Ginger-Soy Steamed Fish Recipe

Ginger-Soy Steamed Fish. Farina Kingsley, reprinted with permission of YC Media.
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: Makes 4 servings
Ratings (32)

By Rhonda Parkinson

Updated 12/06/17

This recipe comes from cookbook author Farina Kingsley, and is one of the new recipes from her recently launched cookbook app "Farina's Asian Pantry." She says: "A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist. I enjoy serving this simplistic dish family style with Minced Chicken in Lettuce Cups" (Guide Note: included in the cooking app).

What You'll Need

  • 1 1/2 lbs or 4 (6 oz) sea bass or halibut filets
  • 1/4 cupgreen onions (scallions), white parts only, finely sliced on the bias
  • 3 tablespoons cilantro leaves
  • 2 tablespoons canola oil
  • .
  • Sauce:
  • 2 tablespoons fresh ginger, finely sliced into slivers
  • 2 cloves garlic, minced
  • 3 tablespoons canola oil
  • 1 tablespoon lightsoy sauce
  • 1 tablespoondark soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoontoasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon ground white pepper

How to Make It

Instructions for Ginger-Soy Steamed Fish:
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.



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. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.

To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.

Ginger-soy Steamed Fish recipe from Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.

More Recipes From Farina Kingsley:
Pork and Vegetable Dumplings
Vegetable Chow Mein

More Steamed Fish Recipes:
Video: How to Steam Fish - fish is gently steamed with ginger and green onions (scallions) with lemon juice, sesame oil, soy sauce and fish sauce for flavor. This recipe comes from chef John Mitzewich
Steamed Whole Fish - this recipe by restaurateur Leeann Chin and is found in Everyday Chinese Cooking: Quick and Delicious Recipes from the Leeann Chin Restaurants

Nutritional Guidelines (per serving)
Calories 348
Total Fat 22 g
Saturated Fat 2 g
Unsaturated Fat 12 g
Cholesterol 70 mg
Sodium 632 mg
Carbohydrates 3 g
Dietary Fiber 0 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)