The Sizzling Ginger Steamed Fish

….I’m introducing a recipe for oven-baked steamed fish, easily wrapped in a baking sheet. I prefer white-fleshed fish for steaming because it’s tender. I often prepare warm steamed fish quickly without using a steamer. It’s so simple that even beginners can make a delicious dish in just a few minutes. When selecting fish, I typically use red snapper, but today I had to substitute it with amberjack since I couldn’t find fresh red snapper. Amberjack doesn’t have the same tender texture as red snapper, but its sweetness, reminiscent of fresh amberjack, was still enjoyable. This is a simple and delicious steamed dish with a sophisticated, sizzling flavor created by placing fresh ginger, scallions, and chili on the steamed fish and cooking it in hot oil. It’s an easy and tasty one-bowl meal that everyone can enjoy. Please savor it! This recipe is from @recipe_tin.

Servings: 2

Time: 30 minutes

Ingredients:

1. 2 x 180 g amber jack fillets, pat dry
2. 2 tsp sake
3. sea salt to taste
4. black pepper to taste
5. some beech mushroom
6. 3 green onions (green part only, finely sliced on the diagonal)
7. 2 tbsp ginger, finely julienned
8. 1 tbsp red chili, deseeded, finely julienned on the diagonal
9. 2 tsp soy sauce
10. 2 tsp sesame oil
11. 2–3 tbsp avocado oil

Cooking Ingredients:

1. Sprinkle some sea salt, black pepper, and sake onto the amberjack fillets on a tray.

2. Wrap in parchment, then wrap with foil to form a packet.

3. Preheat the oven to 400°F. Cook in the preheated oven for about 12–15 minutes.

4. After 15 minutes, remove the tray to a counter. Place a piece of parchment on a plate and remove the foil and parchment.

5. Place the sliced green onion, mushroom, ginger, and red chili on top of the steamed fillet.

6. Sprinkle the soy sauce and sesame oil on top of the fillet.

7. Heat the avocado oil in a small saucepan until hot. Pour the hot oil over the top of the fillet. Enjoy the sizzling drama!!

8. Serve it.