This fish is steamed on plates, which hold the marinade and juices around the fillets. Be sure that the plates you use have enough of a rim to hold some liquid, and are not larger in diameter than the pan you'll be using to steam.
In order to fit the plate on top of the steamer, you'll need a steamer basket that's flat all the way across, without a central protrusion. Many Asian bamboo and stainless-steel steamers have this shape but, if you don't have one, you can substitute a ramekin: Simply place the ramekin on the bottom of the pan, fill the pan with water just to the height of the ramekin, and place the plate on top of the ramekin.
In her video demonstration, Chef Cheng uses sole fillets for this dish, but any white, flaky fish such as halibut or flounder, would work well.
Ingredients
Makes 4 servings
Step 1
In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
Step 2
Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
Step 3
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
Step 4
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
Step 5
Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
How would you rate Steamed Scallion Ginger Fish Fillets with Bok Choy?
Leave a Review
Reviews (19)
Back to TopVery confused about the large quantity of sauce you are supposed to set aside for finishing the dish. There is nothing in the recipe about finishing the dish with this sauce. Have prepared over 1 cup of liquid but needed only 4 tablespoons.
Laughing in London
London, UK
2/8/2020
I like the basic technique of this recipe, and my son loved it! The fish came out perfectly moist and flavorful. I found it a bit too sweet, so next time I will try to change the marinade up a bit. Also, I didn't find the finishing oil especially useful.
riotbrrd
Mountain View, CA
6/30/2017
Great recipe! Note: this is a tricky recipe to execute en masse. I made this for seven people, and my steamer could only accommodate two portions at a time. I found it difficult to deal with everything simultaneously, but it came off perfectly. 4 minutes was exactly correct for steaming the sole. Definitely use the hot sesame oil! Also, I enjoyed the bok choy and added some mushroom fried rice to the dish. A really tasty ensemble for ginger and five spice lovers!
steingld1
Santa Monica, CA
4/6/2016
third time cooking and this time without access to the best kitchen or tools. improvised the steamer with pot and saucer. still came out excellent. convinced the steaming is the best way to cook fish for a succulent, moist result. Suggest tripling the boo choy quantity. it's an excellent component of dish and more is better.
savannahbreeze
Forest Hill, md
4/7/2014
This was super easy and really delicious. I've always been a fan of of this style of fish but didn't think to make it at home. I saw the video that went along with the recipe and found it very easy to follow. I dind't have any rice wine but substituted regular white wine instead. It was great served with the accompanying Bok Choy side dish and steamed white Jasmine rice. Perfect for a weeknight dinner.
verona725
Los Angeles, CA
5/14/2012
Yum! I've never steamed fish before but this was easy and fast. And it turned out great! I'll definitely be making it again!
Anonymous
3/28/2012
I made it with Sea Bass instead, which needed to steam for about 8-10 minutes and had to grind my own 5 spice (cinnamon, ground clove, 'red pepper' as I didn't have the Asian one, anise and fennel seeds) in coffee grinder. That made the marinade even fresher tasting. It was excellent. It would have been very useful to assemble ingredients in advance as it somehow took FOREVER and was difficult to read directions, entertain and cook at same time. Didn't quite catch that the scallions were to be julienned so I just kind of hacked them to death as I was already way behind, but otherwise pretty true to recipe. This will be repeated again and again (with prep done in advance of course). Read More //m.fonts4kids.com:80/recipes/food/notes/Steamed-Scallion-Ginger-Fish-Fillets-with-Bok-Choy-243067#ixzz1nPZ7k6iu
Anonymous
Washington DC
2/25/2012
I'm a child of Cantonese immigrants: This is a recipe that stays pretty true to its roots. However, I've never seen my parents nor my relatives include alcohol on fish. I've never had it at restaurants either. Somehow, I think the rice wine addition is more of a twist to appease modern palates than a true Cantonese tradition. Also, tradition recommends using whole fish. Everyone I know tries to use whole fish - uncut and unscathed. It gives you the best flavor, and it makes eating a lot more fun! Note: The hot oil that sears the fish at the end is the BEST part! Do NOT skimp on this step! You can skip the 5-spice powder and even the scallions, but never skip the hot oil step.
California_Foodie
7/27/2011
Watching the video demonstrates how easy this meal is (with the bok choy). Timing of the steaming was perfect. If you cannot find rice wine use Sherry. Only thing I would change is use of sesame oil at the end vs vegetable oil to lend more aromatics. Husband loved the fish and the bok choy. Will definitely make again.
mburke6166
Boston
1/31/2011
This is a solid recipe and pretty simple to make. We used tilapia and cut the marinade in half (there's way too much if you follow the recipe). The fish was is lightly flavored. It's intentional that the 5 spice doesn't stand out over the wine and soy sauce. The flavors are supposed to be balanced and fairly subtle, and it's delicious. Great with the bok choy.
druhim
Seattle
12/10/2010
This was truly awful. I love the flavors of five-spice powder, but all that light soy sauce and rice wine overpowered it. And the majority of it was to be set aside to "finish the dish", but it wasn't specified how much to use, or when exactly to use it (I didn't use it to finish, it was strong enough to begin with). What a waste of soy sauce, rice wine, and innocent fish. However, the accompanying stir-fried baby bok choy was excellent.
Anonymous
Seattle
7/1/2010
Delicate and delicious fish. The directions for this recipe are poorly written, I suggest you watch the video. You could probably reduce the amount of oil drizzled on at the finish if you would like to lighten it a bit. We made a double batch of bok choy b/c we like veggies.
clayvd
windsor CA
5/14/2010
This is a fabulous, flavorful, healthy recipe! Made it last night for dinner, and had absolutely no leftovers. Left off the vegetable oil at the end to cut back on fat, and did not miss it. This is going to be a regular in our house...
Anonymous
Portland, OR
2/25/2010
Simple and delicious, I have made this dish several times and it always turns out very well. I use a two level steamer basket and steam mushrooms on the lower level and the fish on the top.
schellhase
LA, CA
2/18/2010
优秀的虽然我不是真正的配方。I used Chilean Sea Bass (Thin fillet) japanese rice wine vinegar, substituted a mix of spices for 5 spice as I was sort of unprepared. The flavors permeated the fish and the steaming (pasta pot) took longer with the dense fish. This was so good my hubby want me to make again tonight! Splendid Results! Loved it!
abbyserd
Jersey Shore
5/31/2009
