I think I’ve officially ruined fish for myself. I was never a big fan of fish to begin with but my dad and brother went and ruined me for most fish. Last summer the two of them went on a major fishing expedition to Alaska and caught a ton of halibut. You’ve never had halibut until you’ve had fresh caught halibut from Alaska.
Of course they couldn’t bring it back fresh and it had to be frozen but it truly is some of the best fish I’ve ever eaten. The halibut is meaty and does not have a strong fishy flavor. It really soaks up the flavors of what it is cooked in. In this recipe for Oven-Steamed Fish with Scallions and Ginger you can use any white fish you’d like but I would recommend halibut. Unfortunately I wasn’t able to get any so we used cod instead.
There’s nothing wrong with cod and it’s one of the better fish. Steamed in a large pan over top of the scallion ginger sauce it was cooked perfectly. The fish was flaky and looked good. The sauce is where it’s at in this dish. The combination of scallions, ginger, garlic, rice wine, and soy sauce was amazing. I’ve had this combo before but it’s never tasted like this.
I drizzled it on top of the fish and it gave it such a nice flavor. My husband and I talked and we both think the sauce would be great with chicken or tofu and rice as well. Next time I make this I was thinking of cooking vegetables in the pan along with the sauce to pair with the fish. Why waste a pan when you can do it all in one?
Oven Steamed Fish with Scallions and Ginger
Fish steamed while hovering over a baking dish filled with a ginger scallion sauce.
- 8 scallions
- 1 (3 inch) piece ginger
- 4 garlic cloves, minced
- 4 (6 oz) cod, haddock, or halibut fillets
- ¼ c. soy sauce
- 2 Tablespoons rice wine or sherry
- 2 Tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon black pepper
- Preheat the oven to 450 degrees.
- Chop the scallions and spread them in the bottom of a 9 x 13 inch baking pan. Chop the ginger and add it to the pan. Sprinkle the garlic in the bottom of the pan as well.
- Fold an 18 x 12 piece of foil lengthwise to create an 18 x 6 inch sling. Spray with cooking spray. Place the foil lengthwise with the extra foil hanging over the edges of the pan. Place the fish on the sling so they are not touching.
- Whisk together the soy sauce, rice wine, vinegar, sesame oil, sugar, and pepper in a small bowl. Pour in the pan on top of the ginger and scallions. Cover the pan with foil and bake for 10-15 minutes or until the fish reaches a temperature of 130 degrees.
- Remove the fish from the pan and place on a serving dish. Pour the sauce on top of the fish. Sprinkle with fresh cilantro.
Recipe adapted from Cook's Illustrated
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