Prep: 15 min. Cook: 20 min.
Updated: Sep. 27, 2023
2 green onions, thinly sliced2 tablespoons julienned fresh gingerroot4 fresh cilantro sprigs1/4 cup reduced-sodium soy sauce2 tablespoons hot water1 tablespoon mirin (sweet rice wine)1/8 teaspoon sugar1 whitefish fillet (1-1/2 pounds), such as sea bass, cod or branzino3 tablespoons canola oil, divided
In a small bowl, combine green onions, ginger and cilantro. In another small bowl, stir together soy sauce, hot water, mirin and sugar until dissolved. Set both bowls aside. Prepare a wok for steaming or place a steamer basket in a large saucepan over 1 in. water; bring to a simmer. Place the fish on a heat-proof plate that will fit in steamer; place plate in steamer. Adjust heat to maintain a gentle simmer. Cover and steam until fish just begins to flake easily with a butter knife, 10-15 minutes. Meanwhile, in a small saucepan, heat 2 tablespoons oil until hot. Add two-thirds of the ginger mixture; stir-fry 1 minute or until very aromatic. Add the soy sauce mixture; simmer until green onions and cilantro are wilted, about 30 seconds. Drain any liquid from fish plate. Pour soy mixture over fish. Top with remaining ginger mixture. In a small skillet, heat remaining 1 tablespoon oil until hot. Gently pour over the ginger mixture. Serve immediately.
5 ounces cooked fish: 350 calories, 20g fat (3g saturated fat), 105mg cholesterol, 665mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 35g protein.