Steamed fish with ginger & scallions
Fish second courses
Steam
This classic Chinese preparation is both simple and dramatic. It’s the kind of dish that doesn’t need precision: You can have more or less ginger, you could add cilantro or chili or not. It’s a beautiful technique for a perfectly cooked fish and so easy to execute. Once the fish is cooked and plated, it's easy to pull off the filets from the bones. With a bowl of rice or some sautéed greens, it makes a complete dinner for two or three or, with a larger fish, even four. <br /> <br />I have included some suggestions for aromatics to add to the steaming water—they will certainly add a delicate flavor to the fish, but if you don’t have the ingredients, don’t sweat it. Even with plain water, this is an exquisite dish
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