Ginger-Soy Steamed Fish

Ginger-Soy Steamed Fish
Farina Kingsley, reprinted with permission of YC Media.
Ratings (34)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
348 Calories
22g Fat
3g Carbs
33g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley. Steaming is a popular Cantonese culinary technique that produces delicious and healthy meals. It's 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 traditional steaming technique can be applied to whole fish, not just fillets as done here and also Chinese dumplings


  • 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
  • For the Fish:
  • 1 1/2 pounds or 4 (6-ounce) sea bass or halibut fillets
  • 1/4 cup green onions (scallions) (white parts only, finely sliced on the bias)
  • 3 tablespoons cilantro leaves
  • 2 tablespoons canola oil

Steps to Make It

Note: while there are multiple steps to this recipe, the steamed shrimp dish is broken down into workable categories to help you better plan for preparation and cooking.

Prep the Steamer

Place a steaming rack in a wok or deep pan and fill with two inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Make the Sauce

In a small bowl, whisk together all of the sauce ingredients.

Prepare the Fish

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.

Put the plate of fish on the steaming rack, cover tightly and steam over high heat for 7 to 10 minutes per inch thickness of fish.

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.

To Serve

Heat the remaining 2 tablespoons of canola 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.