Steamed Fish with Scallion Soy Sauce

Name: Steamed Fish with Scallion Soy Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: One 2-pound whole striped bass, gutted, head and tail on; 3 shiitake mushrooms, julienned; One 2-ounce piece ginger, peeled and julienned; 3 scallions, chopped into 1-inch pieces; 1/3 cup light soy sauce; 1 teaspoon sugar; 1/3 cup peanut oil, heated to a simmer; Steamed white rice, for serving

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

One 2-pound whole striped bass, gutted, head and tail on

3 shiitake mushrooms, julienned

One 2-ounce piece ginger, peeled and julienned

3 scallions, chopped into 1-inch pieces

1/3 cup light soy sauce

1 teaspoon sugar

1/3 cup peanut oil, heated to a simmer

Steamed white rice, for serving

Directions

Special equipment:

large bamboo steamer

Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat.
Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions.
Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes.
Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside.
Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.