Steamed Branzino In Ginger Soy & Scallion Recipe

Prepare fish

Rinse each branzino under cold water and pat dry thoroughly with paper towels inside and out. Make two or three diagonal slashes on each side of the fish (about 1/2" deep) to help flavors penetrate.

Lightly season the cavity and both sides of each fish with kosher salt and freshly ground black pepper (about 1/2 tsp salt per fish). Insert a few thin ginger slices and 1 scallion (trimmed to fit) into each cavity.

Lay remaining ginger slices on a heatproof plate sized to fit inside your steamer. Lay fish on top of the ginger so steam circulates and the aromatics lift the fish from direct contact with water droplets.

Make soy-ginger sauce

In a small bowl or measuring cup combine light soy sauce, shaoxing wine, granulated sugar, sesame oil, and 3 tablespoons water. Stir until the sugar dissolves. Taste and adjust: sauce should be salty-savory with a touch of sweetness.

Prepare scallions

Trim the scallions. Cut 4 scallions into 3–4 inch lengths, then slice each length into thin julienne (matchsticks) for topping. Reserve the white parts and a couple of green tops whole for steaming under the fish, if desired.

Steam

Bring about 1–2 inches of water to a simmer in a wok or large skillet with a lid, or in an electric steamer. Place the plate with the fish into the steamer basket or onto a rack. Cover and steam over medium-high steam until the fish is just opaque and flakes easily, about 8–10 minutes for 1 lb fish, 10–14 minutes for 1¼–1½ lb fish (adjust time: 7–8 minutes per pound as a guide). For two branzino totaling roughly 1¼–1½ lb each, steam about 10–12 minutes. Avoid overcooking — fish should be moist.

Carefully remove the plate from the steamer. Drain any excess liquid from the plate into the sink (reserve a little if you want to thin the sauce later).

Finish sauce & heat oil

While the fish is steaming or immediately after removing it, place 2 tablespoons neutral oil in a small saucepan and warm over medium until shimmering but not smoking. If you like, add a few thin ginger slivers and the reserved white scallion parts to the oil briefly to fragrant for 15–20 seconds then remove (this gives flavored oil for drizzling).

Arrange the julienned scallions and cilantro over the hot steamed fish. Pour the soy-ginger sauce evenly over the fish.

Carefully pour the hot neutral oil (strained if you infused it) over the scallions and sauce — the sizzle will slightly soften the scallions and release aroma. If using white pepper, sprinkle now. Finish with a few drops of toasted sesame oil for fragrance.

Transfer the fish to a shallow serving platter if desired (or serve on the steaming plate). Garnish with cilantro leaves and lime wedges on the side.

Serve immediately with steamed jasmine rice. Encourage diners to spoon the sauce over rice.