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Ginger-Scallion Steamed Fish with Jasmine Rice

Delicate white fish steamed with fresh ginger and scallion, finished with a sizzling oil pour, served over jasmine rice.

Ingredients

  • 1 lb white fish fillets (tilapia or cod) skin-on or off
  • 2 tbsp fresh ginger julienned
  • 4 scallions sliced, white and green kept separate
  • 2 tbsp low-sodium tamari
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil such as avocado or grapeseed
  • 1 cup jasmine rice uncooked
  • 1 pinch white pepper

Instructions

  1. Rinse the jasmine rice and cook with 1½ cups water according to package directions until tender.
  2. Pat the fish dry and place on a heatproof plate. Scatter half the ginger and scallion whites underneath and over the fish; season with white pepper.
  3. Set the plate on a steamer rack over simmering water, cover, and steam 8-10 minutes until the fish flakes easily.
  4. Whisk the tamari and rice vinegar together and pour over the steamed fish. Scatter the remaining scallion greens on top.
  5. Heat the sesame and neutral oil in a small pan until just shimmering, then carefully pour over the fish so it sizzles.
  6. Serve immediately over the jasmine rice, spooning the pan juices over everything.