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Steamed Fish with Scallions

Gran Ma’s recipe for cooking a whole fish.


  • A 2-3 lb fresh red snapper (or grouper, trout, etc) Dressed*
  • 2 T. soy sauce
  • 2 T. fresh ginger, grated
  • 4 scallions, finely chopped, white and light green parts only
  • 4 scallions cut into long strips
  • Dash of Belcour Honey Mustard Pepper Sauce or Scotch Bonnet pepper, finely diced
  • Salt and pepper to taste


  1. Score the fish diagonally and rub all indredients except the water over the fish and inside the cavity.
  2. Place a heavy pot with 3” of water on the stove and bring to a simmer.
  3. Place the whole fish in a steamer, put the long scallions over the top and place above the water and cover and steam fish for 20 minutes.
  4. Alternately, if you don’t have a steamer, pour oil into a heavy pot and heat over medium heat.
  5. Place the fish in the pot, place long scallions on top, pour on the soy sauce and cover, poaching the fish for 20 minutes, or longer for a larger fish.
  6. The fish should spring enough water if not, add a little water during cooking if necessary.

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