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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4
Servings
1068
Calories Per Serving
Deliver Ingredients

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 Pound 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.

Nutritional Facts

Total Fat
60g
86%
Sugar
59g
66%
Saturated Fat
27g
100%
Cholesterol
5mg
2%
Carbohydrate, by difference
124g
95%
Protein
10g
22%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
60µg
67%
Calcium, Ca
65mg
7%
Choline, total
16mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
139µg
35%
Iron, Fe
5mg
28%
Magnesium, Mg
33mg
10%
Niacin
4mg
29%
Phosphorus, P
162mg
23%
Selenium, Se
18µg
33%
Sodium, Na
1091mg
73%
Thiamin
1mg
91%
Water
34g
1%
Zinc, Zn
1mg
13%

Ginger Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ginger Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.