Ginger-Soy Steamed Fish

Ginger-Soy Steamed Fish
Farina Kingsley, reprinted with permission of YC Media.
Ratings (36)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
348 Calories
22g Fat
3g Carbs
33g Protein
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Nutrition Facts
Servings: 4 servings
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.
(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 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 fillets as done here and Chinese pot stickers or dumplings demonstrate a combination of cooking techniques—steaming and pan-frying. 

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

  1. 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.

  2. Bring the water to a boil over high heat.

Make the Sauce

  1. Gather the ingredients.

  2. 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.

Prepare the Fish

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

Serve the Fish

  1. Heat the remaining 2 tablespoons of canola oil in a small pan until near smoking.

  2. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish.

  3. Serve immediately.