Steamed Fish with Ginger Recipe

Name: Steamed Fish with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-inch) piece ginger, peeled and cut into matchsticks; 2 cloves garlic, thinly sliced; 6 scallions, sliced; 4 (6-ounce) firm white fish fillets (such as striped bass or halibut); Kosher salt and freshly ground pepper; 4 teaspoons toasted sesame oil; Pinch of sugar; 1 to 2 tablespoons soy sauce; 2 tablespoons Chinese rice wine or dry sherry; 1/3 pound snow peas, trimmed; 2 tablespoons peanut or vegetable oil

Servings: persons

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

1
Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
2
Crush the ginger slices with the flat side of a knife.
3
Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer.
4
Score the fish skin a few times with a knife; season with salt and pepper.
5
Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar.
6
Put the plate in the steamer.
7
Mix the soy sauce and rice wine and pour over the fish.
8
Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness.
9
Carefully remove the hot plate.
10
Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
11
Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions.
12
Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat.
13
Add the remaining ginger and cook until it begins to brown.
14
Pour the hot oil over the fish.
15
Per serving: Calories 308; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 395 mg; Carbohydrate 5 g; Fiber 1 g; Protein 35 g
16
Photograph by Antonis Achilleos

204

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: 1 (1-inch) piece ginger, peeled and cut into matchsticks, 2 cloves garlic, thinly sliced, 6 scallions, sliced, 4 (6-ounce) firm white fish fillets (such as striped bass or halibut), and more.

Yes, Steamed Fish with Ginger 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!

Steamed Fish with Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions