Ginger-Scallion Steamed Fish

Recipe from Connie Chung

Adapted by Ali Slagle

Updated March 29, 2024

  • Cubes of salmon are coated with a light soy-ginger glaze and topped with sliced scallions. They sit on a bed of rice with seared broccoli on one side and an arugula salad on the other; a beverage and knife and fork are placed nearby.
    Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(2,323)
Comments
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Connie Chung wanted to add steamed whole fish — a dish served at the Cantonese banquet meals of her childhood — to the menu at Milu, her restaurant in New York City. But to make it work in a fast-casual setting, she needed to make some changes. She wanted to keep the tender fish heady with soy sauce, ginger and scallions, but it had to hold up during delivery and be easy to eat. She landed on steaming cubed fish with soy sauce and a ginger-scallion stock, a forgiving method that isn’t stinky or splattery and results in deeply seasoned, buttery fish. While any firm fish works in this adaptation, Ms. Chung uses salmon, her mom’s suggestion. At Milu, this dish is served with rice, charred broccoli, a watercress-cilantro salad and a ginger-scallion oil, but would also be great in a nori hand roll, over salad greens or tossed with ramen. —Ali Slagle

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Ingredients

Yield:4 servings

  • 1 ½ pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry

  • 1 tablespoon Diamond Crystal Kosher salt or 1 ½ teaspoons fine sea salt

  • 4 scallions

  • 1 (1-inch) piece fresh ginger

  • 2 tablespoons soy sauce

  • 1 tablespoon granulated sugar, plus more as needed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 94 milligrams cholesterol; 378 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 1 gram fiber; 542 milligrams sodium; 36 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender.)

  2. Step 2

    Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut into thin matchsticks.

  3. Step 3

    In a large pot or skillet with a lid, combine ½ cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.

  4. Step 4

    Reduce heat to low, then use a slotted spoon or your fingers to transfer the fish to the pot. (No need to pat it dry first.) Stir to coat in the soy mixture, then shake into an even layer. Cover and cook until the fish is cooked through, 8 to 12 minutes.

  5. Step 5

    Taste the sauce in the pot and if it’s too salty, stir in a pinch of sugar. Divide the fish among bowls, including the sauce, ginger and scallions, and top with the thinly sliced scallion greens. It’s good warm, at room temperature (you can leave out up to 2 hours), or cold from the fridge (store it for up to 1 day).

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Ratings

4 out of 5
2,323 user ratings
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Comments

JOhn V

Sugest the poachers reread the recipe- Using a quart sauce pan then we're poaching, if using a 10" skillet - it's steaming - really depends on the depth of the liquid. A 1/4 cup of liquid in a 10" skillet is going to steam.

Andrea H.

I’m puzzled that this cooking technique is called “steaming”. If I’ve read the instructions correctly, the fish is cooked IN the reduced sauce. Am I misinterpreting?

Gail

I used (real) maple syrup instead of sugar and added a little garlic.

Vicki

Quick and easy dinner with good depth of flavor. Will definitely make this again.

Dorothy London

I followed directions and used King salmon which is thicker to cut into chunks, and used mirin vinegar instead of sugar, doubled the ginger and used to cloves of sliced garlic. Garlic is in the ingredients but not in the directions, so I added it to the pan to reduce before adding salmon. It was cooked on low for 5 minutes and was delicious but possibly could have been cooked longer. I was afraid of overcooking. I never cooked King salmon which. I’ll definitely try it again! It was easy and del!

Jeff

This is wonderful. I used maple syrup in place of sugar and added a sliced a garlic clove for the sauce. Served over rice with some sliced cucumber marinated briefly in a bit of rice wine vinegar, mirin, soy sauce, and sesame oil. Topped with chili crisp. Easy and quick; I’ll make it again and again.

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Credits

Recipe from Connie Chung

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