Recipe: Yummy Scallion Ginger Fish

Scallion Ginger Fish. While steamed fish is one of the most popular fish recipes for Chinese New Year, I am going to share with you a new idea, ginger and scallion fish (姜葱鱼片), which is easier to make and "friendlier," meaning you won't see fish eyeballs popping out of its head and no tail, fins, and bones! Plus, fish fillet is a lot more accessible to most people. Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions.

There's nothing wrong with cod and it's one of the better fish. Steamed in a large pan over top of the scallion ginger sauce it was cooked perfectly. The fish was flaky and looked good. You can cook Scallion Ginger Fish using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Scallion Ginger Fish

1. Prepare 2 pcs of hake fillets (cut into thin slices).
2. Prepare 3 stalks of spring onions (cut into 1 inch long).
3. You need 10 slices of ginger (thinly sliced).
4. Prepare 1 of shallots (thinly sliced).
5. It's 2 of gloves of garlic (minced).
6. Prepare 1/5 tbsp of oyster sauce.
7. You need 1 of chicken stock.
8. Prepare 1 tsp of sugar.
9. Prepare 1.5 tsp of sesame oil.
10. It's 1 tbsp of cooking wine.
11. Prepare of Marinate.
12. It's 1 of egg white.
13. You need 1 tsp of salt.
14. You need 0.5 tsp of chicken powder.
15. You need 2 tsp of fresh ginger juice/powder.
16. You need 3 tsp of corn flour.
17. Prepare dash of white pepper.

The sauce is where it's at in this dish. The combination of scallions, ginger, garlic, rice wine, and soy sauce was amazing. Classic Chinese and French methods for steaming fish produce moist, flavorful results. We used the best of both approaches to come up with an entirely new method that's easy and equally impressive.

Scallion Ginger Fish step by step

1. Marinate the fish for at least 10 mins..
2. In a wok/pan, add 3 cups of water. Once boiling, turn the heat to medium low, add 2 slices of ginger and a stalk of spring onion..
3. Add fish into the wok, do not stir too much. Cook until the fish turned white. Set aside..
4. In another wok/pan, add oil and 5 slices of ginger and minced garlic..
5. Add 1/4 cup of water and oyster sauce and 0.5 tsp of chicken stock, sugar..
6. Add fish into this wok and gently stir fry the fish..
7. In a small bowl, add 1 tbsp corn flour and 4 tbsp water to make thicken sauce. Add the sauce into the wok..
8. Once the sauce is thicken in the wok, add salt to taste..
9. Add spring onions, sesame oil, chinese cooking wine to the wok..
10. Serve..

Oven-Steamed Fish with Scallions and Ginger From the Episode Kung Pao Chicken and Steamed Fish. Test cook Elle Simone prepares Kung Pao Chicken for host Bridget Lancaster. Then, equipment expert Adam Ried reveals his top pick for heavy-duty cutting boards. This Crispy Scallion Ginger Salmon recipe uses a delicious combination of ginger, scallion, cilantro, and soy sauce gives that traditional flavor of a steamed fish, but easy-to-prepare and rich, crispy salmon takes the traditional recipe to a new level. Thinly chop two bunches of scallions (wash, then re-rubberband them to slice a ton at once) and add to a large, heat-proof bowl.