David Chang’s Steamed Ginger-Scallion Fish
This classic Cantonese dish proves that less is often more. Chef David Chang’s version does away with steamers and water baths for a simple preparation that brings out the fish's delicate natural flavor. All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work—and work well.
Ingredients:
- 1 Tbs. soy sauce
- 1/2 tsp. agave
- 1 Tbs. Shaoxing wine (Chinese cooking wine)
- 3/4-inch (2-cm) knob of ginger, peeled, half cut into thin slices, half julienned
- 2 scallions, half julienned, half cut into 1-inch (2.5-cm) pieces
- 1/4 cup (2 fl. oz./60 ml) peanut oil
- 2 fillets of white fish (bass, halibut, cod or black cod), ideally skin-on and narrow in size, each about 4 oz. (125 g)
Directions:
In an Anyday Medium Shallow Dish, combine the soy sauce, agave, Shaoxing wine, sliced ginger, scallions and peanut oil, and stir gently. Add the fish, skin-side up.
Cook in a 1,000-watt microwave at power level 4 for 7 to 8 minutes, or until the fish is just barely cooked through and is tender when poked with a chopstick. (Note: The cooking time will depend on the thickness of the fish. Please adjust accordingly.)
Let the fish rest for 2 minutes with the lid on to gently continue steaming. Serve with sauce and garnish with more sliced green onions, if desired. Serves 1 to 2.
Recipe courtesy of Anyday
Recipe notes:
• Enjoy with steamed white or brown rice or serve with steamed cauliflower rice for a low-carb meal.
• Add some chili crisp or oil over the finished dish for some heat.
• Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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