Ginger Steamed Fish
Ginger Steamed Fish features tender fish infused with fresh ginger and savory soy-sherry sauce, perfect for a light, aromatic meal that highlights delicate flavors and simple preparation.
Ingredients
Instructions
- Wash the fish under cold running water.
- Pat dry the fish.
- Rub a little flour onto the fish skin surfaces.
- Heat 3 or 4 tablespoons of peanut oil in a steamer or large pot.
- Place the fish in the steamer and steam until cooked through, about 10-15 minutes depending on size.
- In a small saucepan, combine hot water, shoyu sauce, dry sherry, and raw sugar. Bring to a gentle simmer.
- Add the ginger strips and sliced green onion to the sauce and cook for 2-3 minutes.
- Pour the hot sauce over the steamed fish before serving.
Tips & Substitutions
For added flavor, consider marinating the fish in the shoyu sauce and dry sherry for 30 minutes before steaming. If you don't have peanut oil, canola or vegetable oil works well as a substitute. To enhance the ginger flavor, use freshly grated ginger instead of strips. You can also add sliced bell peppers or mushrooms to the steamer for extra texture and taste.
Serving Suggestions
Serve the ginger steamed fish with steamed jasmine rice or noodles to soak up the flavorful sauce. It pairs beautifully with Stir-Fried Clams or a fresh side salad for a complete meal. Garnish with additional green onion slices for a pop of color and flavor. A light soy-based dipping sauce can also complement the dish well.
Storage & Reheating
Leftover steamed fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam the fish again for about 5 minutes or until warmed through, which helps retain moisture and texture. Avoid using a microwave as it can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Steamed Fish contains roughly 969 calories, with 10g protein, 71g carbohydrates, and 76g fat. It is an excellent source of vitamin C (104% of the Daily Value), dietary fiber (44% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1144mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but ensure it is fully thawed before cooking. This will help it cook evenly and thoroughly. Steam it for a few extra minutes if it’s still slightly frozen. Fresh fish will yield the best flavor and texture, but frozen is perfectly acceptable.
What type of fish is best for steaming?
Mild, white fish varieties such as tilapia, cod, or snapper are ideal for steaming. These fish hold their shape well and absorb flavors beautifully. Avoid oily fish like salmon, as they may not pair as well with the ginger and shoyu sauce in this recipe.
Can I add more vegetables to the dish?
Absolutely! Adding vegetables like bok choy, carrots, or snap peas can enhance the dish's nutritional value and flavor. Just be sure to cut them into similar sizes as the fish for even cooking. You can steam them alongside the fish for convenience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).