Ginger Scallion Steamed Fish

Chinese
Chinese New Year
Fish
Mains

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

2-3 Pax

We’re levelling up the classic Cantonese-style steamed fish with crispy chicken skin; the combination you HAVE to try this Chinese New Year! 🏮

Bringing you wealth and prosperity in 2025 with the Barramundi from @kuhlbarra;

  • 🐟 Tested safe from mercury
  • 🐟 Free from antibiotics and growth hormones
  • 🐟 Rich in Omega 3 and 6, perfect for young kids and nursing mothers!

Ingredients

Adjust Servings
US / Metric

Chicken skin

0.00
g
g
Chicken skin
0.00
g
g
Chicken skin
0.00
tbsp
tbsp
Hot water
0.00
tbsp
tbsp
Hot water
Salt, to taste
Salt, to taste

Fish

0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
stalk
stalk
Scallions
0.00
stalk
stalk
Scallions
0.00
g
g
Kühlbarra Barramundi Fillet
0.00
g
g
Kühlbarra Barramundi Fillet
Salt
Salt

Sauce

0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Hot water
0.00
tbsp
tbsp
Hot water
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper

Steps

1

In a pan over low heat, add hot water and chicken skin. Fry until golden brown and crispy while rendering out chicken fat.
In a pan over low heat, add hot water and chicken skin. Fry until golden brown and crispy while rendering out chicken fat.
Mark as completed

2

Once done, set chicken skin aside and salt immediately. Keep chicken fat in pan.
Once done, set chicken skin aside and salt immediately. Keep chicken fat in pan.
Mark as completed

3

Cut ginger into thin strips, separate white and green part of scallions and slice green part lengthwise.
Cut ginger into thin strips, separate white and green part of scallions and slice green part lengthwise.
Mark as completed

4

Season Kühlbarra Barramundi Fillet (750g) with salt on both sides.
Season Kühlbarra Barramundi Fillet (750g) with salt on both sides.
Mark as completed

5

In a steam-proof tray, lay a layer of ginger and white part of scallions.
In a steam-proof tray, lay a layer of ginger and white part of scallions.
Mark as completed

6

Steam fish for about 12-15 minutes, until fully cooked.
Steam fish for about 12-15 minutes, until fully cooked.
Mark as completed

7

In a bowl, mix light soy sauce, sesame oil, sugar, white pepper, hot water and mix well. Pour mixture over fish.
In a bowl, mix light soy sauce, sesame oil, sugar, white pepper, hot water and mix well. Pour mixture over fish.
Mark as completed

8

Top with ginger strips and green part of scallions. Heat up chicken fat until smoking, drizzle over aromatics and fish.
Top with ginger strips and green part of scallions. Heat up chicken fat until smoking, drizzle over aromatics and fish.
Mark as completed

9

Top with chicken skin.
Top with chicken skin.
Mark as completed

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