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Sizzling ginger steamed fish
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Prep Time
5m
Cook Time
15m
Total Time
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
Servings:
2
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Topping (divide Between 2 Fish)
Sauce (divide Between 2 Fish)
Steps
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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!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories337kcal16%
-
Fat17g0%
-
Saturated Fat2g0%
-
Carbohydrates7g0%
-
Fiber2g0%
-
Sugar1g0%
-
Protein36g1%
-
Cholesterol90mg4%
-
Sodium680mg34%
Percent Daily Values are based on a 2,000 calorie diet.