How to Make Oven-Steamed Fish with Scallions and Ginger
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- เผยแพร่เมื่อ 22 เม.ย. 2021
- Test cook Dan Souza makes host Julia Collin Davison Oven-Steamed Fish with Scallions and Ginger.
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Classic cantonese/Asian dish. so glad you guys even finish it off with hot oil! This is a very healthy and quick way to eat fish, interesting to see it in the oven!
My cantonese grandparents lived with us and made steamed whole fish for dinner in a wok when we were kids. My mom taught us how to make it in a steamer - also very easy but this is a good alternative for people who don’t want more pots or pans.
My family has made versions of this since I was a kid, and I love that they’ve explained it here so thoroughly and accessibly.
Mine too!!! 😀
It’s a great dish and underrated. I think Americans are not attracted to steamed foods and would rather have fried but steamed foods can have a sophistication that’s amazing
I love that you’re making Chinese recipes more accessible and easy to understand
It is good that Dan remembered to add a little sugar to balance out the saltiness of the other ingredient sauces, which is very important in Asian cuisines.
Straight up one of old school cooking that I learned when I was a kid from my chinese mom, steam snapper plus that soy sauce mixed with burning oil, then poured on top of steamed fish. amazing to see it again.
Very nice recipe, I'm 58 yr old Irishman & white fish is my fave, Cod, haddock, pollock, whiting, etc... has a very mild, tasty flavor & takes on spices & sauce/marinate well
This food is gorgeous and beautiful.
When you ate this food, I could feel the softness of the fish.
You are a great cook.😀💕
Such a nice healthy dish and thank you so much 🙏🏻👏👏🥰
I adore this recipe! I first served this as the fish course at my 2019 Thanksgiving dinner but have also made it many more times for a weeknight dinner
Absolutely amazing flavor, the whole family loved it. This is now our go-to fish recipe.
I love this recipe, a variation of this dish we do in Jamaica, is to do individual foil packets with the fish and seasoning adding of course a little Scotch bonnet pepper.
I love fish. I'd make this in a heart beat.
Nice alternative to the Cantonese way.
Made this tonight. Got some Wild cod from Costco, didn’t have rice wine so I used mirin as a sub, tasted amazing! White pepper has a pretty unique flavor. Every thing came together nicely, especially after adding the king of herbs, cilantro! Highly recommended to have this with rice.
I definitely have to make this. I love simple recipes. I love your show.
I grew up eating steamed fish but made in the wok. We’re trying to eat more fish and I’ll definitely try this recipe. Thank you for sharing!
I love this balance of flavors!
Made this for dinner tonight. It was amazing.
Looks sooooo good!
I adore each and every one of you❣️
Always great recipes presented in a fun, informative way.
I appreciate the science behind the recipes you give.
TOP NOTCH in EVERY WAY🧐
Fabulous❣️
May all of you be blessed MORE than you could ever think.💖🌷
Looks great and easy!😃
Thanks Dan for that wonderful recipe. It's a showstopper 😋
That looks fabulous! Thanks for this recipe
Great, simple recipe. I left out the salt, as someone is watching their BP, and it still tasted great. The liquid flavors the fish nicely, and the fish complements the liquid. Little liquid stays on the fish, so it was fine for the BP concerns (well, as long as one isn't drinking it). I did find the leftover liquid is great with veggies. The only downside is all the disposable foil for 4 servings of fish. But it is delicious.
Wow! Super great.
YUM! Thanks.
Ohhhhh yes thank you
Perfect for my Keto lifestyle , I’ll just substitute for the sugar. Thank you for this simple but delicious easy recipe.
Cantonese style is steam in a wok, but oven works too. I love the hot ginger and scallion oil that’s over the fish.
This looks amazing. And unlike parsley, the stems of cilantro still taste like soap.
You either love or hate cilantro. Just like Cumin. I love cilantro..but hate cumin.
I can always count on ATK for the best recipes.
I made this and it was delicious. I used 2 tablespoons of liquid aminos instead of 3 tablesppons of soy sauce.
This dish is much better with whole fish.
Hi Ladies,
I wanted to know if you have a video on how to make Mocha Chocolate Mousse. Thank you.
Love your shows.
I wonder if this technique could be used to make cod picatta... would be nice to have a variation of this to make when I'm craving a more lemon and capers flavor profile
Looking forward to the steamed hams version.
👍👍
This sounds amazing! I love so many of ATK's receipes, but have sodium restrictions, with both soy and salt in this receipe, is there an easy source for the nutrition information? Would love to try this, but need to fit it within restrictions. Thanks!
I cannot have soy. Try liquid aminos as a substitute.
Hats off to you Dan, was thinking can you make a better version of poached fish topped with ginger and scallions... and you did. Next you need to make egg fried rice to be roasted by Uncle Roger. Hiyaa !!! 😂
id use halibut
it'd be a less fussy sauce if you kept the scallions and garlic in? is this like the Szechuan Water Braised Fish Dish?
💜💜💜👍👍👍👍
hello 8:11
At 2:11 He said he added salt to the soy sauce mixture to balance it out- what does he mean ?
He's saying that adding that little bit of salt along with the sugar balances it
Dan used Rice Wine not Rice Wine Vinegar, correct?
If I don't have aluminum foil available when I make this, what are my alternatives?
I’d like to know as well!
Maybe parchment paper?
I followed the recipe exactly and the fish didn’t turn out as fluffy and gentle as they said. It was more like chewy. We still ate it but it wasn’t what I expected from watching this episode:((
Sorry, it tastes way better when you steam it right in the sauce. Try Marion Grasby's one.
I was going to write you this fishy pun. But I don't want you to get *steamed!*
🤣Shut up! 😂
@ Passion for food, Graham my good friend, another good one, lol
@@tedmoy if you don't like to have a little fun, don't read the post pal
@ Passion for food, I don't mind eating this fish with ginger, but I'd prefer to eat it it with Mary Ann or Gilligan, lol, you are of age to get that, lol.
@@stevelogan5475 Gilligan?! I'll have to think about that one.. I'll let you know where *Island!*
I was with you all the way till he added the soap flakes (AKA cilantro) - so obviously I'd eliminate those nasty racals.
Ahhhhh........
Tender fish?? I am yet to find a tough fish n I am 42 years old..
That ginger looks weird to me? Is that a different type?
It was just pre-peeled I think...
@@Shelsight oh it's possible, but i looked really dark, not the bright yellow tone I'm used to, that's why I have my doubts.
Bakchodi Fish....
Needs chili
That’s an abomination of a dish. It’s baked not steamed.
Professional chef are you, Alan?
@@Shelsight Just checking, authority in a subject came from being paid... then, yes? That's what a "professional" is. Someone being paid to do a job. Experience doesn't matter as long as someone is or is not being paid to do it. That's sounds like where this is heading, is it?
@@alankwanHI you're making a lot of rather defensive-sounding presumptions re one simple question, Alan... So let me ask another. Did you make and test the dish?
It's such a tragedy that fancy chefs have to or feel the need to fancy up & overpower what is or was a nice light flavored Cod dish . But , leave it to some young chef that's a little too full of himself & believes he could or should reinvent the wheel ... Here's a clue , Round is Round ,, get used to it...Put this many strong flavors into one dish then a very light flavored fish like Cod gets lost in the sauce & becomes only a vehicle to deliver this group & culmination of veg & herb smells & tastes & simply destroys every possibility to be found anywhere ( sadly , because Cod does have such a delicate & lightly fragrant smell & taste ...There are so many mush more oily , gamey , & loudly fragrant strong fishes to get & be heavy handed to try & tame , please leave Cod alone & go beat up on some of the other bully fish ...I fully believe this to be a great recipe , just not for this mild mannered a fish ... It's just too overbearing a recipe for Cod ...SORRY ...AND , I believe this would be much better poached in a pan with glass lid on stove top where it can be observed & pulled @ the precise time & cooked to perfection with no chance of over poaching...
Dude, nobody is listening to you. You suck as a chef.
This is basically a Chinese way. Give credit where credit is due
Eww dan..
This dish is much better with whole fish.