Steamed Fish with Ginger and Soy
Delicate steamed fish topped with ginger, spring onions, and a sizzling soy dressing. Healthy, light, and full of flavour.
Prep: 10 minutes. Cook: 12 minutes. Difficulty: Easy. Serves 2.
Ingredients
- 1 whole fish (sea bass, snapper, or tilapia), about 500g, cleaned
- 3 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons julienned ginger
- 2 spring onions, shredded
- 2 tablespoons cooking oil
- Fresh coriander for garnish
Instructions
- Place fish on a heatproof plate. Put ginger on top and inside the fish.
- Set up a steamer with boiling water. Place the plate in the steamer.
- Steam for 10–12 minutes until fish is cooked (flesh flakes easily with a fork).
- Remove from steamer. Drain any liquid from the plate.
- Top with shredded spring onions and coriander.
- Mix soy sauce, sugar, and sesame oil. Pour over the fish.
- Heat 2 tablespoons cooking oil until very hot. Pour sizzling oil over the fish and spring onions.
- Serve immediately with steamed rice.
Tips for Helpers
- Do not over-steam — fish cooks fast. Check at 10 minutes.
- The sizzling hot oil at the end is what makes this dish special.
- Use a plate that fits inside your steamer with room for steam to circulate.
Ingredient Substitutions
- Use fish fillets if whole fish is not available — reduce steaming time to 7–8 minutes.
- Any mild white fish works well.