Oriental Steamed Fish
Perfectly light, aromatic, and bursting with fresh Asian flavors, this Oriental Steamed Fish is a showstopper that’s as healthy as it is delicious. Using a whole white fish like sea bass or snapper, this recipe highlights the art of steaming, locking in moisture and delicate flavors. Infused with ginger, green onions, and cilantro, and elevated by a drizzle of soy sauce, rice wine, and fragrant sesame oil, every bite is infused with vibrant, savory notes. Ready in just 35 minutes, this dish is ideal for an elegant weekday dinner or special occasion. Garnish with herbs and serve piping hot to enjoy the magic of traditional Oriental cooking! Keywords: Oriental Steamed Fish, Asian steamed fish recipe, healthy fish dinner, whole fish preparation, ginger soy fish.
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Recipe Information
Ingredients
- 1 about 1.5 pounds whole white fish (such as sea bass or snapper), cleaned and scaled
- 2 inches, thinly sliced fresh ginger
- 3 stalks, julienned green onions
- 3 tablespoons soy sauce
- 2 tablespoons rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 handful, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Clean the fish by rinsing it under cold water and patting it dry with paper towels. Make three diagonal slashes on each side of the fish for even cooking.
Rub the fish inside and out with salt and freshly ground black pepper.
Place half of the sliced ginger into the cavity of the fish and the other half on top of the fish.
Prepare a steaming setup: Pour water into a wok or large pot with a steaming rack. Ensure there is enough water to generate steam but not touch the fish when placed in the steamer.
Bring the water to a boil over high heat.
Place the fish on a heatproof plate that fits inside your steamer. Carefully set the plate into the steamer when the water is boiling.
Cover and steam the fish over high heat for 18-20 minutes, depending on the thickness of the fish, until it is just cooked through and flakes easily with a fork.
While the fish is steaming, combine soy sauce and rice wine in a small bowl and set aside.
Once the fish is cooked, carefully remove the plate from the steamer.
Sprinkle the fish with julienned green onions and chopped cilantro.
In a small pan, heat the sesame oil over medium heat until it starts to shimmer. Pour the hot sesame oil evenly over the green onions and cilantro to release their aroma.
Drizzle the prepared soy sauce mixture over the fish.
Serve the steamed fish immediately, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 42.5 mcg | 212% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2453 mg | 52% | |
*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.
