Dinner · 30 min · chinese

Steamed Fish with Ginger and Scallion

This is the kind of Chinese dinner you’ll make on repeat — sea bass fillets and fresh ginger, 30 minutes, big payoff. At 122 calories and 2g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Sea bass fillets
• 3 tbsp Fresh ginger
• 6 Scallions
• 3 tbsp Light soy sauce
• 2 tbsp Shaoxing wine
• 3 tbsp Neutral oil
• 0.25 cup Cilantro

Steps

1. Pat the fish very dry and rub with the wine and a pinch of salt; rest 10 minutes. Dry fish steams cleanly; wet fish steams into a puddle.
2. Lay half the julienned ginger and scallion whites on a heatproof plate, set the fish on top, and cover with the rest. The aromatics underneath perfume the fish from below while the steam does its work.
3. Steam over rapidly boiling water 8 to 10 minutes, depending on thickness — the fish is done when it flakes at the thickest point but still looks glossy. Over-steamed fish goes chalky in a matter of a minute, so start checking early.
4. Discard the steamed aromatics (they have given everything) and scatter fresh ginger and scallions over the top. Pour the soy around the fish, not over it.
5. Heat the oil until it just begins to smoke and pour it over the fresh aromatics — it will sizzle dramatically and bloom their fragrance. Finish with cilantro and serve immediately with rice to catch the savory juices.

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