Steamed Fish With Ginger and Scallions

Recipe by Chef Kate
READY IN: 25mins


  • 4
    fish fillets (halibut or a white fleshed fish of your choice)
  • salt and pepper
  • 12
    inch fresh ginger, peeled and smashed
  • 3
    scallions, sliced and smashed
  • For the Sauce
  • 1
  • 1 14
    cups chicken stock, hot, preferably homemade and unsalted
  • 14
    cup sugar
  • For the Garnish
  • 2
    tablespoons scallions, julienned
  • 2
    tablespoons fresh ginger, peeled, julienned
  • 1
    ounce sesame oil, heated


  • Preheat the oven to 375°F.
  • Place each fish fillet on a large piece of aluminum foil.
  • Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
  • Bring up the ends of each piece of foil and close up to form four loose pouches.
  • Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
  • While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
  • Open one foil packet and make sure fish is coked through.
  • If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
  • Drizzle the hot oil over the fish and serve, with extra sauce on the side.