Ginger-Scallion Steamed Fish

Recipe from Connie Chung

Adapted by Ali Slagle

Updated March 30, 2024

• Total Time: 25 minutes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Rating: 4 (2,119 ratings)

• Comments: Read 211 comments

Connie Chung sought to incorporate steamed whole fish—a beloved dish from the Cantonese banquet meals of her childhood—into the menu at Milu, her New York City restaurant. To adapt it for a fast-casual setting, however, she needed to refine the recipe: she wanted to preserve the tender fish infused with the rich, aromatic notes of soy sauce, ginger, and scallions, but the dish had to withstand delivery and be easy to consume.

Her solution? Steaming cubed fish in a soy sauce and ginger-scallion stock. This forgiving method avoids strong odors and splattering, resulting in deeply seasoned, buttery fish that retains its integrity even when packaged for takeout. While any firm-fleshed fish works for this adaptation, Ms. Chung opts for salmon—a recommendation from her mother.

At Milu, the dish is served with rice, charred broccoli, a watercress-cilantro salad, and a drizzle of ginger-scallion oil. It also pairs seamlessly in a nori hand roll, over fresh salad greens, or tossed with ramen. —Ali Slagle