Steamed fish with ginger and scallions
Steamed fish with ginger and scallions is a popular dish for confinement in Chinese culture. It is believed to be beneficial for new mothers during the postpartum period because of its nutritional value and the warming properties of the ingredients.
Fish is a good source of protein, omega-3 fatty acids, and various vitamins and minerals. Ginger is known for its anti-inflammatory properties and can help with digestion and nausea, which are common issues during the postpartum period. Scallions, or green onions, are high in vitamins and minerals and are believed to help stimulate the production of breast milk.
Additionally, steaming the fish with ginger and scallions is a gentle cooking method that retains the nutrients and flavours of the ingredients. It is also easy to digest and gentle on the stomach, which can be beneficial for new mothers who may be recovering from childbirth or experiencing digestive issues.
1 whole fish (such as red snapper or sea bass), cleaned and scaled
1 inch of fresh ginger, sliced
2 stalks of scallions, sliced
1 tablespoon of Shaoxing wine (or substitute with rice wine or dry sherry)
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 tablespoon of vegetable oil
Salt and pepper to taste
Optional: red chilli flakes or sliced red chilli peppers for heat
1. Make a few shallow cuts on both sides of the fish, and season with salt and pepper.
2. Place the fish on a heatproof dish that will fit inside your steamer.
3. Scatter the ginger and half of the scallions on top of the fish.
4. Drizzle the Shaoxing wine, soy sauce, sesame oil, and vegetable oil on top of the fish.
5. Top with the remaining scallions and red chilli (if using).
6. Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Serve hot with steamed rice and vegetables on the side.