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

Main Courses
Chinese
Fish & Seafood

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

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.

SERVES 4

TIME 1 hour

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