2 lbs whole fish, cleaned and de-scaled (we used Tilapia)
1/2 cup ginger, julienned
3 scallions, julienned
4 scallions, halved
2 sprigs coriander, fresh and chopped
3 tbsp canola oil
3 tbsp soy sauce
1 tbsp sugar
Salt to taste
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Fill 1/3 of the wok with water and bring it to a gentle boil on HIGH heat
Place a steamer rack stand in the wok and put a steamer friendly tray on top of it. Lay 3 scallions and 1/2 tbsp of ginger onto the tray
Wipe the fish on both sides with a paper towel to remove any moisture. Season both sides of the fish and the cavity with a pinch of salt
Gently lay the fish on the tray and sprinkle ginger and fresh coriander on top. Drizzle 1 tbsp of oil and some scallions on top of the fish
Place a lid on the wok and steam the fish for 18-20 minutes or until a chopstick can go through it with ease
Remove the fish and clean the wok
Heat the wok on HIGH and add the canola oil to the hot wok. Add ginger, scallions, and coriander to the wok
Stir-fry them together for 1 minute and then add the soy sauce and sugar. Mix everything together and stir-fry for 1 minute to bring out the flavor of all ingredients into the soy sauce
Garnish the steamed fish with fresh scallions and coriander
Spoon the hot Ginger and Scallion Soy Sauce over the whole steamed fish and serve family-style
Ginger and Scallion Soy Sauce
- We used Tilapia in this recipe but any type of fresh white fish will be used. You could even use fish fillets from frozen or fresh. If you don't eat fish, then you can use tofu or even chicken.
- Poke the thickest part of the fish with a fork or chopstick to check the doneness of the fish - Fully cooked fish is opaque, can easily be pierced and flakes with a fork. If you poke the fish and it appears translucent or resists piercing it still needs more cook time.
- When eating, serve the fish between the head and the tail on one side, then remove the head and central fishbone along with the tail to access the other side of the fish.
- This dish is best served over rice mixed with the ginger and scallion soy sauce.
- This recipe was make using a Lodge Cast Iron Wok, a seasoned induction-compatible flat bottom wok. This cast iron wok retains and evenly distributes heat making it ideal for steaming, stir-fry or sautés.
- If you don't have a cast iron wok, you can make the recipe using a stainless steel Cuisinart Stir Fry Pan, a dishwasher safe induction-compatible pan that evenly distributes heat making it ideal for stir-fry and sautés.
- You can also make this recipe with an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice,
or a Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp.