Steamed fish heaped with scallions and ginger from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • scallions
  • dry sherry
  • soy sauce
  • fresh ginger
  • peanut oil
  • sesame oil
  • whole fish

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

  • mfto on August 16, 2011

    There is a similar recipe by Self on Epicurious. Readers suggest other fish migh be red snapper, grouper or tilapia. Also suggest stuffing fish with cilatro stems.

  • mfto on July 09, 2011

    p 94 I followed the recipe using sea bass. I would not change anything. The fresh ginger adds all the zip you need. My fish was a little under 1 1/2 lbs and I had the tail removed but kept the head on. It barely fit in my steamer and a pie plate was the only thing I had that would fit. I used a long strip of foil folded in thirds under the plate. This allowed me to remove the cooked fish and plate without spilling any of the delicious broth.

  • JoanN on July 04, 2011

    Best version of steamed fish with scallions and ginger I've ever had. Sauce is superb. Must serve with rice.

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