Steamed Scallion Ginger Fish Fillets with Bok Choy
Steamed Scallion Ginger Fish Fillets with Bok Choy is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
Transfer fish to 2 rimmed plates.
Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat.
Reduce heat to low and transfer 1 plate to steamer basket.
Cover and steam 4 minutes.
Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more.
Carefully remove plate (keep warm in oven).
Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil.
Divide fish among 4 plates and top with julienned scallions.
Pour splash of hot oil over each dish.
Serve immediately with bok choy.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.