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The Spruce Eats / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
348 | Calories |
22g | Fat |
3g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 348 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 2g | 12% |
Cholesterol 70mg | 23% |
Sodium 632mg | 27% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Protein 33g | |
Calcium 42mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish.
If you don't have a wok, don't fret; you can steam the fish on a rack in a deep pan that has a lid or in a lidded steamer basket.
This steaming technique can be applied to whole fish, not just to fillets as done here. Some dishes, like Chinese pot stickers or dumplings, use a combination of cooking techniques—steaming and pan-frying.
This recipe's sauce uses both light and dark soy sauces.
Ingredients
- For the Fish:
- 4 (6-ounce) sea bass or halibut fillets
- 1/4 cup green onions (white parts only, finely sliced on the bias)
- 3 tablespoons cilantro leaves
- 2 tablespoons canola oil
- For the Sauce:
- 2 tablespoons fresh ginger (sliced into fine slivers)
- 2 cloves garlic (minced)
- 3 tablespoons canola oil
- 1 tablespoon light ​soy sauce
- 1 tablespoon ​dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon ​toasted sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon ground white pepper
Steps to Make It
Note: While there are multiple steps to this recipe, this ginger-soy steamed fish is broken down into workable categories to help you better plan for cooking.
Prepare the Steamer
-
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water level should be below the steaming rack.
​The Spruce / Diana Chistruga -
Bring the water to a boil over high heat.
​The Spruce / Diana Chistruga
Make the Sauce
-
Gather the ingredients.
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In a small bowl, whisk together the ginger, garlic, 3 tablespoons canola oil, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper.
​The Spruce / Diana Chistruga
Prepare the Fish
-
Gather the ingredients.
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Place the fish fillets on a heatproof plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon some of the sauce evenly over the fish fillets.
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Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish.
​The Spruce / Diana Chistruga -
Carefully remove the plate from the steamer and transfer the fillets to a warmed platter and spoon the rest of the sauce over the fish.
​The Spruce / Diana Chistruga
Serve the Fish
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Heat the remaining 2 tablespoons of canola oil in a small pan until near smoking.
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Place the green onions and cilantro on top of the fish fillets, and carefully drizzle the hot oil over the fish.
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Serve immediately.
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