Description

Ingredients

• 🐟 500 g whole white fish or fillets (like sea bass or tilapia), cleaned (1.1 lb) seafood Original: 🐟 500 g whole white fish or fillets (like sea bass or tilapia), cleaned (1.1 lb)
• 🫚 15 g fresh ginger, julienned (1 tbsp) Original: 🫚 15 g fresh ginger, julienned (1 tbsp)
• 🧅 30 g scallions, cut into long strips (2 stalks) Original: 🧅 30 g scallions, cut into long strips (2 stalks)
• 🫒 15 ml sesame oil (1 tbsp) sesame Original: 🫒 15 ml sesame oil (1 tbsp)
• 🫙 30 ml light soy sauce (2 tbsp) glutensoy Original: 🫙 30 ml light soy sauce (2 tbsp)
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 💧 15 ml water (1 tbsp) Original: 💧 15 ml water (1 tbsp)
• 🍚 Optional: cooked jasmine rice for serving Original: 🍚 Optional: cooked jasmine rice for serving

Preparation

• Pat fish dry and lightly salt both sides. Place on a heatproof plate that fits inside a steamer.
• Top fish with ginger and half of the scallions.
• Steam over boiling water for 8–10 minutes (fillets) or 12–14 minutes (whole fish), until flesh flakes easily.
• Meanwhile, heat soy sauce, sesame oil, and water in a small pan until warm.
• Pour sauce over the steamed fish. Garnish with remaining scallions and serve immediately.

Total Time

Nutritional Value

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