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Steamed Soy and Ginger Fish

Steamed soy and ginger fish fillets topped with fresh spring onion, julienned ginger, and sliced red chilli in a ceramic bowl, with the complete serving bowl visible.
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Steamed Soy and Ginger Fish is a light, savory dinner made with tender fish fillets, fresh ginger, soy sauce, lime, scallions, and sesame oil. It takes just 25 mins and is especially good served hot with steamed rice for an easy weeknight meal.

Ingredients

Scale
  • 5 spring onions, sliced lengthways into thin strips
  • 2 x 200g fish fillets, such as seabass, snapper, or salmon
  • 4cm piece ginger, finely julienned
  • ¼ cup light soy sauce
  • 2 tablespoons lime juice
  • 3 tablespoons vegetable oil
  • 3 tablespoons sesame oil
  • 1 long red chilli, deseeded and sliced
  • Steamed rice, to serve

Instructions

  1. Curl the scallions: Place the sliced spring onions in a bowl of cold water and leave them to curl while you prepare the fish.
  2. Prepare the steamer: Scrunch a long piece of foil into a thick rope and coil it inside a wide, deep pan. Set a heat safe plate on top, making sure it sits securely above the water level.
  3. Season the fish: Arrange the fish on the plate and scatter over the ginger. Mix the soy sauce and lime juice, then pour the mixture over the fish.
  4. Steam the fish: Pour water into the pan until it reaches just below the plate. Bring to a steam over high heat, cover tightly, and cook for about 12 mins, adding a little extra time for salmon, until the fish is opaque and flakes easily.
  5. Heat the oils: Combine the vegetable oil and sesame oil in a small saucepan. Heat until bubbles appear around a wooden spoon dipped into the oil, then remove from the heat.
  6. Finish and serve: Carefully remove the plate from the steamer. Drain the scallions and pile them over the fish, pour the hot oil over the top so they sizzle, then finish with sliced chilli and serve with steamed rice.

Notes

  • Seabass, snapper, and salmon all work well, though thicker salmon fillets may need a little longer to steam.
  • Keep the steaming water below the plate so the fish cooks with steam rather than simmering in water.
  • Refrigerate leftovers promptly and use within 1 to 2 days. Reheat gently until steaming hot throughout.

Nutrition

Keywords: Soy Ginger Fish

Find it online: https://thesavorymama.com/steamed-soy-and-ginger-fish/