Cherry & Dennis Recipes
Steamed Fish Fillet with Ginger and Scallion
薑蔥蒸魚柳
Recipe overview
Steamed Fish Fillet with Ginger and Scallion is a light steamed dish that fits Hong Kong family dinners well. Fish fillet is easier to eat because it has fewer bones, so it is suitable for children and elderly family members. It also helps helpers practise handling fish dishes. The key points are to pat the fish dry first, cut the ginger and scallion finely, and avoid steaming for too long. Otherwise the fish can become tough and watery. At the end, hot oil and light soy sauce bring out a fresh ginger-scallion aroma, making the dish good with plain rice.
01
Ingredients
Main Ingredients
- 450g fish fillet
- 4-5 slices ginger
- 1 tablespoon ginger strips
- 2 stalks scallion
- A little thin red carrot strips, optional
- 1.5 tablespoons cooking oil
Seasoning
- 1/4 teaspoon salt
- A little white pepper
- 1.5 tablespoons light soy sauce
- 1 tablespoon boiled water or hot water
- 1/4 teaspoon sugar
02
Tools
- Chopping board
- Kitchen knife
- Kitchen paper
- Shallow steaming plate
- Steaming rack
- Covered wok or steamer
- Covered wok or steamer
- Small bowls
- Tablespoon
- Chopsticks
- Small saucepan or small wok
03
Steps
Step 1
Prepare the ingredients
Prepare the fish fillet, ginger, scallion, and seasonings first. This dish steams quickly, so everything should be ready before turning on the heat.
Step 2
Pat dry the fish fillet
Use kitchen paper to pat the surface of the fish fillet dry. If the fish is too wet, it will release too much liquid while steaming and the flavour will become weak.
Step 3
Check for fish bones
Gently run your fingers over the fish fillet to check for small bones. If you find any, remove them first so children and elderly family members can eat safely.
Step 4
Cut the fish fillet
Cut the fish fillet into similar thick pieces. Do not cut it too thin. Even thickness makes the steaming time easier to control.
Step 5
Lightly season the fish
Add salt and white pepper to the fish fillet. Mix gently and leave it for 5 minutes. Do not marinate for too long, or the fish may release water.
Step 6
Prepare ginger and scallion
Cut ginger into fine strips, cut the white part of scallion into sections, and cut the green part into fine strips. You may soak the scallion strips briefly in clean water so they look firmer.
Step 7
Line the plate with ginger and scallion
Put ginger slices and scallion whites on the bottom of the steaming plate, then place the fish fillet on top. This reduces fishy smell and prevents the fish from sticking to the plate.
Step 8
Boil the water
Add water to a wok or steamer, place the steaming rack inside, cover, and bring the water to a strong boil. Put the fish in only after the water is boiling so the fish stays tender.
Step 9
Steam the fish fillet
Place the fish plate into the steamer. Cover and steam over high heat for 6-8 minutes. Thick pieces may need 8 minutes; thinner pieces may need about 6 minutes.
Step 10
Discard excess liquid
After steaming, carefully take out the fish plate and pour away excess steaming liquid. This liquid may carry a slight fishy smell, and too much of it will affect the flavour.
Step 11
Add ginger, scallion, and soy sauce
Place ginger strips, scallion strips, and a little carrot strips on top of the fish. Mix light soy sauce, hot water, and sugar, then pour it along the edge of the plate instead of directly all over the fish.
Step 12
Pour hot oil and serve
Heat the cooking oil in a small saucepan, then pour it over the ginger and scallion while hot. A gentle sizzling sound is enough. Check doneness and taste, then serve hot.
Common mistakes
- Not patting the fish dry, causing too much water and weak flavour.
- Putting the fish into the steamer before the water is boiling, making the fish watery and fishy.
- Steaming for too long, making the fish fillet tough and dry.
- Forgetting to check for small bones, which is risky for children and elderly family members.
- Pouring soy sauce directly over the whole fish, making it too salty and too dark.
- The hot oil is not hot enough, so the ginger and scallion aroma does not come out; too much oil makes the dish greasy.
- Using a plate that is too deep or stacking the fish too much, so some pieces may not cook evenly.
Tips
This dish looks simple, but timing is the most important part. Lay the fish pieces flat and avoid stacking them. When cooking it for the first time, keep the seasoning light and ask Ma'am or Sir to taste at the end. If there are children or elderly family members at home, always check carefully for small bones first. Serve the fish hot because it can become dry if left too long.
