While I frequently post seafood recipes, there will be even more of them this Lenten season. Salmon, shrimp, and tuna are the delights from the sea that we favor the most. And it is no coincidence that all three varieties are ones that can be prepared quickly.
For today’s recipe, we used tuna, although any firm fish (including salmon, halibut, or haddock) can be used. The recipe starts with a quick brine that keeps the fish tender. The fish is then steamed in a soy, ginger, and scallion mixture in the Cantonese style. The deeply seasoned and buttery fish can be served over rice with a green vegetable or salad on the side. Light and delicious, this satisfying meal is prepared quickly!
Ginger-Scallion Steamed Fish
Ginger-Scallion Steamed Fish (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1-1/2 pounds tuna, or other firm fish, cut into 1-inch cubes, and patted dry
- 1 tablespoon kosher salt
- 4 scallions
- 1-inch piece fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- cooked rice, for serving
Prep the fish.
Directions:
In a medium bowl, stir together 1 cup of water with the fish and salt. Set the fish aside for 10 minutes to soak.
Soak the fish cubes in salted water.
Meanwhile, slice the scallion white and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut it into thin matchsticks.
In a large skillet with a lid, combine 1/2 cup of water with the scallion segments, ginger, soy sauce, and sugar. Bring the mixture to a simmer over medium-high and cook until the liquid is reduced by about half, 5 to 7 minutes.
Combine some water with the scallion segments, ginger, soy sauce, and sugar.
Drain the water from the fish. Reduce the heat to low, then use a slotted spoon to transfer the fish to the skillet. Stir the fish cubes to coat them in the soy mixture, then shake them into an even layer. Cover the skillet and cook until the fish is cooked through, 8 to 12 minutes.
Cook the fish in the scallion and sauce mixture.
Taste the sauce in the pan and if it’s too salty, stir in a pinch of sugar. Transfer the fish and sauce to a serving dish. Garnish the top with the thinly sliced scallion greens.
Transfer the fish to a serving bowl.
Serve immediately. Store any leftovers in the fridge for up to a day.
Serve immediately.
Soy and ginger bring out the rich buttery taste and texture of the tuna! ~Linda
Ginger-Scallion Steamed Fish (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1-1/2 pounds tuna, or other firm fish, cut into 1-inch cubes, and patted dry
- 1 tablespoon kosher salt
- 4 scallions
- 1-inch piece fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- cooked rice, for serving
Directions:
In a medium bowl, stir together 1 cup water with the fish and salt. Set the fish aside for 10 minutes to soak.
Meanwhile, slice the scallion white and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut it into thin matchsticks.
In a large skillet with a lid, combine 1/2 cup of water with the scallion segments, ginger, soy sauce and sugar. Bring the mixture to a simmer over medium-high and cook until the liquid is reduced by about half, 5 to 7 minutes.
Drain the water from the fish. Reduce the heat to low, then use a slotted spoon to transfer the fish to the skillet. Stir the fish cubes to coat them in the soy mixture, then shake them into an even layer. Cover the skillet and cook until the fish is cooked through, 8 to 12 minutes.
Taste the sauce in the pan and if it’s too salty, stir in a pinch of sugar. Transfer the fish and sauce to a serving dish. Garnish the top with the thinly sliced scallion greens. Serve immediately. Store any leftovers in the fridge for up to a day.