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.
Ingredients
Scale
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
Instructions
- Prepare the fish by coating it with sesame oil, salt, and a pinch of ground black pepper, ensuring even coverage.
- Finely slice fresh ginger into delicate julienne strips, and similarly cut selected vegetables like carrots and scallions into thin, uniform pieces.
- Mince garlic, shallots, and an additional small piece of ginger to create an aromatic flavor base for the sauce.
- In a small saucepan, heat olive oil over medium heat, then sauté minced shallots and garlic until they become translucent and fragrant.
- 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.
- Allow the sauce to simmer for 30-45 seconds, then remove from heat and transfer to a small serving bowl.
- Position the seasoned fish on a shallow, heat-resistant plate, and artfully arrange the julienned ginger, onions, and carrots over and around the fish.
- Cover the plate tightly with aluminum foil to trap steam and moisture during cooking.
- Place the plate in a steamer and cook for 8-9 minutes, maintaining a consistent medium-high heat.
- Carefully remove the foil and check the fish for doneness; it should appear opaque and flake easily with a fork.
- Generously drizzle the prepared sauce over the fish, ensuring even distribution of flavors.
- Sprinkle freshly cut scallion strips on top for added visual appeal and a burst of fresh flavor.
- Return the fish to the steamer for an additional 4-6 minutes to allow the flavors to meld together.
- 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