Steamed Fish with Ginger and Soy Sauce

Why You’ll Love This Recipe

This Steamed Fish with Ginger and Soy Sauce is a light, flavorful, and healthy dish that’s perfect for a quick, satisfying meal. The delicate fish fillet is steamed to perfection, absorbing the aromatic flavors of ginger, garlic, and soy sauce. It’s a wonderfully light dish that’s easy to make, but it brings restaurant-quality flavors right to your kitchen. Served with rice, it’s a complete and delicious meal that’s perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

• 12-14 oz fish fillet with white flesh (skin-on)

• 2 teaspoons sesame oil

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 1 1/2-inch piece of ginger, julienned

• 4-5 scallion stalks, cut into short sections, then julienned/shredded

• 1 small onion, very thinly sliced (or half a medium onion)

• 1/2 medium carrot, julienned

For the Sauce:

• 1 tablespoon olive oil

• 2 small shallots, minced (optional)

• 2-3 cloves garlic, minced

• 1/2 teaspoon minced ginger

• 1 1/2 – 2 tablespoons soy sauce

• 1/8 teaspoon salt (optional, to taste)

• 1/8 teaspoon black pepper

Directions

Prepare the Fish:

1. Place the fish fillet in a shallow plate that can be used for steaming.

2. Massage the fish with 2 teaspoons of sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Set aside to marinate.

Prepare the Vegetables and Sauce:

1. Peel and julienne the ginger, onion, and carrot.

2. Mince the garlic and shallots, and also mince a small amount of ginger for the sauce.

Cook the Sauce:

1. Heat 1 tablespoon of olive oil in a small pot over medium heat.

2. Add the minced shallots and garlic, and stir until fragrant.

3. Add the minced ginger and cook briefly until fragrant.

4. Pour in the soy sauce, then add 1/8 teaspoon black pepper and 1/8 teaspoon salt (optional, to taste). Stir and simmer for a few seconds.

5. Remove the sauce from heat and transfer it to a bowl.

Steam the Fish:

1. Prepare your steamer and arrange the julienned ginger, onion, and carrot over the fish fillet.

2. Cover the plate with foil and place it inside the steamer. Steam for 8-9 minutes.

Final Steaming:

1. After 8-9 minutes, open the steamer lid and remove the foil.

2. Pour the prepared sauce over the fish, then top with the julienned scallions.

3. Cover the steamer again (no need for foil this time) and continue steaming for another 4-6 minutes or until the fish is cooked through.

Serve:

1. Serve the fish hot with rice. Garnish with fresh cilantro if desired.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 2

Variations

• Add more vegetables: Feel free to add additional vegetables like bell peppers, mushrooms, or bok choy to the steamer for a more colorful dish.

• Spicy version: Add a pinch of red pepper flakes or sliced fresh chilies to the sauce for a spicy kick.

• Use different fish: You can use other mild white fish like cod, tilapia, or halibut in place of the fish fillet.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the fish gently in the microwave or steam it again for a few minutes to keep it tender and moist.

FAQs

1. Can I use boneless fish fillets instead of skin-on?

Yes, boneless fish fillets will work well in this recipe. Just be careful while handling the fillets to prevent them from falling apart during steaming.

2. Can I prepare this dish ahead of time?

You can prepare the marinade and vegetables ahead of time. The fish should be steamed fresh for the best texture, but you can steam it and reheat later if needed.

3. Can I use a regular pot if I don’t have a steamer?

Yes, you can use a regular pot with a steamer basket or even a colander set over a pot with a little water at the bottom. Just make sure to cover it tightly while steaming.

4. Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge for up to 2 days. Just reheat it before serving.

5. Can I add other herbs or seasonings to the fish?

Absolutely! You can experiment with adding lemon zest, cilantro stems, or even a splash of rice vinegar for a bit of extra brightness.

6. How do I know when the fish is done?

The fish is done when it’s opaque and flakes easily with a fork. Be sure not to overcook it for the best texture.

7. Can I use a different oil for the sauce?

Yes, you can use vegetable oil or another neutral oil in place of olive oil, though olive oil adds a nice flavor to the sauce.

8. Can I use bottled minced garlic instead of fresh garlic?

While fresh garlic is recommended for the best flavor, you can substitute bottled minced garlic in a pinch. Just use about 1/2 teaspoon for each clove.

9. Can I steam the fish for longer if I like it softer?

Yes, if you prefer a softer texture, you can steam the fish for a little longer, but be careful not to overcook it, as it can become too dry.

10. Can I serve this with noodles instead of rice?

Yes, this dish pairs beautifully with noodles as well! Simply replace the rice with your favorite type of noodles, such as soba, udon, or rice noodles.

Conclusion

This Steamed Fish with Ginger and Soy Sauce is a simple yet elegant dish that brings together fresh, bright flavors in a healthy and satisfying way. It’s perfect for a light weeknight meal or a special dinner with family and friends. With its rich umami sauce, tender fish, and aromatic vegetables, this dish is sure to become a favorite in your culinary repertoire!

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