Steamed Fish With Ginger And Soy Sauce Recipe

This enticing dish combines aromatic ginger and garlic flavors with delicate fish to produce a Steam Fish Recipe showcasing a Steamed Fish Chinese Style marvel. The Steamed Whole Fish is enhanced by soy sauce and a drizzle of hot oil, creating a vibrant experience perfect for healthy fish dinner recipes.

I enjoy preparing this Steamed Fish With Ginger And Soy Sauce recipe because its a healthy and delicious meal that can easily be made at home. I like to start with a whole fish like tilapia or seabass and add 3 slices of fresh ginger along with 3 cloves of garlic, thinly sliced, to infuse the flavor right into the fish.

Then I toss in 2 green onions cut into 2-inch pieces for extra aroma. I mix in 2 tablespoons of soy sauce with 1 tablespoon of rice wine, 1 teaspoon of salt and 1/2 teaspoon of white pepper to balance the taste.

I finish it off with 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil to bring out a rich aroma. Sometimes I add 100g of shrimps for that sweet, seafood twist.

I find this dish loads your body with protein and essential nutrients making it a smart meal idea for a healthy fish dinner recipes sessions.

Why I Like this Recipe

I love this recipe because it’s super easy to make, even if I’m not the best cook. It only takes about 30 minutes and the steps are really clear so I never stress about messing it up. I also love the mix of flavors, like how the ginger, garlic and soy sauce come together with the fish (and shrimps if you add them) to give it that awesome taste. Another thing is that it’s actually healthy and light while still being super tasty, especially when I serve it with rice. Lastly, I like how it feels fancy enough for guests even though it’s a simple home-cooked meal.

Ingredients

• Fish: Rich protein, omega 3 fatty acids, low fat and naturally healthy for your body.
• Ginger: Adds warm spice, anti inflammatory benefits, and a fresh aroma that lifts the dish.
• Garlic: Infuses robust flavor, supports heart health, and a little pungency makes it extra tasty.
• Green Onions: Crunchy, fiber rich and offers mild sweetness to brighten up the steamed fish.
• Soy Sauce: Delivers salty umami notes, deepens flavor while giving it an authentic Asian twist.
• Shrimps (optional): Extra protein and subtle sweet seafood taste increases dish complexity.
• Rice Wine: Offers a tangy note, slightly fruity and enhances overall flavor depth.
• Sesame Oil: Rich nutty aroma and healthy fats provide delicious depth and slick texture.
• Salt and White Pepper: Enhance overall flavor balance without adding extra calories or fat.

Ingredient Quantities

• 1 whole fish (like tilapia or seabass, around 500g to 750g), cleaned and scaled
• 3 slices of fresh ginger
• 3 cloves of garlic, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 100g shrimps, peeled and deveined (optional)

How to Make this

1. Rinse your whole fish well and pat it dry with a paper towel, then sprinkle salt and white pepper all over including inside the cavity.

2. Stuff the cavity with 3 slices of fresh ginger, 3 cloves of thinly sliced garlic and some of the 2-inch pieces of green onions.

3. If you’re using shrimps, place the 100g peeled and deveined shrimps on top of the fish so they get a nice steam as well.

4. Drizzle 2 tablespoons of soy sauce and 1 tablespoon of rice wine or dry sherry evenly over the fish.

5. Let the fish sit like for about 5 minutes to absorb the flavors while you prepare your steamer.

6. Set up your steamer or a large pot with a steaming rack and bring water to a rolling boil.

7. Place the seasoned fish onto a heatproof plate that fits inside your steamer.

8. Carefully lower the plate into the steamer and cover it, then steam for around 10-15 minutes depending on the size of your fish.

9. While the fish is steaming, heat 2 tablespoons of vegetable oil in a small pan over medium heat until it’s hot.

10. Once the fish is done, remove it, drizzle the hot oil (which gives that extra kick of ginger and garlic flavor) over it, then finish with 1 tablespoon of sesame oil and scatter the remaining green onions over the top before serving with rice.

Equipment Needed

1. A clean sink and paper towels for rinsing and drying the fish
2. A cutting board and a sharp knife for slicing the ginger, garlic, and green onions
3. A steamer or a large pot with a steaming rack to hold the fish in while it cooks
4. A heatproof plate that fits comfortably inside your steamer or pot
5. A small pan for heating the vegetable oil
6. Measuring spoons for getting the correct amounts of soy sauce, rice wine, sesame oil, and vegetable oil
7. Tongs or a spatula for safely handling the hot plate when removing it from the steamer

FAQ

Steamed Fish With Ginger And Soy Sauce Recipe Substitutions and Variations

• Whole fish: If you cant find a whole tilapia or seabass try using a firm white fish like cod or snapper since they work pretty good for steaming
• Fresh ginger: In a pinch you can use about 1/4 teaspoon of ground ginger instead of the slices, but its best if you can get the fresh one
• Garlic: Instead of fresh garlic you could use garlic powder or even jarred minced garlic if you are in a hurry
• Soy sauce: If you dont have regular soy sauce, low sodium soy sauce or even coconut aminos can be a good replacement
• Rice wine: If you dont have rice wine or dry sherry try using a splash of white wine mixed with a tiny bit of sugar, its not perfect but it gets the job done

Pro Tips

1. Let the fish come up to room temperature before you steam it so that it cooks evenly and the spices really get a chance to seep in. Sometimes if it’s too cold, it cooks unevenly and leaves you with some raw bits.

2. Make sure you have a steamer plate that fits snugly in your pot. When the plate is too loose it can tip or move around which might break the fish apart, so a good, steady setup is super important.

3. When you heat the oil to drizzle over the fish, be sure it’s piping hot. This helps to unlock those flavors from the ginger and garlic and gives the dish that extra kick. Just be careful cause hot oil can splatter.

4. If you decide to add shrimps, don’t steam them for too long. They cook way faster than the fish and if you overdo it, they end up rubbery. Add them at just the right time to keep them tender and full of flavor.