Steamed Fish with Scallions and GingerJim Bastardo
Recipe information
Yield
Makes 8 servings
Ingredients
2 whole fish (about 2 pounds each, such as black sea bass or wild salmon), scaled, gutted, and scored
1/2 cup sliced scallions (green part only)
2 tablespoons fresh julienned ginger
1/2 cup soy sauce
1/4 cup peanut oil
1 teaspoon sesame oil
1/2 teaspoon sugar
Preparation
Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.
Nutrition Per Serving
Nutritional analysis per serving: 156 calories
6.1 g fat (1.2 g saturated)
1.2 g carbohydrates
0.2 g fiber
22.8 g protein
#### Nutritional analysis provided by Self
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/625500/2?mbid=HDEPI) ›
Recipe notes
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