Join! 12 weeks for $1

Cookish

Steamed Fish with Miso and Scallions

4 Servings

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Steaming is an ideal cooking method for mild, flaky white fish. Moist heat surrounds the fish, cooking it from all sides, so that there’s no need to move the delicate fillets. We line the steamer basket with ingredients that prevent the fish from sticking while also lending flavor. We prefer 1-inch-thick fillets of cod, haddock or halibut for this steaming technique.

Salty, subtly sweet white miso mixed with umami-rich soy sauce and pungent scallions add plenty of flavor to lean, mild white fish. We use lemon slices to line the steamer basket; they lend citrusy brightness without overwhelming with acidity.

4

Servings

20 minutes

Ingredients

  • ¼
  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews