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Steamed Fish with Ginger and Soy Sauce

Steamed Fish with Ginger and Soy Sauce: A Quick Delight!

Steamed Fish with Ginger and Soy Sauce is a quick and healthy Vietnamese recipe using simple ingredients for a vibrant meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Vietnamese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 12-14 oz Fish Fillet A white-fleshed fish, like grouper or red snapper.
  • 2 tsp Toasted Sesame Oil Regular sesame oil works if not available.
  • 1/8 tsp Salt Adjust to your preference.
  • 1/8 tsp Black Pepper Freshly ground provides warmth.
For the Aromatics
  • 1.5 inch Ginger Julienned; add more for a greater punch.
  • 4-5 stalks Scallions Julienned; green onions can substitute.
  • 1 small Onion Very thinly sliced; shallots can be used instead.
  • 1/2 whole Carrot Julienned; can mix in other colorful veggies.
For the Sauce
  • 1 tbsp Olive Oil Base for sautéing aromatics.
  • 2 small Shallots Minced; optional.
  • 2-3 cloves Garlic Minced; garlic powder works as a substitute.
  • 1.5-2 tbsp Soy Sauce Tamari can be used for a gluten-free alternative.
  • 1/8 tsp Salt Optional; adjust according to taste.
  • 1/8 tsp Black Pepper Enhances overall flavor.

Equipment

  • Steamer pot
  • Saucepan
  • Sharp knife
  • Heatproof plate

Method
 

Step‑by‑Step Instructions
  1. Prepare the Fish: Gently massage the fish fillet with toasted sesame oil, salt, and black pepper until evenly coated. Set aside to marinate slightly.
  2. Julienne the Aromatics: Julienne the ginger, carrot, and scallions, and thinly slice the onion.
  3. Sauté Aromatics for the Sauce: In a saucepan over medium heat, warm the olive oil. Add minced shallots and garlic; sauté for 2-3 minutes. Stir in ginger and cook an additional minute. Add soy sauce, salt, and black pepper; simmer for 2-3 minutes.
  4. Set Up the Steamer: Fill a steamer pot with water and bring to a gentle boil. Place marinated fish on a heatproof plate; layer with ginger, onions, and carrots. Cover with foil and steam for 8-9 minutes.
  5. Add the Sauce and Steam Again: Remove foil, drizzle sautéed sauce over fish, and sprinkle scallions. Cover and steam for another 4-6 minutes.
  6. Serve and Garnish: Remove from steamer, plate the dish, and serve hot, garnished with cilantro if desired.

Nutrition

Serving: 1filletCalories: 280kcalCarbohydrates: 10gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Choose fresh fish for the best results and avoid overcooking to maintain tenderness. Fresh herbs like cilantro enhance flavor.

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