Steaming Ginger Fish: A Quick, Healthy Dish

Steamed fish with ginger is a simple, healthy, and flavourful dish that can be prepared in a variety of ways. The traditional method involves steaming a whole fish in a bamboo steamer basket over a pot of boiling water, but it can also be cooked in a steam oven or even in the oven inside foil packets. White fish such as tilapia, cod, sea bass, hake, or snapper are ideal for steaming, and the cooking time will depend on the thickness of the fillets. The key step in this recipe is the hot oil drizzle, which flavours the fish and creates a dramatic sizzling effect when poured over the ginger and green onion topping.

Choosing the right type of fish

Type of Fish

White fish such as tilapia, cod, sea bass, hake, snapper, grouper, halibut, or perch are excellent choices for steaming. These fish have a mild flavour and delicate texture that complements the ginger and soy sauce flavours. While salmon is not a white fish, it can also work well in this recipe if it is not overcooked.

Freshness

Freshness is vital when steaming fish. Steaming is a gentle cooking method, and if the fish is not fresh, it may have an unpleasant odour or taste. Ideally, use fish that has been caught or purchased the same day. If fresh fish is not available, frozen fish can be a better option than old, unfrozen fish. Thaw frozen fillets in the fridge and pat them dry before cooking.

Thickness

For even and quick cooking, choose fish fillets that are about 5/8" (1.5 cm) thick. This thickness ensures that the fish cooks through without drying out or becoming overcooked on the outside. Individual servings can be smaller, around 5 oz (140 g) each. Alternatively, cook a larger fillet of the same thickness and serve it at the table.

Whole Fish or Fillets

Traditionally, steamed fish is prepared with a whole fish, which makes for an impressive presentation. However, cooking and serving a whole fish can be more challenging due to the presence of bones. For convenience, this recipe can be adapted to use mild white fish fillets, which are easier to cook and serve.

Avoid Oily Fish

Oily fish like salmon or mackerel are not ideal for steaming. These fish have a stronger flavour and higher fat content, which can make them less suitable for the gentle steaming method. Reserve oily fish for cooking techniques that involve higher heat.

Visual and Olfactory Clues

When selecting fish, look for fillets with uniform colour, shiny firm flesh, and a delicate ocean-like smell. Avoid fish with a strong fishy odour, as this may indicate that it is not fresh.

Preparing the aromatics

Firstly, peel and finely julienne a 2-inch piece of fresh ginger. You want these pieces to be very fine, as they will only be partially cooked by the hot oil later. Place half of the julienned ginger onto the plate or dish that will go into the steamer. The ginger will act as a lift for the fish, so that the steam can get underneath it.

Next, prepare the green onions or scallions. Finely slice the green part only, on the diagonal. You can also add some red chilli here (deseeded and finely julienned) for a touch of colour and warmth, though this is optional.

Now you can assemble the aromatics on the plate or dish. Lay the fish fillets on top of the bed of ginger you prepared earlier. Scatter the remaining ginger, the green onions, and chilli (if using) over the fish.

The aromatics are now ready for the hot oil to be poured over them, creating a sizzling, dramatic effect.

Preparing the sauce

Firstly, gather your ingredients. The exact quantities may vary depending on the recipe you are following, but the key ingredients for the sauce include light soy sauce, sesame oil, peanut oil or another neutral-flavoured oil, and Chinese cooking wine or dry sherry. You can also add other aromatics such as garlic, scallions or green onions, and fresh ginger to enhance the flavour.

Before preparing the sauce, ensure that your fish is already steaming. This is important because you want the fish to be ready as soon as the sauce is prepared, as the hot oil creates a dramatic sizzling effect when poured over the fish.

To make the sauce, start by heating the peanut oil or neutral-flavoured oil in a small saucepan or skillet over medium-high heat. You want the oil to be very hot but not smoking. While the oil is heating up, prepare your fish by drizzling it with light soy sauce and sesame oil. You can also add other aromatics like garlic, scallions, and ginger on top of the fish.

Once the oil is hot, carefully pour it over the fish. This will create a sizzling sound and release the aromas of the ginger, scallions, and other aromatics. The hot oil will also cook the aromatics slightly and flavour the oil itself. It will also gently sear the surface of the fish.

As the oil settles, it will mix with the soy sauce, sesame oil, and any juices released from the fish to create a delicious and flavourful sauce. Be sure to use enough oil to create a generous amount of sauce, as you will want to coat each bite of fish in it.

Finally, serve the steamed fish with the sauce immediately. This dish is best enjoyed straight from the foil boat or serving plate, ensuring that each bite of fish is coated in the tasty sauce.

Cooking the fish

To cook the fish, you'll need to set up a steamer. You can use a traditional bamboo steamer over a pot of water, or a steam oven. If you're using a bamboo steamer, make sure the bottom is submerged in a few inches of water, but leave at least half an inch of space between the water and your food. If you're using a plate inside the steamer, lift the food up slightly so the steam can get underneath it.

Once your steamer is set up, it's time to prepare the fish. Choose a mild, white fish fillet, such as tilapia, cod, sea bass, hake, or snapper. Look for fillets that are about 5/8" (1.5 cm) thick so they cook quickly and evenly. Pat the fish dry and season both sides with salt and pepper. You can also drizzle the fish with Chinese cooking wine, or a similar substitute, for extra flavour.

Place the fish on a heat-proof plate or pan that fits inside your steamer. If you're using a bamboo steamer, you can place the fish on a bed of julienned ginger sticks to lift it up and add flavour. For extra aromatics, you can also scatter garlic and scallions on the plate.

Now it's time to steam the fish. Place the plate of fish inside the steamer, cover, and steam for 6 to 12 minutes, depending on the thickness of your fillets. The fish is ready when it's opaque and just starting to flake. Aim for a tiny bit underdone, as the fish will continue to cook a little after you remove it from the heat.

Once the fish is cooked, remove it from the steamer and transfer it to a warmed serving plate.

Preparing the toppings and sizzling oil

While the fish is cooking, prepare your toppings and sizzling oil. For the toppings, you'll need julienned ginger, green onions or scallions, and optionally, red chilli peppers. For the sizzling oil, heat peanut oil or another neutral-flavoured oil in a small saucepan until very hot but not smoking.

Once the fish is on your serving plate, scatter the ginger, green onions, and chilli (if using) over the top. Drizzle the fish with light soy sauce and toasted sesame oil. Finally, pour the hot oil over the toppings. This will create a dramatic sizzling sound and release the aromas of the ginger and onions. Serve the fish immediately, scooping up the light sauce and aromatics with each mouthful.

Serving suggestions

This steamed fish with ginger recipe is a great option for a quick and healthy weeknight dinner or a simple meal for guests. The dish is best served with steamed white rice and a simple green side, such as steamed Asian greens, sautéed collard greens, honey sriracha Brussels sprouts, or steamed broccoli with ginger sauce.

If you're serving this dish to guests, you could go the extra mile and create an Asian food banquet with Chinese steamed vegetables.

For a more filling meal, you can also add rice to the parcel so that it soaks up the juices.

If you're looking for a complete meal, serve the steamed fish with a bowl of instant miso soup or a simple green salad.

For a more authentic Chinese or Vietnamese dining experience, eat the fish directly out of the foil, ensuring you scoop up the sauce with each mouthful.

If you have leftovers, try adding them to fish tacos or fish sandwiches.

Frequently asked questions