Easy Steamed Fish with Ginger and Soy Sauce Recipe for Dinner Joy

Steamed fish with ginger and soy sauce revolutionizes ordinary meals into extraordinary culinary experiences.

Light and delicate, this preparation celebrates the subtle art of seafood cooking.

Traditional Asian techniques infuse each morsel with remarkable depth and complexity.

ginger spicy warmth perfectly balances the rich, salty undertones of soy sauce, creating harmonious flavors that dance across your palate.

Lean protein meets vibrant seasonings in a dish that feels both elegant and comforting.

Minimal ingredients promise maximum satisfaction, making this recipe a weeknight champion for health-conscious food lovers.

Prepare to elevate your dining routine with this simple yet sophisticated meal.

Steamed Fish with Ginger and Soy Sauce for a Healthy Dish

• Unlock Quick Healthiness: This steamed fish recipe delivers a protein-packed meal in just 15 minutes, offering a lean protein source with minimal cooking effort and maximum nutritional benefits.
• Elevate Flavor Complexity: The combination of sesame oil, soy sauce, ginger, and garlic creates a layered Asian-inspired taste profile that transforms simple fish into a restaurant-quality dish with robust, aromatic notes.
• Master Gentle Cooking Technique: Steaming preserves the fish's delicate texture and natural moisture, ensuring a tender, flaky result while preventing overcooking and maintaining maximum nutrient retention for a sophisticated yet foolproof cooking method.

How to Make Steamed Fish with Ginger and Soy Sauce

Step 1: Prepare the Fish

Coat fish with sesame oil, salt, and pepper. Place in a shallow steaming plate and set aside.

Step 2: Chop Ingredients

• Garlic
• Shallots
• Small piece of ginger

Step 3: Create Flavor Base

• Minced shallots
• Minced garlic

• Soy sauce
• Black pepper
• Additional salt

Stir and simmer for a few seconds. Transfer to a bowl.

Step 4: Layer Ingredients

• Ginger
• Onion
• Carrots

Cover plate with foil.

Step 5: First Steaming Round

Steam for 8-9 minutes. Carefully remove steamer lid and foil.

Step 6: Finish Cooking

Drizzle prepared sauce over fish fillet. Sprinkle julienned scallions on top. Steam for 4-6 minutes or until fully cooked.

Step 7: Serve and Enjoy

Plate immediately with rice. Optional: Garnish with fresh cilantro.

Tips for Perfect Steamed Fish with Ginger and Soy Sauce

• Choose Fresh Fish: Select high-quality, firm white fish like sea bass, halibut, or cod for the best texture and flavor.
• Oil Coating Trick: Brush sesame oil evenly across the fish to enhance moisture and prevent sticking during steaming.
• Precise Steaming Time: Watch the cooking duration carefully to avoid overcooking; fish should be just opaque and flake easily with a fork.
• Flavor Layering Strategy: Arrange julienned vegetables underneath and around the fish to infuse additional aromatics during steaming.
• Sauce Balance Technique: Adjust soy sauce and seasonings gradually, tasting as you go to create a perfectly balanced delicate sauce that complements the fish's natural taste.

Storing and Reheating Steamed Fish with Ginger and Soy Sauce

• Refrigeration: Store leftover steamed fish in an airtight container within 2 hours of cooking. Seal tightly to prevent moisture loss and wrap the container with plastic wrap for extra protection. Keep refrigerated for up to 3 days maximum.
• Freezing: Transfer cooled fish to a freezer-safe container or heavy-duty freezer bag. Remove excess air to prevent freezer burn and label with the date. Frozen fish maintains best quality for 1-2 months when stored properly.
• Reheating: Warm gently in a steamer for 2-3 minutes to preserve moisture and prevent overcooking. Alternatively, use the microwave with a damp paper towel covering the fish, heating in 30-second intervals until warmed through. Avoid repeatedly reheating to maintain flavor and texture quality.

Pairing Steamed Fish with Soy Sauce and Ginger

• Pair with Crisp White Wine: A light, refreshing Sauvignon Blanc or Pinot Grigio complements the delicate steamed fish, cutting through the soy sauce's richness while enhancing the ginger's zesty notes.
• Rice as Perfect Sidekick: Jasmine or steamed white rice absorbs the flavorful sauce beautifully, creating a balanced bite that lets the fish's subtle taste shine through.
• Fresh Herb Boost: Sprinkle extra cilantro or green onions on top to add a bright, clean finish that lifts the entire dish's aromatic profile and provides a subtle crispness.
• Citrus-Infused Accompaniment: A small side of pickled daikon or quick cucumber salad with a tangy citrus dressing will cleanse the palate and provide a refreshing contrast to the savory fish.

Fun Variations of Steamed Fish with Ginger and Soy Sauce

• Spicy Chili Kick: Add diced red chilies or a dash of sriracha sauce to the soy sauce mixture for a fiery, bold flavor profile that elevates the delicate fish.
• Coconut Herb Fusion: Replace sesame oil with coconut oil and sprinkle fresh Thai basil leaves over the fish before steaming, creating a tropical and aromatic variation.
• Miso Umami Infusion: Swap soy sauce with white miso paste mixed with a touch of mirin, introducing a deeper, more complex umami taste to the original recipe.
• Mediterranean Herb Style: Use olive oil instead of sesame, add dried oregano and thyme to the seasoning, and top with chopped parsley for a Mediterranean-inspired steamed fish experience.

Ingredients for Steamed Fish with Ginger and Soy Sauce

• Fish Fillet: Delicate white fish perfect for steaming, choose fresh and high-quality for best results.

• Ginger, Minced Ginger: Adds warm, spicy flavor and helps reduce fishy taste.
• Garlic, Shallots: Provide depth and aromatic base for the sauce.
• Salt, Black Pepper: Essential seasonings to enhance overall taste.
• Soy Sauce: Brings umami and saltiness to the dish.
• Sesame Oil: Adds nutty flavor and helps prevent fish from sticking.
• Olive Oil: Used for sautéing aromatics.

• Scallions, Julienned Vegetables: Add fresh texture, color, and brightness to the dish.
• Carrots, Onion: Provide additional flavor and visual appeal.
• Cilantro: Optional fresh herb for garnishing and adding herbal notes.

Steamed Fish with Ginger and Soy Sauce Recipe

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4.7 from 28 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Delicate Steamed Fish with Ginger and Soy Sauce showcases Chinese coastal culinary traditions with its elegant simplicity. Fragrant ginger and umami-rich soy sauce elevate fresh fish into a light, flavorful dish that connects you to authentic Asian cooking techniques.

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Ingredients

Scale 1x2x3x

Protein:

• 12–14 ounces (340–400 grams) fish fillet with white flesh (skin-on)

Main Vegetables and Aromatics:

• 1 small onion, very thinly sliced (or half a medium onion)
• 4–5 scallion stalks, cut into short sections, then julienned/shredded
• ½ medium carrot, julienned
• 1 ½-inch piece of ginger, julienned
• 3 cloves of garlic, minced
• 2 small shallots, minced (optional)

Seasonings and Oils:

• 2 teaspoons toasted sesame oil
• 2 tablespoons olive oil
• 1.5 to 2 tablespoons soy sauce
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• ½ teaspoon minced ginger
• 1/8 teaspoon salt (optional to taste)
• 1/8 teaspoon black pepper

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Instructions

1. Prepare the fish by coating it with sesame oil, salt, and a pinch of ground black pepper, ensuring even coverage.
2. Finely slice fresh ginger into delicate julienne strips, and similarly cut selected vegetables like carrots and scallions into thin, uniform pieces.
3. Mince garlic, shallots, and an additional small piece of ginger to create an aromatic flavor base for the sauce.
4. In a small saucepan, heat olive oil over medium heat, then sauté minced shallots and garlic until they become translucent and fragrant.
5. Add the remaining minced ginger to the pan, stirring briefly to release its essential oils, then pour in soy sauce, salt, and a dash of black pepper.
6. Allow the sauce to simmer for 30-45 seconds, then remove from heat and transfer to a small serving bowl.
7. Position the seasoned fish on a shallow, heat-resistant plate, and artfully arrange the julienned ginger, onions, and carrots over and around the fish.
8. Cover the plate tightly with aluminum foil to trap steam and moisture during cooking.
9. Place the plate in a steamer and cook for 8-9 minutes, maintaining a consistent medium-high heat.
10. Carefully remove the foil and check the fish for doneness; it should appear opaque and flake easily with a fork.
11. Generously drizzle the prepared sauce over the fish, ensuring even distribution of flavors.
12. Sprinkle freshly cut scallion strips on top for added visual appeal and a burst of fresh flavor.
13. Return the fish to the steamer for an additional 4-6 minutes to allow the flavors to meld together.
14. Plate the steamed fish immediately, optionally garnishing with fresh cilantro leaves, and serve alongside steamed rice.

Notes

• Marinate fish in a light sesame oil blend for enhanced flavor and tenderness before steaming.
• Prepare a zesty ginger-soy sauce by sautéing minced shallots, garlic, and ginger in olive oil for maximum aroma.
• Layer julienned vegetables strategically on the fish to create a delicate, flavorful steaming environment.
• Control cooking time precisely: first 8-9 minutes covered, then 4-6 minutes uncovered to ensure perfect doneness.
• Finish the dish with a generous sauce drizzle and fresh scallion garnish for a vibrant, restaurant-quality presentation.
• Serve immediately with steamed rice to capture the delicate fish’s optimal texture and temperature.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Steaming
• Cuisine: Chinese

Nutrition

• Serving Size: 2
• Calories: 220 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 60 mg