Asian Fish Prep: The Holy Trinity
A time-honored Asian culinary secret, this method uses scallions, ginger, and rice wine to infuse fish with clean, aromatic flavors, eliminating any unwanted fishiness.
Ingredients
- 1 pound white fish fillet such as cod or tilapia
- 2 tablespoons ginger julienned
- 3 scallions thinly sliced divided
- 2 tablespoons Shaoxing rice wine or dry sherry
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
- Pat the fish fillet dry with paper towels. Season both sides lightly with salt and white pepper.
- Place the fish in a heatproof dish suitable for steaming. Sprinkle half of the julienned ginger and half of the sliced scallions over the fish.
- Drizzle the rice wine evenly over the fish.
- Prepare a steamer. Once the water is boiling, carefully place the dish with the fish into the steamer.
- Steam for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary based on fish thickness.
- Carefully remove the dish from the steamer. Garnish with the remaining fresh ginger and scallions. Serve immediately, perhaps with a side of steamed rice.
Notes
For best results, use a mild white fish like cod, tilapia, or snapper. You can add a splash of soy sauce or sesame oil after cooking for extra flavor. Garnish with fresh cilantro before serving. Adjust steaming time based on the thickness of your fish fillet.