Oven-Steamed Fish with Scallions and Ginger

Name: Oven-Steamed Fish with Scallions and Ginger
Yield: Serves 4
Cuisine: Chinese
Ingredients: 8 , scallions, trimmed, divided; 1 (3-inch) piece, ginger, peeled, divided; 3 , garlic cloves, sliced thin; 4 (6-ounce), skinless cod fillets, about 1 inch thick; 3 tablespoons, soy sauce; 2 tablespoons, Chinese rice wine or dry sherry; 1 1/2 teaspoons, toasted sesame oil; 1 1/2 teaspoons, sugar; 1/4 teaspoon, table salt; 1/4 teaspoon, white pepper; 2 tablespoons, vegetable oil; 1/3 cup, fresh cilantro leaves and thin stems

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Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

Main Courses

Chinese

Fish & Seafood

Classic Chinese and French methods produce moist, flavorful steamed fish. We used the best of both and came up with an entirely new approach that's easy and equally impressive.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

Classic Chinese and French methods for steaming fish produce moist, flavorful results. We used the best of both approaches to come up with an entirely new method that's easy and equally impressive. We started by swapping the steamer for a t...

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