Ginger-Soy Steamed Fish (East Asia)

Ginger-Soy Steamed Fish is a delicate and flavorful dish, widely enjoyed in East Asia, particularly in Chinese and Southeast Asian cuisines. It highlights the natural taste of the fish while infusing it with the aromatic flavors of ginger, garlic, and soy sauce. The steaming method keeps the fish moist, tender, and light, making it a healthy and satisfying dish.

Ingredients:

• 1 whole white fish (like sea bass, snapper, or tilapia), cleaned and gutted (about 1 to 2 pounds)

• 1 tablespoon ginger, julienned

• 2 garlic cloves, minced

• 2 tablespoons soy sauce (light or regular)

• 1 tablespoon sesame oil

• 2 tablespoons rice wine (Shaoxing wine or dry sherry)

• 1 teaspoon sugar

• 2 tablespoons water or chicken broth

• 3 stalks of green onions, cut into 2-inch pieces

• 1 fresh red chili, sliced thinly (optional, for garnish)

• Fresh cilantro leaves (for garnish)

• Salt and pepper, to taste

Instructions:

Prepare the Fish:

• Rinse the fish under cold water and pat it dry with paper towels. Make a few diagonal slashes on both sides of the fish to help the flavors penetrate.

• Season the fish lightly with salt and pepper on both sides, including the slashes and inside the cavity.

Prepare the Steaming Liquid:

• In a small bowl, mix soy sauce, sesame oil, rice wine, sugar, and water (or chicken broth). Stir until the sugar is dissolved.

Steaming Setup:

• Prepare a steamer. If you don’t have one, you can use a large wok or a deep pan with a wire rack and a lid. Add a few inches of water and bring it to a gentle simmer.

• Place the fish on a heatproof plate that fits inside the steamer or on the wire rack.

Assemble the Dish:

• Scatter half of the julienned ginger and minced garlic inside the fish cavity and the other half on top of the fish.

• Pour the soy sauce mixture evenly over the fish.

• Place the green onions around and on top of the fish, adding the red chili for a bit of heat if desired.

Steam the Fish:

• Place the plate with the fish inside the steamer or on the wire rack. Cover and steam for about 10–12 minutes, or until the fish is fully cooked. The flesh should be opaque and easily flake with a fork.

• For a larger fish, you may need to steam for up to 15–20 minutes.

Finishing Touches:

• Once the fish is steamed, remove it from the heat carefully.

• Garnish the fish with fresh cilantro leaves and additional thin slices of ginger or chili if desired.

Serve:

• Serve the Ginger-Soy Steamed Fish immediately with steamed rice. The delicate broth formed during the steaming process pairs perfectly with the tender fish and adds flavor to the rice.

Tips:

• You can substitute a fillet of fish if you prefer boneless fish, though the whole fish is traditional and offers a richer flavor.

• Ensure that the fish is as fresh as possible for the best taste.

This dish is a perfect example of simple, clean flavors coming together harmoniously to create a nutritious and elegant meal. The combination of soy sauce, ginger, and sesame oil is iconic in Asian cuisine, enhancing the natural sweetness of the fish without overpowering it.

Read More : Steamed Fish with Soy Sauce (China)