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Steamed Fish with Ginger and Soy Sauce

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A light and flavorful steamed fish dish infused with ginger, scallions, and a soy-based sauce that highlights the fish’s natural taste while staying delicate and aromatic.

Ingredients

12–14 oz white fish fillet (skin-on)

2 teaspoons toasted sesame oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 1/2-inch piece fresh ginger, julienned

4–5 scallion stalks, cut into short sections and julienned

1 small onion, very thinly sliced (or half of a medium onion)

1/2 medium carrot, julienned

1 tablespoon olive oil

2 small shallots, minced (optional)

2–3 cloves garlic, minced

1/2 teaspoon minced ginger

1 1/2–2 tablespoons soy sauce

1/8 teaspoon salt (optional, to taste)

1/8 teaspoon black pepper

Instructions

  1. Pat the fish fillet dry with paper towels. Rub both sides with sesame oil, then sprinkle evenly with salt and black pepper.
  2. Prepare a steamer or pot with a steaming rack and bring water to a gentle boil.
  3. On a heatproof plate, arrange sliced onion and julienned carrot as a bed. Place the fish fillet on top, skin side down if applicable.
  4. Scatter julienned ginger and scallions over and around the fish.
  5. Cover and steam for 8–12 minutes, depending on thickness, until the fish turns opaque and flakes easily.
  6. While the fish steams, heat olive oil in a small saucepan over medium heat. Add shallots (if using) and sauté until fragrant.
  7. Add minced garlic and ginger, cooking about 30 seconds without burning.
  8. Stir in soy sauce, optional salt, and black pepper. Taste and adjust seasoning, then remove from heat.
  9. When the fish is cooked, carefully remove it from the steamer. Drizzle the hot soy-ginger sauce over the fish and vegetables.
  10. Garnish with extra scallion shreds and serve immediately.

Notes

Use firm white fish like cod, snapper, halibut, or sea bass for best results.

Steam gently to avoid overcooking; check at 8 minutes for doneness.

For added flavor, include thin slices of chili or a drizzle of sesame oil before serving.

To make it citrusy, add a few drops of lime or lemon juice before serving.

Best enjoyed fresh; leftovers can be refrigerated for 1 day and gently reheated by steaming.

Nutrition

Find it online: https://justsosavory.com/steamed-fish-with-ginger-and-soy-sauce/