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80/20: Chinese Steamed Fish

Name: 80/20: Chinese Steamed Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 sea bass filet; 2 inch ginger; 2 stalk green onion; 2 tbsp neutral oil; 1.5 tbsp light soy sauce

dougdoesdelicious

Cooking doesn’t need to be challenging or complicated. Often, you're simply looking for a recipe that gets you most of the way there with minimal fuss.

Chinese steamed fish is a favorite for many growing up but it typically requires buying, descaling, and cleaning a whole fish. This recipe will get you from frozen to finished in less than 20 minutes while still delivering flavor as if mom made it.

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Cook time: 15 min (Prep: 5 min)

Servings

Volume

Mass

Ingredients

(tap measurement to shuffle between units)

1 sea bass filet, frozen (110 g)
(or your preferred type of fish)
2 inch ginger, julienned (50 g)
2 stalk green onion, julienned (30 g)
(whites separated from the greens)
2 tbsp neutral oil (30 g)
(vegetable oil, avocado oil, etc)
1 1/2 tbsp light soy sauce (24 g)

Directions

(tap to cross out each step and ingredient as you go)

Julienne the ginger and green onions. Make sure to separate the green and white parts.
- 2 stalk green onion, julienned (30 g)
  (whites separated from the greens)
- 2 inch ginger, julienned (50 g)
Place the frozen filet on a plate and into a steamer basket.
- 1 sea bass filet, frozen (110 g)
  (or your preferred type of fish)
Place ginger and green onion whites on top of fish.
- 2 inch ginger, julienned (50 g)
- 2 stalk green onion, julienned (30 g)
  (whites separated from the greens)
Steam for 10 minutes over simmering water on medium-high heat.
Heat vegetable oil to 350°F, or until the oil begins to shimmer and shows slight wisps of smoke.
- 2 tbsp neutral oil (30 g)
  (vegetable oil, avocado oil, etc)
After the fish has finished steaming, place the remaining scallion greens on top of the fish. Drizzle the hot oil over the top, then finish with a splash of soy sauce. Serve as is or with rice, and enjoy!
- 1 1/2 tbsp light soy sauce (24 g)
- 2 stalk green onion, julienned (30 g)
  (whites separated from the greens)
- 2 tbsp neutral oil (30 g)
  (vegetable oil, avocado oil, etc)

Notes

What can I use to steam fish if I don't have a steamer basket?

How do you use a steamer basket?

What type of steaming basket is best for steaming fish?

What type of fish is best for steaming?

How long should I steam the fish?

What can I serve with steamed fish?

Nutrition Information

(tap or hover to view ingredient breakdown)

Per serving

Nutrient

Amount

% DV

Calories

439 kcal

22%

Fat

33 g

42%

Saturated fat

4.8 g

24%

Trans fat

0 g

Fiber

1.7 g

6.1%

Carbohydrates

13 g

4.7%

Sugars

1.5 g

Protein

23 g

46%

Sodium

1,826 mg

79%

Cholesterol

45 mg

15%

Total (1 servings)