Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Steamed Fish with Ginger and Soy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 2 reviews

A delicate and flavorful steamed fish dish featuring white fish fillets infused with fragrant ginger, scallions, and a savory soy sauce. Perfect for a quick and healthy meal, this recipe combines Asian-inspired ingredients and gentle steaming to preserve moisture and enhance natural flavors.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Fish and Seasoning

  • 12-14 oz fish fillet with white flesh (skin-on)
  • 2 teaspoons toasted sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Vegetables and Aromatics

  • 1 1/2-inch piece of ginger, julienned
  • 4-5 scallion stalks, cut into short sections then julienned/shredded
  • 1 small onion, very thinly sliced (or half a medium onion)
  • 1/2 medium carrot, julienned
  • 2 small shallots, minced (optional)
  • 2-3 cloves of garlic, minced
  • 1/2 teaspoon minced ginger

Sauce and Oils

  • 1 tablespoon olive oil
  • 1 1/2 – 2 tablespoons soy sauce
  • 1/8 teaspoon salt (optional, to taste)
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the Fish: Place the fish fillet on a shallow plate suitable for steaming. Massage it gently with toasted sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Set aside to absorb the flavors.
  2. Prepare Vegetables and Aromatics: Peel and julienne the ginger and carrot. Slice the onion very thinly. Julienne the scallions into fine strips. Mince garlic, shallots (if using), and 1/2 teaspoon of ginger.
  3. Make the Sauce: Heat olive oil in a small pot over medium heat. Add minced shallots and garlic, stirring and cooking until fragrant. Add minced ginger and briefly cook until aromatic. Pour in soy sauce, add black pepper and optional salt, stir and simmer for a few seconds. Remove from heat and transfer sauce to a bowl.
  4. Arrange for Steaming: Prepare a steamer. Arrange the julienned ginger, onion, and carrots evenly over the fish fillet. Cover the plate with foil to prevent direct steam contact and place it inside the steamer. Steam for 8-9 minutes over simmering water.
  5. Add Sauce and Continue Steaming: Carefully open the steamer lid and remove the foil from the plate. Pour the prepared soy-ginger sauce evenly over the fish. Top with the julienned scallions. Replace the steamer lid (without foil covering) and steam for an additional 4-6 minutes until the fish is fully cooked and flakes easily.
  6. Serve: Remove the fish from the steamer and serve hot alongside steamed rice. Optionally garnish with fresh cilantro for added color and flavor.

Notes

  • Use a firm white fish like cod, halibut, or sea bass for the best texture and flavor.
  • Adjust soy sauce quantity depending on salt preference and type of soy sauce used.
  • If a steamer is not available, a heatproof plate inside a large pot with a lid and some water at the bottom can substitute.
  • Ensure the fish cooks thoroughly but avoid overcooking to maintain tenderness.
  • Garnishing with fresh cilantro adds a bright herbal note but is optional.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Steaming
  • Cuisine: Asian
  • Diet: Low Fat

Find it online: https://dishiary.com/steamed-fish-with-ginger-and-soy-sauce-recipe/