Steamed snapper with sizzled scallion oil
I’ve said it before and I’ll say it again, steamer meals are underrated and steamed fish, is probably the most underrated of them all. One of my go-tos is a one-steamer-meal situation that includes fish and veggies like this steamed snapper with bok choy. It takes under 10 minutes to make and I finish it off with a simple, fragrant soy-scallion sauce that I keep in the fridge. Thank you to Filippo Berio for sponsoring this recipe!
Does this work with other kinds of fish?
I used a red snapper fillet but any white fish fillet would work — cod, sablefish, or if you’re feeling fancy, chilean seabass!
I used:
- 3/4 lb snapper fillet, cut in 2
- 3 baby bok choy, washed and leaves torn apart
- 3 slices of ginger, julienned
- 1 tbsp shaoxing wine
- 1/4 cup filippo berio 100% italiano olive oil
- 2 scallions thinly sliced, separating whites and lights from dark green
- 2 tbsp soy sauce
- pinch of sugar
To make:
- heat up olive oil in a pan over medium heat, add in the scallion white and sizzle for ~2 minutes
- add in the greens and cook until they reach a nice char ~8-10 minutes
- then add in the soy sauce and let simmer for another 2 minutes, finishing it off with a pinch of sugar
- set up your steamer set up and bring water to a low boil over medium heat
- place your fish in a steamer-safe bowl and top with shaoxing wine and julienned ginger, steam for 2-5 minutes (I did 2 minutes since it’s a thinner fillet)
- layer in bok choy and steam for another 3 minutes until cooked
- remove ginger slices and finish off steamed snapper with sizzled scallion oil
- note: you’ll only need about half the sauce, extra sauce can be stored in jar in the fridge and will good for up to 2 weeks!