Sizzling ginger steamed fish
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
343 kcal
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Course
Main Course
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Cuisine
Asian
Sizzling ginger steamed fish
Description
This recipe involves seasoning thin white fish fillets with a small amount of salt, pepper, and cooking sake, then wrapping each in parchment and foil to steam gently in the oven. The steaming preserves moisture and tenderness, yielding flaky fish with delicate flavor.
The fish is then rest for a few minutes before being topped with a crisp topping of julienned green onions, ginger, and optional red chili for mild heat and bright freshness. Very hot oil infused with soy sauce and toasted sesame oil is poured over the topping, causing it to sizzle and releasing aromatic flavors that complement the gentle fish.
The combination of tender steamed fish with the aromatic sizzling topping balances subtle fish flavor with the sharpness of ginger and scallion, plus warmth from the hot oil and soy. Thin fillets work best for even quick cooking and maximizing surface area for the topping’s aroma.
This dish suits a light, elegant meal and pairs well with simple steamed rice or greens that can soak up the flavorful juices.
Ingredients
- 2 x 180g/ 6 oz white fish fillet skinless (~1.5 cm/ 2/3" thick) (Note 1, thin-ish
- 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry) (Note 2)
- salt small pinch
- white pepper sub black, small pinch
TOPPING (divide between 2 fish):
- 1/2 cup green onion , green part only, finely sliced on diagonal (Note 3)
- 2 tbsp ginger , finely julienned (Note 3)
- 1 tbsp red chili deseeded finely julienned on diagonal, optional (Note 4, large
SAUCE (divide between 2 fish):
- 2 tsp soy sauce or all-purpose soy (Note 5, light
- 2 tsp sesame oil , toasted
- 2 tbsp peanut oil (or veg, canola, grapeseed)
Instructions
- Preheat oven to 200°C/400°F (180°C fan).
- Prepare parcel - Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.
- Season fish & wrap - Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel - make a parcel with the paper first, then the foil. (See video or step photos).
- Bake - Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!
- Rest 3 min - Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes - heat the oil while it rests.
- Heat oil until hot in a tiny saucepan or small pan over medium heat.
- Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger - it will sizzle dramatically!
- Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!
Notes
- Use thinner white fish fillets for better surface area and quicker steaming, though thicker fillets will also work with longer cook times.
- Recommended fish types include barramundi, snapper, basa, cod, tilapia, and similar mild white fish; avoid stronger flavored fish like salmon and trout.
- Frozen fish can be used if properly thawed and patted dry before cooking.
- Cooking sake adds subtle flavor; substitute with mirin, dry sherry, or omit for no alcohol.
- Red chili is optional and mainly for visual appeal and a mild spicy note.
- Use light soy sauce rather than dark soy for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343cal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 568mg | 24% |
| Potassium | 625mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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