Sizzling ginger steamed fish
Prep
5m
Cook
15m
Total
20m
This sizzling ginger steamed fish recipe features tender white fish fillets topped with a zesty mixture of green onion, ginger, and optional red chili. Drizzled with a delectable combination of light soy sauce, toasted sesame oil, and peanut oil, this dish is bursting with flavor and perfect for a light and healthy meal.
Ingredients
2 servingsTopping (divide Between 2 Fish)
Sauce (divide Between 2 Fish)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 471kcal 23%
-
Fat 27g 41%
-
Saturated Fat 4g 20%
-
Carbohydrates 13g 4%
-
Fiber 2g 8%
-
Sugar 5g 10%
-
Protein 43g 86%
-
Cholesterol 107mg 35%
-
Sodium 407mg 16%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Fish – Try to use a thinnish piece of fish for a better ratio of sizzling surface area to flesh. Recipe works just fine for thick fillets too (longer bake time) but I really prefer thinner fillets.
Great fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Think salmon and trout flavours are a little too strong – though the recipe will work fine. See Ingredients section in post for more information on fish types / what to avoid.
Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!
Frozen fish works just fine, thaw then pat dry well before using.
2. Cooking sake – Get this in the Asia aisle of large grocery stores, and Asian stores. Adds a touch of extra flavour you can really only get from cooking alcohol. If you can’t consume alcohol, just leave it out.
3. Measuring – I know it’s hard to measure these by cups, they are approximations only. Better to go over rather than under – especially the ginger. Go by eye!
4. Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.
5. Soy sauce – Do not use dark soy sauce, too intense!
Great fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Think salmon and trout flavours are a little too strong – though the recipe will work fine. See Ingredients section in post for more information on fish types / what to avoid.
Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!
Frozen fish works just fine, thaw then pat dry well before using.
2. Cooking sake – Get this in the Asia aisle of large grocery stores, and Asian stores. Adds a touch of extra flavour you can really only get from cooking alcohol. If you can’t consume alcohol, just leave it out.
3. Measuring – I know it’s hard to measure these by cups, they are approximations only. Better to go over rather than under – especially the ginger. Go by eye!
4. Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.
5. Soy sauce – Do not use dark soy sauce, too intense!
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