Ginger White Fish & Cabbage || Gracefult Kitchen

Ginger White Fish & Cabbage

Fish

Use any firm white fish you like in this ginger white fish and cabbage recipe—halibut, cod and sea bass would all work well. Steaming the fish results in tender and moist fillets. The crispy garlic-chile oil adds delicious spice; if you prefer a milder flavor, use red Fresno chile instead of Thai chile.

Ingredients

6 cups sliced napa cabbage
5 ounces mixed fresh mushrooms, sliced
4 (6 ounce) firm white fish fillets, such as halibut, sea bass or cod
¼ teaspoon salt
1 (3 inch) piece fresh ginger, peeled and thinly sliced into matchsticks, divided
3 tablespoons lower-sodium soy sauce
2 tablespoons Shaoxing rice wine
¼ teaspoon granulated sugar
1 tablespoon neutral oil, such as canola or avocado
2 teaspoons toasted sesame oil
3 cloves garlic, thinly sliced
1 Thai chile or red Fresno chile, stemmed, seeded and thinly sliced
¼ cup thinly sliced scallions
2 teaspoons toasted sesame seeds

Description

Bring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.
Meanwhile, whisk soy sauce, rice wine and sugar in a small bowl.
Heat canola oil and sesame oil in a small skillet over medium-high heat. Add garlic, chile and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.
Transfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced scallions and sesame seeds.