Steamed scrod fillets Chinese style from The Best of Gourmet 1993 by Gourmet Magazine Editors

  • scallions
  • soy sauce
  • rice vinegar
  • ginger root
  • sesame oil
  • dried red pepper flakes
  • scrod fillets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on November 13, 2020

    This was good, not great. I think it needed more soy to balance the other flavors. The ginger and the scallions had a sharp raw flavor that I did not care for. But, it was very easy and made an acceptable weeknight dinner.

  • Gio on November 26, 2014

    Page 115. Fine recipe producing a savory, mildly spicy succulent piece of fish, haddock in our case. Served with steamed jasmine rice and portions of fish in hot broth. Absolutely delicious finished dish.

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