Asian steamed fish fillets (Printable Version)
Tender fish fillets steamed with garlic, ginger, scallions, and a savory broth blend.
# Ingredients Required:
→ Fish
01 -
680 grams fish fillets (perch, flounder, bass, cod, or halibut), deboned
→ Aromatics
02 -
5 garlic cloves, minced
03 -
1 tablespoon ginger, thinly sliced or julienned
04 -
2 bunches scallions, whites sliced and greens left whole
05 -
1/3 cup cilantro, chopped
06 -
1 Thai chili, thinly sliced
→ Liquids and Condiments
07 -
240 milliliters chicken broth
08 -
2 tablespoons soy sauce
09 -
1 teaspoon ponzu sauce
10 -
neutral-flavored oil
# Guide to Cooking:
01 -
Pat the fillets dry and remove any remaining large bones. Drizzle with oil and season generously with salt.
02 -
In a pot, combine garlic, ginger, scallion whites, and sliced Thai chili. Add chicken broth, soy sauce, ponzu, and a pinch of salt. Bring to a simmer with a lid on for 5 minutes.
03 -
Remove the pot from heat. Add scallion greens to form a bed between the liquid and fish. Place the seasoned fillets atop the scallions and cover with the lid.
04 -
Heat gently on low. Steam thin fillets for 6-7 minutes; thicker cuts require double the time. Once opaque and cooked through, remove and serve promptly with rice.
# Extra Suggestions:
01 -
Adjust steaming time based on fillet thickness to avoid overcooking. Serve immediately for best texture.