How to Make Oven-Steamed Fish with Scallions and Ginger
Test cook Dan Souza makes host Julia Collin Davison Oven-Steamed Fish with Scallions and Ginger.
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Absolutely amazing flavor, the whole family loved it. This is now our go-to fish recipe.
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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🧐
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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
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 can always count on ATK for the best recipes.
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…
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.
Tender fish?? I am yet to find a tough fish n I am 42 years old..
Made this for dinner tonight. It was amazing.
it'd be a less fussy sauce if you kept the scallions and garlic in? is this like the Szechuan Water Braised Fish Dish?
Cantonese style is steam in a wok, but oven works too. I love the hot ginger and scallion oil that’s over the fish.
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.
id use halibut
I love this balance of flavors!
Thanks Dan for that wonderful recipe. It's a showstopper 😋
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Looking forward to the steamed hams version.
If I don't have aluminum foil available when I make this, what are my alternatives?
I definitely have to make this. I love simple recipes. I love your show.
Bakchodi Fish….
Dan used Rice Wine not Rice Wine Vinegar, correct?
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.
This looks amazing. And unlike parsley, the stems of cilantro still taste like soap.
That ginger looks weird to me? Is that a different type?
That’s an abomination of a dish. It’s baked not steamed.
I love that you’re making Chinese recipes more accessible and easy to understand
Looks sooooo good!
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Perfect for my Keto lifestyle , I’ll just substitute for the sugar. Thank you for this simple but delicious easy recipe.
Ahhhhh……..
I was with you all the way till he added the soap flakes (AKA cilantro) – so obviously I'd eliminate those nasty racals.
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!
That looks fabulous! Thanks for this recipe
At 2:11 He said he added salt to the soy sauce mixture to balance it out- what does he mean ?
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 !!! 😂