Elevate your dinner table with this light, tender and flavorful dish that’s as quick as it is delicious – ready in under 40 minutes! Fresh scallions, ginger and cilantro bring vibrant aromatics, while a savory soy-based sauce ties everything together perfectly. Made with LDC’s rice oil, this recipe is a must-try for anyone craving simple, wholesome flavors.
For this recipe and more, download our ‘Around the Table with LDC’ cookbook: https://www.ldc.com/what-we-do/around-the-table-with-ldc/
Prep: 30 minutes
Cook: 7-10 minutes
Yield: 4 servings
Ingredients:
2 scallions
15g fresh ginger
1 small bunch cilantro, chopped
45ml light soy sauce (or seasoned soy sauce)
Pinch of salt
Pinch of granulated sugar
15ml hot water
280g filets of delicate white fish (such as sea bass, grey sole, flounder, fluke, tilapia, or haddock)
30ml Hongfule oil
Directions:
1. Cut the scallions into 2-inch pieces and slice lengthwise into thin julienne strips.
2. Thinly slice and julienne the ginger.
3. Roughly chop the cilantro. Set all the aromatics aside.
4. In a small bowl, combine the light soy sauce, salt, sugar and hot water. Stir until the sugar and salt dissolve completely. Set aside.
5. Prepare a steamer or wok with a steaming rack by filling it with 2.5 – 5 cm of water. Bring the water to a boil.
6. Rinse the fish fillet under cold water, pat dry and then place it on an oblong, heat-proof plate that will fit inside the steamer.
7. Place the plate with the fish into the steamer. Adjust the heat to medium so that the water stays at a steady, slow boil.
8. Cover and steam for 7-10 minutes, depending on the thickness of the fish fillet (for very thin fillets around 1.5 cm, steam for 4-5 minutes).
9. Test for doneness by inserting a butter knife into the thickest part of the fillet. If it goes through easily, the fish is done.
10. While the fish is steaming, prepare the ginger soy sauce.
11. Heat a wok or small saucepan over medium-high heat and add 30ml of oil.
12. Add the ginger and fry for 1 minute, then add the white parts of the scallions and cook for another 30 seconds.
13. Add the rest of the scallions and cilantro to the pan. It should sizzle.
14. Pour the soy sauce mixture into the pan and bring it to a bubble. Cook until the scallions and cilantro are just wilted, about 30 seconds.
15. When the fish is done, turn off the heat and carefully drain any liquid from the plate.
16. Pour the hot sauce mixture over the steamed fish. If you prefer, add fresh aromatics after the sauce, then pour 1 tablespoon of hot oil over them to bring out extra fragrance.
17. Serve immediately.
Don’t forget to like, subscribe and hit the notification bell for more delicious recipes from around the world.
#easydinnerrecipes #healthydinner #AsianRecipes
LDC on Social:
Subscribe to LDC on YouTube https://www.youtube.com/c/louisdreyfuscompany?sub_confirmation=1
Tweets by WeAreLDC
https://linkedin.com/company/louis-dreyfus-company/
https://facebook.com/LouisDreyfusCompany/
https://instagram.com/louis_dreyfus_company/
WeChat: (ID: we_are_ldc)