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Steamed Fish with Ginger

Steamed Fish with Ginger

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lenochka

If you like fish or even anything about Chinese food you'll love this recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1908 mg
  • 76%

Based on a 2,000 calorie diet

Directions

  1. Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  4. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
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Reviews

Anne C.
43
9/14/2009

This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess.

SwimWaters
40
8/10/2008

This was my most successful fish dish ever. And I tried it for the first time with company, who raved. I didn't have a steamer large enough to handle servings for 6. So, I improvised with a large, deep frying pan with 3" water, an ovenproof ramekin in the center to support a Pyrex dish containing the fish and ginger above the water, and covering all with a lid. This worked pretty well. Fish was very tasty and juicy.

dinner for breakfast
38
1/16/2011

This definitely tasted authentic to me. Very easy to make, and nice flavours. I don't have a bamboo steamer (or any other kind of steamer) so here is what I did- I filled the bottom of a large pot with water, then put a bowl in the water. Then I placed the plate with fish on it on the bowl (about 3cm above the water level) and put the lid on the pot. There you have it, the easiest home made steamer.