Ingredients30 m servings 379
- Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish and rinse with cold water. Place the fish onto a small metal plate, belly side down.
- Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
- While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve.
- Editor's Note
- Rockfish is also known by the names rock cod or Pacific snapper.
- The nutrition data for this recipe includes the full amount of the soy sauce and oil. The actual amount consumed will vary.
Per Serving: 379 calories; 13.8 2 58.1 104 1385 Full nutrition
ReviewsRead all reviews 8
The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You should heat the vegetable oil first and then add the ginger and scallions for only 30 seconds to a m...
We've never had rockfish before and I'm not sure I'll have it again. The smell of the fish is intense and leaves quite a linger in the house. The recipe or treatment of the rockfish was quite go...
4 stars for me because it was an easy prep. I used a whole tilapia and it was awesome. I would add some ginger and scallions in the cavity of the fish to make the flavor really seep inside. Wil...
My mother has taught me loosely the same recipe. Other white fishes that are not too rough can definitely be substituted. Be sure not to lift the lid as suggested.
Simple, easy to make, light and tasty. Will definitely make it again!