Pat the fish fillets dry with a paper towel; set aside. Add a collapsible steamer insert to a wok. Pour about 2 inches of water into the wok. The water should not touch the steamer's underside.
Add two thirds of the scallions, the ginger coins, and 2 tbsp. of the cilantro to a heatproof plate that will fit inside the wok. Place the fish on the scallion-ginger bed on the plate. Drizzle the fish with sherry.
Cover the pan and bring the water to boiling. Remove the lid and reduce the heat to medium. Add the plate of fish to the steamer and cover the wok. Steam the fish for 10 to 15 minutes, until cooked through (fish will flake easily with a fork).
Meanwhile, heat the sesame oil in a small skillet. Add the remaining cilantro and sauté for 30 seconds. Stir in the soy sauce, sugar, white pepper, and red pepper flakes. Remove the cilantro mixture from the skillet and set aside.
In the same skillet, heat the peanut oil over medium-high heat. Add the remaining scallions and the ginger strips. Stir-fry for 20 to 30 seconds until crispy.
When the fish is done, carefully remove it from the steamer and place it on a serving platter. Discard the scallion-ginger mixture used during the steaming.
Sprinkle the sautéed cilantro mixture on the fish, and top with the crispy scallions and ginger strips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (76%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 137.7mg||5 %|
|Potassium 85.5mg||2 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.5g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 82
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