Servings: 4 servings
Calories: 286kcal
Ingredients
- 1 whole white fish such as sea bass, about 700g, cleaned
- 1 thumb fresh ginger julienned, divided
- 4 scallions julienned, divided
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 3 tbsp avocado oil
- 1/2 tsp white pepper
Instructions
- Pat the fish dry and score the thickest part of the flesh a few times to help it cook evenly.
- Place half the ginger inside the fish cavity and half underneath and on top of it. Drizzle with Shaoxing wine and white pepper.
- Set the fish on a heatproof plate and steam over high heat for 12-15 minutes, until the flesh is just opaque and flakes easily.
- Remove from the steamer, discard the cooking liquid, and scatter fresh scallions and remaining ginger over the fish.
- Drizzle soy sauce over the top.
- Heat the avocado oil in a small pan until just smoking, then carefully pour it over the ginger and scallions to sizzle and release their fragrance.
Notes
Chef's Tip: The hot oil must be genuinely smoking before it hits the scallions - that's the sizzle and aroma this dish is famous for. Keto Swaps: none needed - steamed fish with ginger and scallion is naturally keto as written.
Nutrition
Calories: 286kcal | Protein: 32g | Fat: 15g | Fiber: 1g
Tried this recipe?Let us know how it was!
About This Dish
This is the dish that shows up at Cantonese banquets to prove freshness — a whole fish steamed simply, finished with a sizzling pour of hot oil over ginger and scallion.
Nothing needs swapping here; steamed fish with ginger and scallion is naturally keto as written.