Steamed Soy And Ginger Fish Recipe

I’ve experimented with fresh ginger, scallions and a hint of Shaoxing wine in this recipe that redefines my idea of steamed fish recipes. Combining a whole white fish with soy sauce, salt and sesame oil, this dish makes a welcome addition to your dinner table and undeniably sparks curiosity indeed.

I recently tried a super-easy version of steamed soy and ginger fish that totally surprised me with its balance of flavours. I started with a whole white fish, about 1 lb, lightly salted along with a dash of Shaoxing wine.

Using 3 tbsp soy sauce and 1 tbsp sugar as a base, I mixed these with 1/2 cup water to create a sauce that really enhances the natural flavour of the fish. I also added 2 inches of fresh ginger, thinly sliced, and tossed in some white scallion pieces to give an extra kick.

A finish of 1 tbsp sesame oil and 1 tbsp vegetable oil brings everything together with that classic Asian cooking vibe you find in some of the best steamed fish recipes. This simple, light yet full of flavour dish is perfect for anyone looking to try something new for a healthy fish dinner.

Enjoy making this seafood dinner that feels both fresh and truly authentic.

Why I Like this Recipe

I like this recipe because its super easy to prepare even if I’m not a kitchen whiz. I love how the fish gets steamed to perfection and all the flavor from the ginger and soy sauce just comes together in a way that makes every bite taste amazing. I also really appreciate that its a light meal, so I can enjoy something tasty without feeling too full afterwards. Lastly, the quick prep time means I can throw it together even on busy nights, which is a huge plus for me.

Ingredients

• White fish is low fat and high protein which helps build strong muscles.
• Fresh ginger adds a spicy, zesty kick and helps with digestion.
• Soy sauce gives a rich umami taste and a salty, bold touch.
• Scallions offer a fresh crunch, vitamins, and a mild onion flavour.
• Shaoxing wine deepens the sauce’s flavor with a slight tang.
• Sesame oil infuses a nutty aroma that brings each bite alive.
• Sugar balances the soy tang by adding a subtle, pleasant sweetness.
• Salt enhances all flavors and ensures the dish stays well seasoned.
• Water helps meld the ingredients together forming a tender, juicy texture.

Ingredient Quantities

• 1 whole white fish (about 1 lb) or 2 large fish fillets
• 1/2 tsp salt (plus a little extra for taste)
• 1 tbsp Shaoxing wine
• 3 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup water
• 2 inches fresh ginger, thinly sliced
• 2 scallions, thinly sliced (keep the white and green parts separate)
• 1 tbsp sesame oil
• 1 tbsp vegetable oil

How to Make this

1. Rinse your fish and pat it dry really well. If you’re using a whole fish, just make sure it’s cleaned properly then pat on 1/2 tsp salt (feel free to add a bit more if you like) and drizzle 1 tbsp Shaoxing wine all over it.

2. Lay the fish in a heatproof dish and scatter about 1 inch of the thinly sliced fresh ginger and the white parts of the 2 sliced scallions over and around the fish.

3. In a small bowl, mix together 3 tbsp soy sauce, 1 tbsp sugar, and 1/2 cup water until the sugar dissolves completely.

4. Put the dish into a steamer with boiling water and steam the fish for around 8-10 minutes, or until it’s just cooked through.

5. While the fish is steaming, heat 1 tbsp vegetable oil with 1 tbsp sesame oil in a small pan over medium-high heat until it’s hot and a bit shimmering.

6. When the fish is done, carefully take it out of the steamer and immediately pour your soy sauce mixture over the fish, making sure it gets all the flavors.

7. Next, drizzle the hot oil over the fish which will help release the aroma from the ginger and the white parts of the scallions.

8. Finally, sprinkle the remaining green parts of the scallions on top for a fresh finish.

9. Allow everything to meld together for a minute before serving the fish hot. Enjoy your light yet flavourful meal!

Equipment Needed

1. Knife and cutting board for slicing the ginger and scallions
2. Paper towels or a clean cloth to pat the fish dry
3. A heatproof dish to place the fish in
4. A steamer pot or a large pot with a steamer insert for steaming
5. A small mixing bowl for combining the soy sauce, sugar and water
6. A small pan for heating the vegetable and sesame oils
7. Measuring spoons and cups for all the seasonings and liquids

FAQ

Steamed Soy And Ginger Fish Recipe Substitutions and Variations

• Shaoxing wine: If you can’t find it, try using dry sherry instead its pretty similar.
• Soy sauce: You can swap it with low sodium soy or tamari if you prefer a milder taste.
• Sugar: Honey or maple syrup works as a substitute if you don’t have sugar on hand.
• Whole white fish: Cod or tilapia fillets are good alternatives when you can’t get a whole fish.
• Vegetable oil: Light olive oil or any neutral oil can be used if you run out of vegetable oil.

Pro Tips

1. Make sure you pat the fish super dry before seasoning it coz any extra moisture can prevent the flavors from really sticking and the fish wont cook evenly.
2. When you slice the ginger and scallions, try to make them about the same size so that every bite gets a balanced kick of flavor. It really makes a difference in the end.
3. Keep an eye on the steaming time and dont overdo it; steaming just a little less than you think helps the fish stay moist and tender instead of turning rubbery.
4. The hot oil drizzle is key, so heat it up until it shimmers and pour it quickly over the fish right after adding the soy sauce mixture to really bring out that fragrant aroma.