Steamed Fish

This recipe has become a favorite quick dinner that’s also healthy. Stop by 99 Ranch on the way home and buy a nice steak of Grass Carp or Cobia, some ginger and green onions, and you’re ready to go. Start the rice cooker…

Steamed Fish with Ginger and Green Onions
1 1/2 lb. fresh fish steak, on the bone


2 Tbl. light soy sauce (not light as in salt) I use Pearl River Bridge. It comes in light (normal) or dark, which tastes a little like molasses.)
2 Tbl. Rice Wine – use sake if you don’t have Chinese white rice wine. Here’s the one I use from 99 Ranch. 1 tsp.  Toasted sesame oil
1 tsp. rice wine vinegar
1 tsp. sugar
pinch white pepper

1 oz. fresh ginger, julienned
1 oz. scallions, white part, julienned


Combine the soy, rice wine, sesame oil, rice wine vinegar , sugar, and pepper with the ginger, and mix to dissolve sugar.


Pour over the fish,


Then top with the green onions,


and steam, covered, until the fish can be easily pierced with a chopstick, about eight minutes for grass carp and twelve for Cobia.


Serve with steamed rice to sop up all of the tasty juices.  Happy cooking!