Recipe Library
Ginger White Fish & Cabbage
Ginger matchsticks and sliced garlic perfume the air as the fish gently steams atop tender napa cabbage and mushrooms. A warm drizzle of soy and Shaoxing wine, finished with crackling chile and sesame oil, brings savory depth and a whisper of heat to each silky bite.
- Total
- 26 min
- Prep
- 15 min
- Cook
- 11 min
- Serves
- 4
Nutrition per Serving
- Calories
- 283
- Protein
- 36g
- Carbs
- 10g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 716mg
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
- 1/4 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
- 1/4 teaspoon granulated sugar
- 1 tablespoon canola oil
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, thinly sliced
- 1 Thai chile or red Fresno chile, stemmed, seeded and thinly sliced
- 1/4 cup thinly sliced scallions
- 2 teaspoons toasted sesame seeds
Instructions
- 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.