Soy-Free Classic Asian Steamed Fish
Elevate your dinner table with this Soy-Free Classic Asian Steamed Fish, a light and flavorful dish that’s brimming with aromatic herbs and a vibrant citrusy kick. Perfect for those avoiding soy, this healthy recipe features a delicate white fish, such as sea bass or snapper, seasoned with ginger, green onions, and a savory blend of fish sauce, rice vinegar, and sesame oil. Steamed to tender perfection atop a bed of lemon slices, it’s finished with a drizzle of tangy sauce and a garnish of fresh cilantro and red chili for a burst of color and zest. Ready in just 30 minutes, this dish is not only irresistibly delicious but also a breeze to prepare, making it an excellent choice for a quick weeknight dinner or an elegant centerpiece for gatherings. Serve it alongside steamed rice or vegetables for a wholesome, restaurant-quality meal at home. Keywords: soy-free Asian recipes, healthy steamed fish, ginger and sesame fish recipe, classic Asian cooking, quick dinner ideas.
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Recipe Information
Ingredients
- 1 2-pound whole white fish (such as sea bass or snapper), cleaned and scaled
- 2 tablespoons ginger, julienned
- 2 green onions, cut into 2-inch strips
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons fresh cilantro, chopped
- 1 red chili, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups water
- 4 lemon slices
Instructions
Rinse the fish under cold water and pat dry with paper towels. Make several slashes on both sides of the fish with a sharp knife.
Rub the salt and black pepper evenly over the fish, making sure to get inside the slashes and cavity.
Fill a large pot or wok with 2 cups of water and place a steamer rack inside. Ensure the water level is just below the rack.
Line the steamer rack with lemon slices to prevent the fish from sticking and to add a subtle citrus flavor.
Place the fish on top of the lemon slices, then scatter ginger and green onion strips over the fish.
Cover the pot or wok with a lid and bring the water to boil over high heat.
Once boiling, reduce the heat to medium and steam the fish for about 12-15 minutes, or until the flesh is opaque and easily flakes with a fork.
While the fish is steaming, prepare the sauce by mixing rice vinegar, fish sauce, sugar, and sesame oil in a small bowl.
When the fish is cooked, carefully remove it from the steamer and transfer it to a serving platter.
Drizzle the sauce over the fish and top with chopped cilantro and sliced red chili for garnish.
Serve immediately, accompanied by steamed rice or your choice of vegetables.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 56.7 mcg | 284% | |
| Calcium | 333 mg | 26% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3358 mg | 71% | |
*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.
