Ginger-Soy Steamed Fish Recipe


Nutrition

Cal/Serving: 351
Daily Value: 18%
Servings: 4

Low-Carb
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free
Fat22g34%
Saturated2g12%
Trans0g0%
Carbs5g2%
Fiber1g3%
Sugars1g0%
Protein32g65%
Cholesterol70mg23%
Sodium610mg25%
Calcium30mg3%
Magnesium81mg20%
Potassium519mg15%
Iron1mg7%
Zinc1mg6%
Vitamin A426IU9%
Vitamin C2mg3%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg14%
Niacin (B3)3mg16%
Vitamin B61mg37%
Folic Acid (B9)15µg4%
Vitamin B121µg9%
Vitamin D10µg2%
Vitamin E5mg23%
Vitamin K30µg38%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Ginger-Soy Steamed Fish
Farina Kingsley

A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist. I enjoy serving this simplistic dish family-style.

Click here to see The Ultimate Chinese New Year Dinner.

3.22222
Ratings18

INGREDIENTS

For the sauce :

  • 2 tablespoons finely sliced ginger, sliced into slivers
  • 2 cloves garlic, minced
  • 3 tablespoons canola oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon ground white pepper

For the fish :

  • 1 1/2 pounds or four 6-ounce sea bass or halibut fillets
  • 2 tablespoons canola oil
  • 1/4 cup scallions, white parts only, sliced finely on a bias
  • 3 tablespoons cilantro leaves

DIRECTIONS

For the sauce :

Combine the ingredients for the sauce in a small bowl. Set aside.

For the fish :

Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Place the fish fillets on a plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon the sauce evenly over the fish fillets.

Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7-10 minutes per inch thickness of fish. Carefully remove the plate from the steamer, transfer the fillets to a warmed platter, and spoon the sauce over the fish.

To serve, heat the oil in a small pan until near smoking. Place the scallions and cilantro on top of the fish fillets and carefully drizzle the hot oil over the fish. Serve immediately.

Recipe Details

Adapted from "Farina's Asian Pantry: Demystifying Asian Cuisine" by Farina Wong Kingsley (Farina's Asian Pantry, 2010)

Servings: 4
Cuisine: Cantonese

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human