Classic Asian Steamed Fish
Elevate your dinner table with this *Classic Asian Steamed Fish*, a simple yet elegant dish that celebrates fresh, delicate flavors. Perfectly steamed white fish, such as sea bass or snapper, is infused with aromatic ginger and scallions, creating a subtle and fragrant base. A drizzle of soy sauce, sesame oil, and a final flourish of sizzling hot vegetable oil over fresh cilantro and scallions brings vibrant flavor to every bite. This restaurant-worthy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve with steamed rice to soak up the savory juices, and let the combination of tender fish and bold Asian-inspired ingredients transport your taste buds.
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Recipe Information
Ingredients
- 1 whole fish (~1.5-2 lbs) fresh white fish (such as sea bass or snapper)
- 2 inches (thinly sliced) fresh ginger
- 3 stalks (cut into 2-inch lengths) scallions
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 handful (roughly chopped) fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Prepare the fish by cleaning it thoroughly, removing scales, and patting dry with paper towels. Make three diagonal slashes on each side of the fish, which will help it cook evenly.
Season the fish inside and out with salt and white pepper.
Stuff the cavity of the fish with half of the sliced ginger and a few pieces of scallion.
Place the remaining ginger on top of the fish.
Set up a steamer over a large pot of boiling water. Ensure the water does not touch the steamer's base. Place the fish on a heatproof plate that fits into your steamer.
Cover the steamer and steam the fish over medium heat for about 15-20 minutes, or until the flesh flakes easily with a fork.
While the fish is steaming, heat the vegetable oil in a small pan until it is very hot (but not smoking).
Once the fish is done, carefully remove the plate from the steamer. Sprinkle the remaining scallions and cilantro on top of the fish.
Drizzle the soy sauce and sesame oil over the fish.
Pour the hot vegetable oil over the aromatic herbs on the fish to release their fragrance and flavor.
Serve immediately, with rice or as part of a multi-dish meal.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
