Steamed fish with ginger and shallots
2 servings
30 minutes
Steamed fish with ginger and shallots is an exquisite dish that combines the tenderness of sea bass with the spicy aroma of ginger and the sweet notes of shallots. This recipe, inspired by Italian cuisine, carefully preserves the natural flavor of the fish while adding lightness and richness through a blend of soy sauce, black beans, and rice wine. Steaming makes the texture soft and juicy, while a finishing touch of hot oil reveals depth of flavor. The dish is perfect for those who appreciate healthy and aromatic meals that highlight natural ingredients. It can be served with a light side dish like rice or vegetables, creating a harmonious and balanced dinner. The taste of Italian simplicity and elegance in every bite!
1
Place the fish on the steamer rack, and put half of the ginger rings under the fish fillet. Place the remaining ginger rings inside the fish fillet. Pour water into a tall pan or wok and bring to a boil. Take aluminum foil, twist it into a rope, and form a circle. Place the foil ring in the wok, and inside the circle, place the steamer rack with the fish. Cover the wok with a lid and steam the fish until cooked, about 15 minutes.
- Sea perch fillet: 1 piece
- Ginger: 200 g
2
Using a towel and tongs, transfer the fish to a cooling rack and pour off excess liquid. Drizzle the fish with soy sauce and wine. Top with ginger, black beans, and shallots. Pour oil into the pan and heat on high heat. Drizzle hot oil over the fish and vegetables. Serve.
- Shaoxing (Chinese rice) wine: 2 tablespoons
- Soy sauce: 2 tablespoons
- Ginger: 200 g
- Black beans: 20 g
- Shallot: 3 pieces
- Canola oil: to taste
