Steamed Whole Rock Fish

Steamed whole rock fish is a light and tender dish, infused with fresh ginger and green onions. The umami from mirin and soy sauce elevates every bite.

Course Main Course

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 179kcal

Author Liza Agbanlog

Ingredients

1 fresh whole rock fish, about 1.44 lbs (.656 kg)
3 stalks green onions, julienned
1- inch fresh ginger, peeled and julienned
Kosher salt

Sauce

3 tbsp mirin
2 tbsp less sodium soy sauce or 1 tbsp regular soy sauce
½ tsp sesame oil

Instructions

Clean and rinse the fish. Pat the fish dry with paper towels and then season with salt.
Place the seasoned fish on a glass dish that would fit in your steamer. Spread the green onions and ginger over the fish.
Place the dish in the steamer and steam the fish until fish flakes easily with a fork, about 20 to 25 minutes. Gently transfer the cooked fish (minus the accumulated juices) on a platter.
In a small microwavable bowl, whisk together the mirin, soy sauce and sesame oil. Microwave on high heat for 20 second. Pour the sauce over the steamed fish.
Garnished the steamed fish with julienned green onions and ginger. Serve with rice on the side.

Notes

Note: If there’s no available microwave, combine the mirin, soy sauce and sesame oil in a small sauce pan. Bring to a boil and then pour over the fish.

Nutrition