Print

Easy Flaky Ginger Soy Steamed Fish: Perfect 20-Minute Dinner

ginger soy steamed fish - featured image
Print Recipe

This flaky ginger soy steamed fish is a quick, forgiving, and delicious weeknight dinner. Tender white fish is steamed with fresh ginger and a savory soy sauce, then finished with a sizzle of hot oil for an aromatic, restaurant-quality meal in just 20 minutes.

Ingredients

Scale
  • 1 to 1.5 lbs fish fillets (sea bass, cod, or tilapia)
  • 2-inch piece fresh ginger, peeled and sliced into thin matchsticks
  • 3 to 4 green onions, sliced into thin strips (white and green parts separated)
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral oil (avocado, grapeseed, or vegetable oil)
  • ¼ teaspoon sugar (optional)
  • Salt and white pepper (or black pepper) to taste
  • Steamed jasmine rice or brown rice (for serving)
  • Fresh cilantro or Thai basil (optional, for garnish)
  • Sliced red chili or chili oil (optional, for heat)

Instructions

  1. Pat the fish fillets dry with paper towels. Place them on a heat-proof plate in a single layer, skin-side down if they have skin. Season lightly with salt and white pepper (or black pepper).
  2. Scatter half of the ginger matchsticks and the white parts of the green onions over the fish.
  3. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, and sugar (if using). Pour the mixture evenly over the fish.
  4. Pour about 1 inch of water into a large skillet or wok and bring to a gentle simmer over medium heat. Place a small heat-proof rack or an upside-down heat-proof bowl in the center. Carefully set the plate with the fish on top of the rack, ensuring the water does not touch the bottom of the plate.
  5. Cover tightly with a lid (cover any steam vent with foil). Steam over medium heat for 8 to 12 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and is opaque all the way through (internal temperature of 145°F / 63°C).
  6. While the fish steams, heat the neutral oil in a small saucepan over medium-high heat until shimmering and almost smoking (about 2 minutes).
  7. Carefully remove the plate from the steamer. Scatter the remaining ginger and green onion tops over the hot fish. Slowly and carefully pour the hot oil over the ginger and green onions (it will sizzle). Serve immediately over steamed rice, spooning the ginger-soy broth from the plate over the top.

Notes

Don’t crowd the plate; steam in batches if needed. Use a timer but check for doneness at 8 minutes. The hot oil is essential for blooming the aromatics. Keep the lid on during steaming to maintain heat. Start rice before prepping the fish for efficient multitasking.

Nutrition

Keywords: steamed fish, ginger soy fish, easy fish recipe, 20-minute dinner, healthy fish, flaky fish, weeknight dinner

Find it online: https://emacrave.com/easy-flaky-ginger-soy-steamed-fish-perfect-20-minute-dinner/