Go Back
–+ servings
Steamed Ginger Fish

Steamed Ginger Fish

Discover the magic of Steamed Ginger Fish, a light and flavorful dish perfect for busy weeknights or dinner parties. Easy to make and packed with nutrients. Try it tonight!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 340-400 g white fish fillet with skin
  • 2 teaspoons sesame oil
  • 1/8 teaspoon salt (for fish)
  • 1/8 teaspoon pepper (for fish)
  • 4 cm ginger, julienned
  • 4-5 small green onions, cut into short julienne strips
  • 1 small onion, thinly sliced
  • 1/2 medium carrot, julienned
  • 1 tablespoon olive oil
  • 2 small shallots, chopped (optional)
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon minced ginger
  • 1 1/2 - 2 tablespoons soy sauce
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon pepper

Equipment

  • Steamer basket or steamer pot
  • Shallow heatproof dish
  • Small saucepan
  • Knife and cutting board

Method
 

  1. Place the fish fillet in a shallow dish, drizzle with sesame oil, and season with salt and pepper.
  2. Peel and julienne the ginger, carrots, and green onions; chop garlic and shallots for the sauce.
  3. In a small pan, heat olive oil and sauté shallots and garlic until fragrant; add minced ginger and soy sauce, then season with pepper and salt.
  4. Layer ginger, green onions, carrots, and onions on top of the fish in the shallow dish.
  5. Cover with aluminum foil and steam for 8-9 minutes.
  6. Remove foil, pour sauce over the fish, garnish with more green onions, and steam uncovered for another 4-6 minutes.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, use fresh, high-quality fish. You can substitute white fish with salmon or cod, and use tamari for a gluten-free option. Store leftovers in an airtight container in the fridge for up to two days; reheat gently to avoid drying out. Feel free to add additional vegetables like bok choy or mushrooms for extra texture and nutrients.
Tried this recipe?Let us know how it was!