3.4
10 ratings

Ginger-Soy Steamed Fish

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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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
Servings4
Calories Per Serving345
Total Fat22g34%
Sugar0.8gN/A
Saturated2g12%
Cholesterol70mg23%
Protein32g65%
Carbs3g1%
Vitamin A89µg10%
Vitamin B120.5µg8.6%
Vitamin B60.7mg36.1%
Vitamin C2mg4%
Vitamin D10µg2%
Vitamin E5mg23%
Vitamin K33µg41%
Calcium29mg3%
Fiber0.4g1.6%
Folate (food)17µgN/A
Folate equivalent (total)17µg4%
Iron0.8mg4.4%
Magnesium79mg20%
Monounsaturated12gN/A
Niacin (B3)3mg15%
Phosphorus350mg50%
Polyunsaturated7gN/A
Potassium514mg15%
Riboflavin (B2)0.2mg13.7%
Sodium507mg21%
Sugars, added0.5gN/A
Thiamin (B1)0.2mg13.2%
Zinc0.8mg5.4%