Description
Enjoy this light and flavorful steamed fish dish with a delicious ginger and soy sauce. Perfect for a healthy weeknight dinner!
Ingredients
Units
Scale
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)
- half a medium carrot, julienned
For the Sauce
- 1 tablespoon olive oil
- 2 small shallots, minced (optional)
- 2–3 cloves of 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
- Prepare the Fish: Massage fish with sesame oil, salt, and pepper. Set aside.
- Prepare the Sauce: Heat olive oil, sauté shallots, garlic, ginger. Add soy sauce, salt, pepper. Simmer and set aside.
- Steam the Fish: Place fish in a plate, top with veggies. Steam for 8-9 mins. Pour sauce over fish, steam for 4-6 mins more.
- Serve hot with rice. Garnish with cilantro if desired.
Notes
- Best fish for steaming: grouper, red snapper, halibut, cod, or salmon.
- Whole fish can be used but requires a larger steamer and plate.
- Veggies can be added in Step 4 for softer texture.
- Dried shiitake mushrooms can add an earthy note.
- Simmering the sauce enhances flavor but can be skipped for time.
- Cooking time may vary based on fish thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
