Low FODMAP Steamed Whole Fish with Ginger, Scallions is a variation of a Chinese/Thai style dish. You can opt for pretty much any flaky white fish like sea bass, red snapper or flounder. Steaming the fish on the bone helps retain its rich and succulent flavor. It’s great served with brown rice or quinoa and a side of Baby Bok Choy with Oyster Sauce.
Optional: if the sight of the fish head freaks your guests out, you can remove and fillet first before topping with the vegetables and sauce.
I use the: Vonshef Bamboo Steamer and Cook Standard Wok (but any good quality wok that heats fast and evenly will do).
Steamed Whole Fish
with Ginger, Scallions
- Serves: 2
- Category: Main Dishes, Seafood
Ingredients
- 1 1.5 lb whole sea bass, snapper or flounder (gutted and cleaned)
- 1 medium sized fresh ginger (3"x1'), peeled and julienned
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine
- 1 teaspoon asafetida
- 6 scallions, green parts only, julienned
- 1/2 red bell pepper, seeded and julienned
- 6 cilantro sprigs
- 1/2 medium carrot, julienned (optional)
- 2 tablespoons sesame oil
- 4 tablespoons sunflower or safflower oil
Instructions
- Rub salt and pepper on the inside and outside of the cleaned fish.
- Stuff the inside of the fish with half the ginger and spread the rest on top.
- Place the fish in a bamboo steamer, then put in a wok filled with 2-3 inches of boiling water.
- Alternatively, if you don't have a steamer: put fish in a glass or ceramic baking dish and place in wok.
- Cover steamer or baking dish and steam the fish.
- In a saucepan, combine soy sauce, asafetida, rice wine, sesame oil and canola oil and simmer over medium high heat.
- When the fish is cooked to the bone (10-12 minutes total; poke the flesh with chopsticks to check for opaqueness), place on a deep serving plate.
- Top fish with scallions, red bell pepper and cilantro. Pour the sauce over the fish and serve immediately.
