A Singaporean Mum

To be honest, the kids (and I 😅) don’t really like fish because of that fishy taste — which means there are only a handful of ways my kids will actually eat it. This scallion oil steamed fish is one of those rare winners.

Inspired by a fish dish I used to enjoy in Shanghai when we were living there, I’ve tweaked it to suit our home kitchen — less fuss, more fragrance, and absolutely no fishy smell. Simple, comforting, and finally… a fish dish my kids say yes to.

Here’s how I do it!

Ingredients

1 fish steak/fillet (I used batang!)

4-5 slices ginger

Cooking oil

1 bunch spring onions, cut into 2-inch pieces

Marinade:

1.5 tbsp soy sauce

1 tbsp sesame oil

1/4 tsp sugar

Method

1. Prepare scallion oil

• Heat the vegetable oil in a pan over medium heat.

• Add the spring onion pieces and fry until fragrant and lightly golden.

• Remove from heat and set aside.

2. Prepare the fish

• Place ginger slices on a heatproof plate.

• Lay the cleaned fish on top of the ginger.

3. Marinate

• Mix soy sauce, sesame oil, and sugar in a small bowl.

• Pour the marinade evenly over the fish.

4. Steam the fish

• Bring water to a boil in a steamer or a wok with a steaming rack.

• Place the fish plate in the steamer, cover, and steam over medium heat for 8-10 minutes (depending on thickness) until the fish is just cooked through.

5. Finish with scallion oil

• Once steamed, carefully pour the warm scallion oil over the fish.

• Top with scallion crisps (from making scallion oil).

6. Serve

• Serve immediately with steamed rice.