Go Back

Ginger Scallion Steamed Chicken and Fish

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

GINGER SCALLION SAUCE (Makes 1 ⅓ cup)
  • 1 bunch scallion (green onion) (sliced)
  • 4" piece ginger (peeled and chopped)
  • 1 cup neutral flavored oil (can use less if you want a chunkier sauce)
  • 1 tsp sugar
  • ½-1 tsp salt (to taste)
STEAMED FISH (Serving size 2)
  • 10 oz fish fillet (any white flakey fish, I love sablefish or chilean sea bass)
  • 1 pinch salt
  • 1" piece ginger (half julienned and half sliced)
  • 3 pieces green onion bottoms (julienned)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1-2 tbsp water (dilute it to make a delicate sauce)
  • ¼ cup Ginger Scallion Sauce (to serve)
STEAMED CHICKEN (Serving size 4)
  • 1 whole chicken (washed and scrubbed with salt then rinsed)
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1" piece ginger (julienned)
  • 3 pieces green onion bottoms (julienned)
SERVED WITH:
  • white rice
  • ginger scallion sauce
  • crispy fried shallots

Method
 

FOR THE GINGER SCALLION SAUCE:
  1. Combine all ingredients in a blender and pulse it until ginger pieces are small.
  2. Heat a skillet on high heat and pour the sauce into the pan. Cook for 1 minute or until oil is bright green and transfer into a bowl to cool.
FOR THE STEAMED FISH:
  1. Place fish on a plate or a shallow dish and half the green onion bottoms underneath it. Season the fish with a pinch of salt and place sliced ginger on top.
  2. Steam the fish at full steam (meaning the water has to be at a rolling boil) for 7 minutes. If your fish is larger, go for 10 minutes.
  3. In a separate bowl, mix together soy sauce, sugar and water. Add only 1 Tbsp of water at first and taste it. You want this sauce to be delicate so as to not overpower the fish.
  4. Drain off any liquid that might be on the dish after the fish is cooked. Drizzle the soy sauce mixture over the fish and then place remainder of julienned green onions and ginger on top of the fish.
  5. Heat up a ¼ cup of ginger scallion sauce until it is sizzling in the pan and pour it over the fish making sure the oil is poured over the julienned ginger and green onions.
  6. Serve with rice and extra ginger scallion sauce.
FOR THE STEAMED CHICKEN: 
  1. Wash and exfoliate your chicken with coarse salt and pat dry with paper.
  2. Combine salt and sugar together in a bowl. Note that you may not use all of the seasoning but you want to season the chicken aggressively as this is the only flavor it is getting.
  3. Place chicken in a steaming vessel and garnish with ginger and scallions.
  4. Steam for 30 minutes on high steam and then turn the flame off and let it sit for another 15 minutes.
    5. DO NOT OPEN THE LID.
  5. Once the chicken is done cooking. Pull the steaming vessel off of the water and let it rest for a few minutes to cool. Traditionally, this dish is then chilled and served room temp. I usually like to warm it up before serving.
  6. Carve the chicken and serve with rice, ginger scallion sauce and crispy fried shallots.