and how much good flavor there is for so little effort. “Both my 2 and 4-year-olds cleaned their plates and asked for seconds, and between the four of us we polished off the whole pot by the time dinner was over,” said Scramble recipe tester Ailea Sneller.
- 2 tsp. canola or vegetable oil
- 2 Tbsp. fresh ginger peeled and minced
- 2 cloves garlic minced, about 1 tsp.
- 3 Tbsp. rice vinegar or rice wine vinegar
- 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 1/4 - 1 1/2 lbs. cod or other white fish fillets, cut into 4 pieces
- 4 scallions thinly sliced (about ¼ cup), or use 3 – 4 Tbsp. chives
- If time allows, combine the vinegar, soy sauce, and 2 Tbsp. water in a flat dish with sides and marinate the fish in it for 15 – 30 minutes before cooking.
- Heat a large heavy skillet or wok over medium heat, and when it is hot, add the oil, and when the oil is hot, add the ginger, and stir-fry it for about 1 minute until it is fragrant, then add the garlic and cook it for about 30 seconds more.
- Add the vinegar, soy sauce, and 2 Tbsp. water, stir it, then add the fish (or add them all at once if you have already marinated the fish).
- Bring it to a boil, cover the pan, reduce the heat to medium-low and steam the fish for 4 – 6 minutes until it is almost cooked through.
- Uncover the pan, flip the fish, top it with the scallions (or chives) and cover the pan for 1 more minute or until the fish is cooked through. Serve it immediately, topped with the pan sauce.
Slow Cooker Directions:
- In a small bowl, combine the oil, ginger, garlic, vinegar, soy sauce, and 2 Tbsp. water. Place each piece of fish on a separate piece of aluminum foil large enough to wrap around the fish, and brush each piece generously with the sauce, then top it with the scallions (or chives). Fold the aluminum foil to make a packet surrounding the fish completely, and place the packets in the slow cooker, stacking one on top of the other as needed. Cook on low for 7 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel and mince the ginger, peel the garlic, make the marinade and marinate the fish in the refrigerator for up to 1 hour, slice the scallions (or chives). Scramble Flavor Booster: Add ½ - 1 tsp. Asian chili paste to the skillet with the soy sauce and vinegar, and/or top the cooked fish with 2 Tbsp. toasted slivered almonds or 1 – 2 tsp. toasted sesame seeds. Tip: In addition to adding a pop of flavor to your food, vinegar is soothing for your stomach. It helps boost healthy bacteria in your intestinal tract and, as a result, decreases bloating and stomach discomfort. Nutritional Information Per Serving (% based upon daily values): Calories 141, Total Fat: 3g, 5%; Saturated Fat: 1g, 1.5%; Cholesterol: 61mg, 20.5%; Sodium: 318mg, 13%; Total Carbohydrate: 1g, 0.5%; Dietary Fiber: 0g, 0.5%; Sugar: 0g; Protein: 26g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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