David Changs Steamed Ginger Scallion Fish
Ingredients
- 1 Tbs. soy sauce
- 1/2 tsp. agave
- 1 Tbs. Shaoxing wine (Chinese cooking wine)
- 3/4-inch (2-cm) knob of ginger, peeled, half cut into thin slices, half julienned
- 2 scallions, half julienned, half cut into 1-inch (2.5-cm) pieces
- 1/4 cup (2 fl. oz./60 ml) peanut oil
- 2 fillets of white fish (bass, halibut, cod or black cod), ideally skin-on and narrow in size, each about 4 oz. (125 g)
Instructions
David Chang’s Steamed Ginger-Scallion Fish serves 2 original recipe by Williams-Sonoma.
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