Ginger-Scallion Steamed Fish
Tender fish steamed with fresh ginger, soy sauce and sugar and topped with sliced scallions makes for an easy and delicious weeknight meal. This dish pairs well with miso-butter roasted broccoli, salad and rice. White rice is more traditional for Asian meals but brown rice offers far more fiber and nutrients. It also has less of an impact on your blood sugar levels, making it diabetic friendly. You can use salmon, halibut or any firm fish for this dish. The American Heart Association recommends eating seafood twice a week to lower your risk for cardiovascular disease. From a nutrient standpoint, salmon is one of the very best sources of anti-inflammatory omega-3 fatty acids and vitamin D and it’s relatively low in mercury. If you can manage it, wild caught salmon is a better choice than farmed as it’s lower in calories and fat and higher in protein, B vitamins, and minerals.
Makes: 4 servings
Time to cook: 25 minutes
Ingredients
· 1½ pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry
· 1 tablespoon Diamond Crystal Kosher salt or 1 ½ teaspoons fine sea salt
· 4 scallions
· 1 (1-inch) piece fresh ginger
· 2 tablespoons soy sauce
· 1 tablespoon granulated sugar, plus more as needed
Cooking Instructions
1. In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender).
2. Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut into thin matchsticks.
3. In a large pot or skillet with a lid, combine ½ cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.
4. Reduce heat to low, then use a slotted spoon or your fingers to transfer the fish to the pot. (No need to pat it dry first.) Stir to coat in the soy mixture, then shake into an even layer. Cover and cook until the fish is cooked through, 8 to 12 minutes.
5. Taste the sauce in the pot and if it’s too salty, stir in a pinch of sugar. Divide the fish among bowls, including the sauce, ginger, and scallions, and top with the thinly sliced scallion greens. It’s good warm, at room temperature (you can leave out up to 2 hours), or cold from the fridge (store it for up to 1 day).
Nutrition per serving
378 calories; 23 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugar; 36 grams protein; 542 milligrams sodium; 720 milligrams potassium
Recipe from Connie Chung, Adapted by Ali Slagle for NY Times Cooking
