Chinese · Dinner
Steamed Fish Noodles with Ginger
A white fish fillet steamed whole with ginger and scallion underneath, finished with warm soy sauce and hot oil that releases their aroma, then served over egg noodles tossed with sesame oil in Cantonese style.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
459Calories
37.2gProtein
18.4gFat
36.9gCarbs
3.9gSugar
2.1gFiber
1210mgSodium
137mgChol
2.8gSat Fat
690mgPotassium
75mgCalcium
2.4mgIron
2.1mcgVitamin B12
6mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the fish fillet dry, lay on a heatproof plate, and scatter half the julienned ginger and cut scallion lengths underneath and on top.
2
Steam
Set the plate into a steamer basket over boiling water on high heat, covered, for 8 to 10 minutes until the fish turns opaque and flakes easily.
3
Boil
Cook the egg noodles in boiling water on high heat for 2 to 3 minutes until just tender, then drain and toss with sesame oil.
4
Simmer
Warm the light soy sauce, sugar, white pepper and water over low heat for 1 minute, stirring until the sugar dissolves completely.
5
Finish
Heat the vegetable oil in a small pan over high heat until it shimmers and just starts to smoke, about 1 minute.
6
Plate
Lift the steamed fish onto the noodles, pour the warm soy mixture over it, drizzle the hot oil, scatter sliced scallion on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 6.4 oz180g egg noodles, cooked
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 2 tbsp2 tbsp light soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp white pepper
- 4 tbsp60ml water
