x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.