Soy-Steamed Fish With Scallions and Pistachio

Soy-Steamed Fish With Scallions and Pistachio

This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.
  • Total:
  • Serves: 2 persons



  1. Step 1

    Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
  2. Step 2

    In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
  3. Step 3

    Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
  4. Step 4

    Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
  5. Step 5

    Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
  6. Step 6

    In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
  7. Step 7

    Garnish with pistachios and cilantro sprigs, and serve immediately.