Qingzheng Yu - Steamed Fish with Ginger and Spring Onion
The most restrained way to cook fish: eight minutes of steam, then soy sauce and a spoonful of smoking hot oil poured over raw ginger strips. Nothing more happens.
Why this dish is good for you
Steaming is the gentlest way to cook fish: it neither leaches fat nor water-soluble vitamins the way boiling would, and creates none of the heat products frying does. What remains is 32.5 g of protein and the cod's iodine and selenium, at 7.7 g of fat.
Ingredients
- Cod(one piece of fillet, or a whole fish)600 g
- Ginger(half under the fish, half raw on top)30 g
- Spring onions(in long, fine strips)60 g
- Soy sauce(light, poured over after steaming)25 g
- Sesame oil10 g
- Canola oil(poured over smoking hot)15 g
- Rice(weighed raw)240 g
Method
- 1
Slice half the ginger and lay it on a heatproof plate, bedding the fish on top. The slices hold it off the plate so steam circulates.
- 2
Steam covered over vigorously boiling water for eight minutes. The fish is done when it parts easily at its thickest point.
- 3
Pour off the liquid that has collected - it tastes fishy and would cover everything.
- 4
Cut the remaining ginger and the spring onions into fine strips and pile them raw on the fish.
- 5
Pour the soy sauce and sesame oil around the rim of the plate, not over the fish.
- 6
Heat the canola oil in a small pan to just below smoking and pour it over the ginger strips. It hisses and cooks them in a second.
- 7
Serve at once with rice.
💨 Warum das heiße Öl zum Schluss kommt
The aroma compounds in ginger and spring onion are fat-soluble and volatile. Smoking hot oil extracts them in a second and spreads them across the whole fish - steamed along with it, the same strips would only turn soft and pale.
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