Easy Steamed Ginger Soy Fish
A classic Asian dish, this steamed fish recipe is incredibly light, healthy, and bursting with the aromatic flavors of fresh ginger and savory soy sauce. It's quick to prepare and perfect for a weeknight.
Ingredients
- 2 medium white fish fillets (cod snapper
- 1 tablespoon fresh ginger minced
- 3 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice cooking wine (optional)
- 2 stalks spring onions sliced thin (for garnish)
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
- 1. Pat the fish fillets dry with paper towels. Score the thicker parts of the fish lightly if desired to ensure even cooking.
- 2. Evenly sprinkle the minced ginger over both sides of the fish fillets.
- 3. In a small bowl, whisk together the soy sauce, sesame oil, and rice cooking wine (if using). Pour this mixture evenly over the fish, ensuring good coverage.
- 4. Set up a steamer: Add about 2 inches of water to the bottom of a wok or large pot, and bring it to a rolling boil. Place the fish on a heatproof plate that fits inside your steamer basket.
- 5. Carefully place the plate with the fish into the steamer basket, cover, and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary based on the thickness of your fillets.
- 6. Carefully remove the steamed fish. Garnish generously with sliced spring onions and fresh cilantro before serving immediately. You can optionally heat a tablespoon of neutral oil (like vegetable or canola) until shimmering, then pour it over the garnishes on the hot fish for an aromatic sizzle.
Notes
For best results, use fresh, firm white fish fillets like cod, snapper, or halibut. Garnish with fresh cilantro and thinly sliced red chili for an extra pop of color and flavor. You can also add a drizzle of hot oil just before serving for a sizzling touch.