Ginger-Soy Steamed Fish

Ginger-Soy Steamed Fish
Staff Writer
Ginger-Soy Steamed Fish

Farina Kingsley

Ginger-Soy Steamed Fish

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.

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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.


Calories per serving:

347 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Pork Free, Alcohol Free

Daily value:



  • Fat 22g 34%
  • Carbs 3g 1%
  • Saturated 2g 12%
  • Fiber 1g 2%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 12g
  • Polyunsaturated 7g
  • Protein 32g 65%
  • Cholesterol 70mg 23%
  • Sodium 524mg 22%
  • Calcium 32mg 3%
  • Magnesium 80mg 20%
  • Potassium 526mg 15%
  • Iron 1mg 5%
  • Zinc 1mg 6%
  • Phosphorus 352mg 50%
  • Vitamin A 91µg 10%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 19µg 5%
  • Vitamin B12 1µg 9%
  • Vitamin D 10µg 2%
  • Vitamin E 5mg 23%
  • Vitamin K 41µg 51%
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