A whole white fish or thick fish fillets are gently steamed until moist and flaky, then topped with julienned ginger and green onions. A warm sauce made from soy sauce, sesame oil, rice wine, and a touch of sugar enhances the fish without overpowering its fresh flavor. A final drizzle of hot oil over the aromatics releases their fragrance, creating a restaurant-quality finish.
This healthy and nutritious dish pairs beautifully with steamed jasmine rice, stir-fried vegetables, or bok choy, making it an ideal choice for weeknight dinners or special occasions.
Simple, elegant, and ready in just 30 minutes, Steamed Fish with Ginger & Soy is an easy homemade recipe that delivers authentic Asian-inspired flavor with minimal effort.
Whole white fish (such as sea bass, snapper, or tilapia) or 4 fish fillets – about 2 lb (900 g)
Fresh ginger – 3 tablespoons, julienned , Green onions (scallions) – 4, thinly sliced
Fresh cilantro – 2 tablespoons, chopped (optional) , Soy sauce – ¼ cup (60 ml)
Light soy sauce – 1 tablespoon (optional) , Sesame oil – 1 tablespoon
Shaoxing rice wine or dry cooking wine – 2 tablespoons , Sugar – 1 teaspoon
Vegetable oil – 2 tablespoons , Salt – ½ teaspoon
White pepper – ¼ teaspoon
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