Steamed Fish With Soy Sauce Recipe

I absolutely adore this recipe because it’s a quick and healthy dinner option that transports me straight to a cozy little kitchen in Asia with its aromatic blend of ginger, cilantro, and sesame oil. Plus, there’s something so satisfying about the dramatic sizzle of hot oil over fresh herbs that’s both captivating to witness and delicious to taste!

I love preparing meals that showcase the natural taste of fresh ingredients. For my recipe of Steamed Fish with Soy Sauce, I chose a whole fish, like sea bass, which is perfect because it has such a delicate texture and mild flavor.

The combination of soy sauce, Shaoxing wine, and julienned ginger makes this dish not only easy and quick to prepare but also a wonderfully healthy option that is rich in nutrients like protein and essential fatty acids. It offers a deliciously plain yet delightful option for dinner.

Steamed Fish With Soy Sauce Recipe Ingredients

• Whole Fish: Rich in protein and omega-3 fatty acids, supports heart health.
• Soy Sauce: Provides umami taste, adds depth; contains salt, use moderately.
• Ginger Root: Antioxidant properties, aids digestion, adds warm, spicy flavor.
• Shaoxing Wine: Enhances flavor; introduces subtle, sweet notes to dishes.
• Vegetable Oil: Essential for cooking; healthy fats, neutral taste for frying.
• Green Onions: Low in calories, provide mild tang, brightens dishes.
• Cilantro: Fresh, vibrant herb; aids digestion, adds citrus-like aroma.
• Sesame Oil: Rich, nutty flavor; contains good fats, used as a seasoning.

Steamed Fish With Soy Sauce Recipe Ingredient Quantities

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• 1 whole fish, about 1.5 pounds (such as sea bass, tilapia, or snapper), cleaned and scaled
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 3 tablespoons vegetable oil
• 2 inches ginger root, julienned
• 3 green onions, julienned
• 1 small bunch of cilantro, roughly chopped
• 1 tablespoon sesame oil
• 1/2 teaspoon sugar
• Salt, to taste
• White pepper, to taste

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How to Make this Steamed Fish With Soy Sauce Recipe

1. Wash the fish well in cold, running water. It is necessary to clean the fish very well to remove all dirt and contaminants. After washing, use paper towels to dry the fish. It is best to let the fish drip a little. After that, you can dab it with paper towels. When the fish is thoroughly dried, score it by making cuts diagonally across both sides.

2. Rub the fish all over with salt and white pepper, both inside and out. Set it aside to allow it to absorb the flavor while you prepare the other ingredients.

3. Establish a steamer or insert a rack in a large pot. Fill with sufficient water to nearly touch the bottom of the rack. Bring the water to a boil.

4. At the same time, put the fish on a plate that is safe for heat and that fits inside your pot or steamer. The fish will then be sprinkled with the ginger that has been cut into fine, thin strips.

5. When the water has reached a rolling boil, set the plate of fish into the steamer. Put the cover on and let it steam for approximately 8 to 10 minutes, or until the fish can be flaked easily with a fork.

6. As the fish steams, warm the vegetable oil in a small saucepan over medium heat until it is hot but not smoking. Take off the heat.

7. Combine the soy sauce, Shaoxing wine, sugar, and sesame oil in a bowl.

8. With great care, extract the fish from the steaming apparatus. Now, bathe the fish in a mixture of soy sauce and other secret ingredients. Pour it on amply and evenly as if you were painting the fish with a flavoring brush.

9. Sprinkle the julienned green onions and cilantro over the fish.

10. Carefully pour the piping-hot vegetable oil over the fish and garnishes. This will do a light sauté of the green onions and cilantro. Now, serve!

Steamed Fish With Soy Sauce Recipe Equipment Needed

1. Kitchen sink or large bowl (for washing the fish)
2. Paper towels
3. Cutting board
4. Sharp knife
5. Steamer or large pot with a lid
6. Steaming rack or heat-safe plate
7. Small saucepan
8. Medium bowl
9. Tongs or spatula (for handling the fish)
10. Measuring spoons

FAQ

• What type of fish can I use for this recipe?Mild-flavored, firm-textured fish such as sea bass, tilapia, or snapper are perfect for steaming.
• Can I substitute Shaoxing wine?Certainly! Dry sherry can serve as a substitute for Shaoxing wine.
• Is the sesame oil necessary?Sesame oil is not a must, but it is super yummy. It has a really nutty flavor that just makes this dish pop.
• What is the purpose of the sugar in the recipe?Sugar balances with the saltiness and umami flavors of the soy sauce to make a harmonious taste.
• How do I know when the fish is done steaming?The fish should be opaque and flake easily with a fork. Depending on its size, it takes 8-10 minutes to cook properly, in most cases.
• Can I make this recipe without cilantro?You can leave out the cilantro or substitute it with parsley if you would rather.
• What should I serve with the steamed fish?Fish that has been steamed goes splendidly with rice that has been steamed. A sautéed vegetable accompanying the meal makes it more complete.

Steamed Fish With Soy Sauce Recipe Substitutions and Variations

For the fish: If whole fish is not available, substitute with 1.5 pounds of filleted fish like halibut or trout.
Instead of Shaoxing wine or dry sherry, use rice wine vinegar or dry white wine.
Olive oil or canola oil can be used as a preferred alternative to vegetable oil.
To substitute for ginger root, use ground ginger, about 1/4 teaspoon per inch of fresh ginger.
To replace green onions: Use thinly sliced shallots or leeks. Flavor will be different.

Pro Tips

1. Score the Fish Properly When scoring the fish, make sure the cuts are about 1/2 inch deep. This allows the flavors of the seasonings to penetrate deeper and ensures even cooking.

2. Preheat the Steamer Make sure your steamer is producing a good amount of steam before you add the fish. This helps cook the fish evenly right from the start, retaining moisture and flavor.

3. Check for Doneness To ensure the fish is perfectly cooked, use a fork to check if it easily flakes at the thickest part. If it doesn’t, give it an extra minute or two but be careful not to overcook.

4. Heat the Oil Properly Ensure the vegetable oil is hot but not smoking when you pour it over the fish and garnishes. The hot oil lightly cooks the green onions and cilantro, releasing their aroma and adding depth to the dish.

5. Serve Immediately The dish is best enjoyed hot when the flavors are most vibrant and the textures are just right, so plan to serve it straight from the steamer to the table.