Asian Steamed Fish Recipe

Name: Asian Steamed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 4 -to-5-ounce skinless white fish fillets (such as cod or halibut); Kosher salt and freshly ground pepper; 5 scallions, cut into 2-inch pieces; 1 2 -inch piece ginger, peeled and cut into matchsticks; 2 tablespoons low-sodium soy sauce; 3 tablespoons peanut oil; 3 cloves garlic, minced; 1 jalapeno pepper (red or green), seeded and cut into matchsticks; 1/2 teaspoon sugar; 1 red bell pepper, cut into matchsticks; Cooked white rice, for serving

Servings: persons

8 4 -to-5-ounce skinless white fish fillets (such as cod or halibut)
Kosher salt and freshly ground pepper
5 scallions, cut into 2-inch pieces
1 2 -inch piece ginger, peeled and cut into matchsticks
2 tablespoons low-sodium soy sauce
3 tablespoons peanut oil
3 cloves garlic, minced
1 jalapeno pepper (red or green), seeded and cut into matchsticks
1/2 teaspoon sugar
1 red bell pepper, cut into matchsticks
Cooked white rice, for serving

1
Rinse the fish under cold water and pat dry.
2
Sprinkle with 1 teaspoon salt and a few grinds of pepper.
3
Arrange 4 fillets in a single layer in a glass or enamel pie plate.
4
Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches.
5
Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
6
Remove the fish from the refrigerator.
7
Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil.
8
Put a large steamer in the wok (the water should not touch the bottom of the steamer).
9
Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes.
10
Transfer the fish to a plate and drizzle with any collected juices.
11
Heat the peanut oil in a small skillet over medium-high heat.
12
Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds.
13
Add the remaining 1 tablespoon soy sauce and remove from the heat.
14
Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper.
15
Pour the ginger mixture on top.
16
Serve with rice.
17
Photograph by Con Poulos

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 4 -to-5-ounce skinless white fish fillets (such as cod or halibut), Kosher salt and freshly ground pepper, 5 scallions, cut into 2-inch pieces, 1 2 -inch piece ginger, peeled and cut into matchsticks, and more.

Yes, Asian Steamed Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Steamed Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions