Description
Chinese home-style Ginger Soy Steamed Fish delivers delicate flavors that dance across palates. Delicious fish fillets emerge perfectly tender, seasoned with classic ingredients that promise authentic Asian comfort.
Ingredients
Scale
- 12–14 oz (340–400 g) fish fillet with white flesh (skin-on)
- 4–5 scallion stalks, cut into short sections, then julienned/shredded
- 1.5 to 2 tbsps soy sauce
- 1 ½-inch piece of ginger, julienned
- ½ medium carrot, julienned
- 3 cloves of garlic, minced
- 2 tsps toasted sesame oil
- 2 tbsps olive oil
- 1 small onion, very thinly sliced (or half a medium onion)
- 2 small shallots, minced (optional)
- 1/8 tsp salt
- 1/8 tsp black pepper
- ½ tsp minced ginger
- 1/8 tsp salt (optional to taste)
- 1/8 tsp black pepper
Instructions
- Seasoning: Coat fish with sesame oil, salt, and ground black pepper, ensuring uniform coverage.
- Prep Ingredients: Slice ginger into julienne strips, and cut carrots and scallions into thin, uniform pieces; mince garlic, shallots, and additional ginger.
- Sauce Development: Heat olive oil in a saucepan, sauté minced shallots and garlic until translucent; add remaining ginger, then pour in soy sauce, salt, and black pepper. Simmer briefly and transfer to a serving bowl.
- Fish Assembly: Arrange seasoned fish on a heat-resistant plate, layering julienned ginger, onions, and carrots around and over the fish. Cover tightly with aluminum foil.
- Steaming Process: Place plate in steamer, cook at medium-high heat for 8-9 minutes. Remove foil, verify fish is opaque and flakes easily.
- Flavor Enhancement: Drizzle prepared sauce over fish, ensuring even distribution. Sprinkle fresh scallion strips on top.
- Final Cooking: Return fish to steamer for 4-6 minutes to integrate flavors completely. Plate immediately, optionally garnish with cilantro, and serve with steamed rice.
Notes
- Select Fresh Fish: Choose firm, white-fleshed fish like sea bass, halibut, or cod for optimal texture and flavor absorption.
- Prep Ginger Technique: Slice ginger against the grain into ultra-thin strips to release maximum aromatic oils and ensure even flavor distribution.
- Steam Timing Precision: Watch cooking time closely; overcooking causes fish to become dry and tough, while undercooking leaves it raw and potentially unsafe.
- Sauce Balance: Create a harmonious sauce by balancing soy sauce’s saltiness with a touch of sweetness or acidity to enhance the fish’s delicate flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg