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Steamed Fish with Ginger and Soy Sauce Recipe

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This Steamed Fish with Ginger and Soy Sauce recipe features tender white fish fillets infused with the fragrant aroma of ginger, scallions, and a savory soy-based sauce. Perfectly steamed to retain moisture and delicate flavors, this light and healthy dish is easy to prepare and serves as an excellent main course for a nutritious meal.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Fish Preparation

  • 12-14 oz fish fillet with white flesh (skin-on)
  • 2 teaspoons toasted sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Vegetables and Aromatics

  • 1 1/2-inch piece of ginger, julienned
  • 4-5 scallion stalks, cut into short sections and julienned/shredded
  • 1 small onion, very thinly sliced (or half a medium onion)
  • Half a medium carrot, julienned
  • 2 small shallots, minced (optional)
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon minced ginger

Sauce and Seasoning

  • 1 tablespoon olive oil
  • 1 1/2 – 2 tablespoons soy sauce
  • 1/8 teaspoon salt (optional, to taste)
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the Fish: Place the fish fillet in a shallow plate suitable for steaming. Massage the fillet evenly with toasted sesame oil, 1/8 teaspoon salt, and black pepper. Set it aside to marinate briefly.
  2. Prepare the Aromatics and Vegetables: Peel and julienne the ginger, onion, carrot, and scallions. Mince the garlic, shallots, and a small portion of ginger separately. These ingredients will add depth and freshness to the dish.
  3. Make the Sauce: Heat olive oil in a small pot over medium heat. Add the minced shallots and garlic, stirring frequently until fragrant. Add the minced ginger and cook briefly to release its aroma. Pour in the soy sauce, and season with black pepper and 1/8 teaspoon salt to taste. Stir and simmer for a few seconds, then transfer the sauce to a bowl and set aside.
  4. Steam the Fish with Vegetables: Arrange the julienned ginger, onion, and carrot evenly over the fish fillet in the plate. Cover the plate tightly with foil. Place the plate into a preheated steamer and cook for 8-9 minutes until the fish is partially steamed and veggies softened.
  5. Add Sauce and Scallions, Continue Steaming: Carefully remove the steamer lid and foil from the plate. Pour the prepared soy sauce mixture over the fish. Top the dish with the julienned scallions. Replace the steamer lid (no foil needed this time) and continue steaming for an additional 4-6 minutes or until the fish is fully cooked and flakes easily.
  6. Serve: Remove the fish from the steamer and serve immediately while hot. Pair with steamed rice and garnish with fresh cilantro if desired for added color and flavor.

Notes

  • Be sure to use a fish fillet with white flesh such as cod, sea bass, or snapper for best results.
  • Adjust the seasoning of the sauce to your taste, especially the salt level.
  • Steaming times may vary slightly depending on the thickness of the fish fillet.
  • For an extra layer of flavor, consider adding a splash of rice wine or lemon juice to the sauce.
  • Serve accompanied by steamed rice or light stir-fried vegetables to make a complete meal.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Steaming
  • Cuisine: Asian

Find it online: https://monicarecipes.com/steamed-fish-with-ginger-and-soy-sauce-recipe/