Steamed Branzino

Branzino - Scaled and Cleaned (450g-675g)
4-5 Scallions (35g)
Small Piece of Ginger (35g)
3 Tbsp Light Soy Sauce
1 Tbsp Shaoxing Wine
1.5 Tsp Seasame Oil
0.25 Tsp White Pepper

Cut the green parts of the scallions into 2-3 inch slivers (5-7.5cm).
Cut the whiter parts of the scallions near the roots into 2 inch chunks (5cm).
Cut half the ginger (peeled) into similar sized slivers
Cut the other half of the ginger (peeled) into several slices.

Rinse fish in cold water and pat dry.
Stuff the fish with the ginger slices and scallion chunks.
Mix in the light soy, shaoxing wine, and seasame oil and pour over fish.

Prepare a wok with a steaming rack.
Steam fish for 10-12 minutes. Lid on.

Remove scallion chunks and ginger slices.
Add scallion and ginger slivers on top.

Heat oil over stove until smoking.
Pour oil over top of fish.
Serve immediately.



Steamed Branzino with Ginger and Scallions

Printable Recipe
  1. Julienne the scallions into long, thin strips, about 2-3 inches in length (5- 7.5cm). Cut the whiter parts of the scallions (closer to the roots) into 2 inch pieces (5cm).
  2. Peel the ginger. Julienne half the ginger into long thin strips. Cut the other half of the ginger into several slices.
  3. Rinse the fish thoroughly with cold water and pat dry. Take the slices of ginger and stuff them into the cavity of the fish. Add to the cavity the chunks of scallion.
  4. In a small bowl, mix in the Light Soy Sauce, Shaoxing Wine, and Seasame Oil. Pour the mixture over the fish, making sure to get the inside and out. Sprinkle with the salt and white pepper (if using).
  5. Prepare a wok with a steaming rack (or any other mechanism that can steam). Place the Branzino on the rack and set the stove top to high. Place the lid on the wok and steam for 10 to 12 minutes.
  6. Take the plate of fish out of the wok. Using tongs or chopsticks, remove the ginger slices and scallions from the cavity of the fish. Add the julienned scallions and ginger on top of the fish.
  7. Heat the peanut oil over the stovetop until a wisp of smoke appears (a couple minutes). Pour the oil over the fish (you should hear the sizzle of the oil when this happens).
  8. Serve immediately.

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