Steamed Fish with Ginger and Onions
Delight your taste buds with the delicate flavors of Steamed Fish with Ginger and Onions, a classic Asian dish that’s both healthy and irresistibly aromatic. Featuring a whole white fish like snapper or tilapia, this recipe highlights the natural sweetness of the fish, gently infused with the warmth of fresh ginger and the brightness of green onions. The fish is steamed to tender perfection and finished with a sizzling drizzle of hot oil, light soy sauce, and sesame oil for an added depth of flavor. Ready in just 30 minutes, this simple yet elegant dish is perfect for a weeknight meal or for impressing guests. Garnish with fresh cilantro, and serve it alongside steamed rice for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 fish (about 2 pounds) whole white fish (e.g., snapper, sea bass, or tilapia), cleaned and scaled
- 2 tablespoons fresh ginger, julienned
- 3 stalks green onions, sliced into 2-inch strips
- 3 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 4 cups water for steaming
- 1 handful fresh cilantro (optional, for garnish)
Instructions
Rinse the fish thoroughly under cold water and pat it dry with paper towels. Make 2-3 diagonal slits on each side of the fish to help it cook evenly.
Season the fish with salt and white pepper, rubbing it gently into the cuts and the cavity.
Arrange half of the ginger and green onions on a heatproof plate. Place the fish on top of this bed of aromatics.
Scatter the remaining ginger and green onions over the top of the fish.
Bring a large wok or pot with a steaming rack to a boil. Add 4 cups of water to the bottom (or enough to avoid touching the fish plate).
Carefully place the fish plate on the steamer rack, cover the pot with a lid, and steam over medium-high heat for 12-14 minutes, depending on the thickness of the fish. The fish is done when it flakes easily with a fork and is opaque in the center.
While the fish is steaming, heat the vegetable oil in a small saucepan until it is hot but not smoking.
Once the fish is cooked, carefully remove it from the steamer with oven mitts. Drizzle light soy sauce and sesame oil evenly over the fish.
Pour the hot vegetable oil over the fish to lightly sizzle the ginger and green onions. Be cautious as the hot oil will bubble on contact.
Garnish with fresh cilantro if desired, and serve immediately with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 755 mg | 16% | |
*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.
