Steamed Fish with Ginger and Soy Sauce

This delicate, fragrant steamed fish features bright ginger, scallions, and a savory soy-based sauce that enhances the natural flavor of the fish without overpowering it.

Why You’ll Love This Recipe

I love this dish because it feels light yet satisfying. The gentle steam locks in moisture for a tender, flaky texture, while ginger and scallions add brightness. The sauce is simple but harmonizes beautifully with the fish—perfect for a flavorful, healthy meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Fish
12–14 oz fish fillet with white flesh (skin-on)
2 teaspoons toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2-inch piece of ginger, julienned
4–5 scallion stalks, cut into short sections, then julienned/shredded
1 small onion, very thinly sliced (or half a medium onion)
½ a medium carrot, julienned

For the Sauce
1 tablespoon olive oil
2 small shallots, minced (optional)
2–3 cloves of garlic, minced
½ teaspoon minced ginger
1 ½ – 2 tablespoons soy sauce
1/8 teaspoon salt (optional, to taste)
1/8 teaspoon black pepper

Directions

1. Prepare the fish: pat the fillet dry with paper towels. Rub both sides (especially near the skin) with the 2 teaspoons toasted sesame oil, then sprinkle the 1/8 teaspoon salt and 1/8 teaspoon black pepper evenly.
2. Arrange a steaming setup: fill a pot or wok with a few inches of water and bring to a gentle boil. Place a steaming rack or heat-proof plate above the water level.
3. On the steaming plate or in a shallow dish suitable for steaming, lay the thinly sliced onion and julienned carrot to form a bed. Place the seasoned fish fillet on top of the vegetables (skin side down, if applicable).
4. Scatter the julienned ginger and shredded scallion stalks over and around the fish.
5. Cover the pot or wok and steam the fish for about 8–12 minutes (depending on thickness) until the fish is just opaque and flakes easily with a fork.
6. Meanwhile, make the sauce: in a small saucepan or skillet, heat the 1 tablespoon olive oil over medium heat. If using shallots, add them and sauté briefly until fragrant and slightly softened.
7. Add the minced garlic and ½ teaspoon minced ginger, stirring quickly, for about 30 seconds until fragrant (do not burn).
8. Stir in 1 ½ to 2 tablespoons soy sauce, and add the 1/8 teaspoon salt (if needed) and 1/8 teaspoon black pepper. Taste and adjust seasoning. Turn off heat.
9. When the fish is done, carefully lift the steaming plate out. Drizzle the hot sauce over the fish, onions, carrots, and aromatics. If desired, garnish with extra scallion shreds.
10. Serve immediately, spooning sauce over the fish and vegetables.

Servings and Timing

This recipe yields 2 to 3 servings, depending on portion size.
Preparation time: ~10 minutes
Steaming + sauce time: ~10 minutes
Total time: ~20 minutes

Variations

• I sometimes include a few shiitake mushroom slices or thin bell pepper strips in the vegetable bed.
• For a slight heat, I add a few thin slices of fresh red chili or a dash of chili oil to the sauce.
• I sometimes replace part of the soy sauce with light fish sauce for extra umami.
• For a citrusy hint, I drizzle a bit of lime or lemon juice over the fish just before serving.
• I’ve steamed the fish en papillote (in parchment) over a bed of aromatics instead of the traditional steaming rack.

Storage/Reheating

This dish is best enjoyed fresh. If I have leftovers, I store the fish and sauce separately in an airtight container in the refrigerator for up to 1 day. To reheat, I gently steam or microwave on low power for a short time, then pour warmed sauce over it. Avoid high heat, which can overcook and dry out the fish.

FAQs

How do I know when the fish is done?

I look for the flesh to turn opaque and flake easily with a fork. Overcooking can make it dry, so I check early and gently.

Can I use frozen fish fillet?

Yes, but I thaw it completely and pat it dry before seasoning to avoid excess moisture interfering with steaming.

What kinds of fish work best?

I prefer firm white-fleshed fish like cod, sea bass, halibut, snapper, or grouper. These hold together well during steaming.

Can I omit the onion and carrot bed?

You can, but I find they add flavor and a little texture under the fish. Without them, you may want a heatproof rack or foil to lift the fish above surface condensation.

Is it okay to skip the shallots in the sauce?

Yes. The shallots add a mild sweetness and aroma, but the sauce still works well without them.

What if I don’t have a steamer?

I use a pot with a metal rack or a wire rack over boiling water, or I improvise with an overturned, heat-resistant bowl in a larger pot, placing film or foil to support a plate above the water level.

Can I make the sauce in advance?

Yes, I often prepare it while the fish steams or even a few minutes ahead, then gently rewarm before pouring over the fish.

How do I prevent the fish from sticking?

I make sure the fish is well-oiled and use a plate or parchment liner. Also, do not move the fish too early during steaming.

Can I double this recipe?

Yes, but use a larger steamer or multiple layers, ensuring steam circulates well so all fish cooks evenly.

Should the sauce be hot when poured over the fish?

I prefer it hot or warm so it infuses the fish with flavor. If the sauce cools, I gently rewarm it before drizzling.

Conclusion

This Steamed Fish with Ginger and Soy Sauce is one of my favorite light yet flavorful dishes. It showcases the clean taste of fish, enhanced by ginger, scallion, and a savory soy-based sauce. It’s simple, fast, and elegant—perfect when I want something nourishing without fuss.

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