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Steamed Fish with Ginger and Soy Sauce

Steamed Fish with Ginger and Soy Sauce

Steamed Fish with Ginger and Soy Sauce is a flavorful dish you can easily cook at home in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese, Vietnamese
Servings 2 people
Calories 314 kcal

Equipment

  • steamer
  • shallow plate
  • small pot

Ingredients
  

For the Fish

  • 12-14 oz fish fillet with white flesh (skin-on)
  • 2 teaspoons toasted sesame oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1.5 inches ginger, julienned
  • 4-5 stalks scallion, cut into short sections and julienned
  • 1 small onion, very thinly sliced or half a medium onion
  • ½ medium carrot, julienned

For the Sauce

  • 1 tablespoon olive oil
  • 2 small shallots, minced optional
  • 2-3 cloves garlic, minced
  • ½ teaspoon minced ginger
  • 1.5-2 tablespoons soy sauce
  • ⅛ teaspoon salt optional, to taste
  • ⅛ teaspoon black pepper

Instructions
 

Instructions

  • Place the fish in a shallow plate that can be used for steaming. Massage it with sesame oil, ⅛ teaspoon salt and pepper. Set aside.
  • Peel and julienne ginger and veggies as well as mince garlic, shallots and a small amount of ginger.
  • Place a small pot over medium heat and add olive oil. Once the oil is heated, add minced shallots and garlic, stir and cook until fragrant. Then add minced ginger, also stir and cook briefly until fragrant. Pour soy sauce into the pot, add black pepper and ⅛ teaspoon of salt (to taste), stir and simmer for a few seconds. Transfer the sauce to a bowl.
  • Prepare your steamer. Arrange all the julienned ginger, onion and carrots over the fish. Cover the plate of fish with foil and place inside the steamer and cook for 8-9 minutes.
  • Open the lid of the steamer, then remove the foil from the plate. Pour the sauce over the fish fillet, then top with julienned scallions. Put the steamer lid back on (no need to cover the plate with foil this time), and continue to steam for another 4-6 minutes or until the fish is cooked through.
  • Serve hot with rice. You can garnish with some cilantro if desired.

Notes

My most favorite fish for steaming is grouper. Other types of fish you can use are red snapper, halibut, and cod. Not white fish, but salmon also works extremely well for this recipe.

Nutrition

Serving: 1recipeCalories: 314kcalCarbohydrates: 12gProtein: 36gFat: 14gSaturated Fat: 3gCholesterol: 85mgSodium: 534mgPotassium: 744mgFiber: 2gSugar: 5gVitamin A: 239IUVitamin C: 12mgCalcium: 62mgIron: 2mg
Keyword ca hap hanh gung, ca hap xi dau, ginger, soy sauce, steamed fish
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