Egg-Free Steamed Fish with Ginger and Scallions

Ingredients

• about 680 g White fish fillets (cod, snapper, or sea bass)
• 5.08 cm Ginger
• 4 Scallions
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 1 tbsp Rice wine vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of white fish fillets on a heatproof plate that is large enough to hold them in a single layer. Slice the 5.08 cm of ginger into 0.3175 cm thick rounds. Cut two of the 4 scallions into 5.08 cm pieces. Arrange half of the sliced ginger rounds and half of the 5.08 cm scallion pieces evenly over the fish fillets.
2. 2Fill a large pot (at least 8-quart / 7500 ml capacity) with 5.08 cm (5 cm) of water. Place a steaming rack inside the pot, ensuring the water level is below the rack. Bring the water to a rolling boil over high heat (100°C / 100°C).
3. 3Carefully place the heatproof plate with the fish, ginger, and scallions onto the steaming rack. Cover the pot tightly with a lid and steam for 10-12 minutes, or until the fish is opaque throughout and flakes easily with a fork. The internal temperature of the thickest part of the fish should reach 63°C.
4. 4While the fish is steaming, combine the 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of rice wine vinegar in a small bowl. Stir well to combine.
5. 5Using oven mitts, carefully remove the hot plate with the steamed fish from the steamer. Discard the cooked ginger slices and scallion pieces from the top of the fish.
6. 6Pour the prepared sauce evenly over the steamed fish.
7. 7Heat the 1 tablespoon of vegetable oil in a small saucepan over medium-high heat (around 176.7-190.6°C / 175-190°C) until it just begins to smoke lightly. Carefully pour the hot oil evenly over the fish and sauce. It will sizzle upon contact.
8. 8Finely slice the remaining two of the 4 scallions. Garnish the fish with these fresh scallion slices and serve immediately.

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