Geoff Han, Steamed Fish



  1. Chop the flat, green tops of the spring onions into roughly 3” sections and arrange one after another, perpendicular to the length of your fish, on a steaming tray or dish.
  2. Julienne the remaining white bulbs of the spring onions as finely as possible thin strands (roughly 3”) and set aside.
  3. Peel ginger, julienne into thin sticks and set aside.
  4. Wash fish and dry thoroughly.
  5. Lay fish on top of the spring onions in your steaming dish.
  6. Heap ginger sticks on top of fish, covering head to tail, and perpendicular to the length of the fish.
  7. Place one flat, green leaf section from step 1 into the fish’s mouth and leave sticking out.
  8. Pour about 3/4” water into a large wok or pot, place a steaming rack or upside down rice bowl in the center, and bring water to a boil.
  9. Lay plated fish on top of steaming rack and cover for 12-20 minutes, depending on size of fish.
  10. Remove fish from steamer when the flesh is just done (the flesh should no longer be translucent when poked with a knife). Drain excess water, place julienned spring onions from step 2 directly on top of fish covering head to tail, and perpendicular to the length of the fish.
  11. Heat peanut oil in saucepan. Pour directly over the length of the fish.
  12. Pour soy sauce in circular motion around perimeter of dish.
  13. Serve immediately.