Steamed Fish with Ginger is one of those classic Cantonese dishes that we Filipinos have made our own, seamlessly weaving it into our local cuisine. It's simple, super tasty, and the best part? You can whip it up in less than 30 minutes!
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Ingredients you'll need
Notes and substitutions
- Fish: For this recipe, I went with Barramundi. It’s got this nice, mild flavor and white flesh that's just perfect. You can use other fish like sea bass, flounder, halibut, grouper, cod, tilapia, or snapper. I’d suggest staying away from oilier or stronger-flavored fish like mackerel, sardines, or salmon. Oh, and make sure the fish you pick can fit comfortably in your steamer—you don’t want it too big. Fish fillets are absolutely fine, too.
- Oil: You'll want to stick with something neutral. I usually go for canola, grapeseed, or even regular olive oil. Avocado or any other vegetable oil works great, too. Just something that doesn’t add its own flavor to the mix.
- Sake: This fermented rice alcohol adds umami and helps eliminate any fishy smell. I just grab whatever affordable sake I can find, or even "cooking sake" does the trick. Chinese cooking wine or dry sherry will also work.
- Sesame oil: Use the dark-colored variety made from toasted sesame seeds. It’s got this amazing nutty flavor and aroma that really brings the dish to life.
How to make this recipe
Step 1: Prepare the fish
Give the fish a good rinse and then pat it dry with some paper towels. Score by making 2-3 diagonal cuts on each side—this helps it cook through and flavors it more. Then, season with salt and pepper.
Step 2: Stuff with aromatics
Stuff the cavity of the fish or its belly with some thinly sliced ginger, the white parts of the scallions, and a bunch of cilantro stems.
Step 3: Steam
For steaming, it’s pretty flexible. If you've got a traditional steamer, pop the fish right in the basket. No steamer? No problem. Just set it on a heatproof plate that’s good to go in whatever setup you’ve got.
A little trick I use is to lightly oil wherever the fish is going to prevent any sticking. My fish was a bit too big for the steamer, so I flipped a smaller basket upside down to make it fit in a wok.
Fill your steamer with 1 to 2 inches of water without touching the fish, then bring it to a boil. Cover with a lid and let it steam over medium-high heat for 10-15 minutes, or until the fish is thoroughly cooked.
Be careful not to overcook the fish, as this can make it dry and tough; it should be moist and flaky when done.
Step 4: Make the sauce
In a small skillet, heat 2 tablespoons of oil over medium heat. Add 3 tablespoons of finely julienned ginger and the white parts of 2 scallions. Sauté them for about 30 seconds until they start to smell really good.
Add 3 tablespoons of soy sauce, 2 tablespoons of sake, 1 teaspoon of sugar, and 1 tablespoon of sesame oil. Let it bubble gently for about a minute until the flavors meld.
Reheat the sauce just before the fish is ready to serve. If your fish is on the larger side, increase the ingredients proportionally so you have enough to cover it.
Step 5: Test for doneness
To check if the fish is cooked through, gently insert a fork or the tip of a blunt knife into the thickest part of the fish. If there is no resistance and the flesh flakes easily, the fish is done. Remove the fish from the steamer carefully.
Step 6: Garnish
Place the green parts of scallions, cilantro leaves, and chilies (if using) on top of the cooked fish for that extra splash of color and flavor.
Step 7: Pour the sauce
Drizzle the hot oil and soy sauce mixture right over the fish.
Serve and enjoy your Steamed Fish with Ginger immediately. If you're in the mood for something crispy, try Soy and Ginger Fish.
Recipe FAQs
If you don't have a traditional steamer, you can create a practical alternative using a large wok, pot, or sauté pan with a lid. Just use a steaming rack, a metal colander, an empty tuna can, or flip a heatproof bowl upside down inside as your base. Add some water to the pot, but keep it below whatever you’re using to lift the fish. Cover to trap the steam, and you're all set.
The cooking time depends on the size and thickness of the fish. A whole fish typically takes 10-15 minutes to steam thoroughly. You can tell it’s ready when the flesh turns opaque and you can easily flake it apart with a fork.
Fresh fish should have clear, bright eyes and moist, shiny skin. It should smell like the ocean, not fishy. The flesh should feel firm and bounce back when touched.
Try other Chinese-inspired dishes
- Eggplant Stir-Fry with Shrimp: Seared eggplant slices stir-fried with shrimp in a savory sauce.
- Chili Garlic Shrimp: Shrimp with a spicy, aromatic blend of chilies and garlic.
- Salt and Pepper Shrimp: Crispy fried shrimp seasoned simply with salt and pepper.
- Sweet and Sour Chicken: Fried chicken pieces stir-fried in a tangy sweet and sour sauce. Sweet and Sour Fish is a delicious variation with fried pieces of fish.
- Pork Asado: A sweet and savory dish with tender pork braised in soy sauce, sugar, and star anise.
- Pata Tim: Slow-cooked pork hock in a savory-sweet sauce, cooked with bok choy and mushrooms.
- Pancit: Stir-fried noodles with vegetables and meat, seasoned with soy sauce and often garnished with calamansi.
Other seafood recipes you may like
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📖 Recipe
Steamed Fish with Ginger
Equipment
- Traditional steamer or an alternative setup
- Small skillet
Ingredients
- 1 whole fish (about 1-1½ pounds) gutted, scaled, and cleaned; see note
- 3 tablespoons fine-julienned ginger plus extra for stuffing the fish
- 2 stalks scallions or green onion sliced into thin strips
- Cilantro leaves and stems separated
- Chilies optional
- 2 tablespoons neutral-flavored oil (canola, avocado, or peanut oil) see note
- 3 tablespoons regular or light soy sauce
- 2 tablespoons sake or another cooking wine see note
- 1 tablespoon sesame oil see note
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Rinse the fish, then pat dry with paper towels. Score by making 2-3 diagonal cuts on each side. Season with salt and pepper.
- Stuff the cavity of the fish with fresh ginger, the white parts of scallions, and cilantro stems.
- Depending on your steaming setup, either place the fish directly on the steamer basket if you are using a traditional steamer or on a heatproof plate if using an improvised steamer setup. Lightly oil the surface to prevent sticking. Fill your steamer with water and bring it to a boil. Position the basket inside the steamer, or if using a wok, place the plate on a rack within it. Cover and let it steam over medium-high heat for 10-15 minutes, or until the fish is thoroughly cooked.
- Heat 2 tablespoons of oil in a small skillet over medium heat. Add 3 tablespoons of finely julienned ginger and the white parts of 2 scallions, sautéing them for about 30 seconds until they become fragrant.Add the soy sauce, sake, sugar, and sesame oil. Let it bubble gently for about a minute until the flavors meld. Reheat the sauce just before the fish is ready to serve.
- To check if the fish is cooked through, gently insert a fork or the tip of a blunt knife into the thickest part of the fish. If there is no resistance and the flesh flakes easily, the fish is done. Remove the fish from the steamer carefully.
- Place the green parts of scallions, cilantro leaves, and chilies (if using) on top of the cooked fish.
- Pour the hot sauce over the fish. Serve immediately.
Notes
- Fish: I used Barramundi, a white fish with a mild flavor. Other options you can use for steaming are other types of sea bass, flounder, grouper, tilapia, cod, halibut, or snapper. Avoid oily or strong-flavored fish like mackerel, sardines, or salmon for this cooking method. Choose one that fits comfortably in your steamer, avoiding sizes that are too large.
- Oil: Choose a neutral oil such as canola, grapeseed, regular olive oil, avocado, or another vegetable oil.
- Sake: This fermented rice alcohol adds umami and helps eliminate any fishy smell. Use any affordable sake or "cooking sake." If unavailable, Chinese cooking wine or dry sherry will work.
- Sesame oil: Use the dark-colored variety made from toasted sesame seeds for a strong nutty flavor and aroma.
Lara
This was so simple and delicious. We all enjoyed it. Thank you.
Nora Reyes
I am so glad! Thanks, Lara!