Steamed Fish with Ginger
Delight in the light, aromatic flavors of Steamed Fish with Ginger, a classic dish that showcases the beauty of simple ingredients and delicate techniques. This healthy and easy-to-prepare recipe features tender white fish fillets—such as cod, snapper, or halibut—gently seasoned and infused with the zesty warmth of fresh ginger and the savory notes of soy sauce and sesame oil. Steamed to perfection, the fish is topped with sizzling hot oil that brings out the rich aroma of julienned ginger and sliced spring onions, creating an irresistible finishing touch. Ready in under 30 minutes, this dish is an excellent choice for a quick yet impressive dinner. Serve it with steamed rice for a wholesome, flavorful meal that’s as comforting as it is nutritious. Perfect for weeknight dinners or special occasions, this steamed fish recipe brings authentic Asian flavors right to your table!
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Recipe Information
Ingredients
- 500 grams white fish fillet (e.g., cod, snapper, halibut)
- 30 grams fresh ginger
- 3 stalks spring onions
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 piece fresh red chili (optional, for garnish)
- 500 milliliters water
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
Instructions
Rinse the fish fillet under cold water and pat dry with paper towels. Lightly season it with salt and white pepper. Set aside.
Peel and julienne the ginger into thin strips. Slice the spring onions into 5cm (2-inch) pieces, separating the white and green parts. Thinly slice the red chili if using for garnish.
Prepare your steamer: bring 500ml of water to a boil in a pot or wok. Place a steaming rack inside and ensure the water level is below the rack.
Place the fish fillet on a heatproof plate large enough to fit in your steamer. Scatter half of the julienned ginger and the white parts of the spring onions over the fish.
Lower the plate into the steamer, cover with a lid, and steam the fish for 8–10 minutes, or until it is just cooked through. The flesh should be opaque and flake easily with a fork.
While the fish is steaming, prepare the sauce. In a small bowl, mix the soy sauce and sesame oil together.
Once the fish is cooked, carefully remove it from the steamer and pour off any accumulated liquid from the plate. Scatter the remaining ginger and the green parts of the spring onions over the fish.
Heat the vegetable oil in a small saucepan over medium heat until it is hot but not smoking. Carefully drizzle the hot oil over the ginger and spring onions on the fish. You should hear a sizzle as the oil releases the aromatics.
Immediately pour the soy sauce mixture over the fish, allowing it to coat the fillet evenly.
Garnish with sliced red chili if desired, and serve the fish hot with steamed rice.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2012 mg | 43% | |
*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.
