Name: Sizzling Ginger Steamed Fish Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 x 180g (6 oz) thin white fish fillets, skinless (~1.5 cm/2/3″ thick); 1 tsp cooking sake (or mirin, Chinese cooking wine, dry sherry); Small pinch salt; Small pinch white pepper (or black pepper); 1/2 cup green onion (green part only, finely sliced diagonally); 2 tbsp ginger (finely julienned); 1 tbsp large red chili (deseeded and finely julienned diagonally, optional); 2 tsp light soy sauce (or all-purpose soy sauce); 2 tsp toasted sesame oil; 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Introduction

This sizzling ginger steamed fish is a delicate and flavorful dish that combines tender white fish with a fragrant ginger and green onion topping. The hot oil poured over the aromatics creates a delightful sizzle, making every bite fragrant and satisfying. It’s quick to prepare and perfect for a light, elegant meal.

The image shows a close-up of a cooked fish fillet laid on white parchment paper, resting on a white marbled surface. The fish is light golden brown with a moist texture and topped with thin, long strips of green herbs, thin slices of red chili, and light yellow julienned ginger. A warm, bubbling liquid is being poured from a metal ladle onto the fish, creating a gentle foam over the toppings. In the blurred background, there is a white bowl slightly visible with more green herbs or salad inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 180g (6 oz) thin white fish fillets, skinless (~1.5 cm/2/3″ thick)

1 tsp cooking sake (substitute mirin, Chinese cooking wine, or dry sherry)

Small pinch salt

Small pinch white pepper (substitute black pepper)

1/2 cup green onion, green part only, finely sliced on diagonal

2 tbsp ginger, finely julienned

1 tbsp large red chilli, deseeded and finely julienned on diagonal (optional)

2 tsp light soy sauce (or all-purpose soy)

2 tsp toasted sesame oil

2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

Step 1: Preheat your oven to 200°C (400°F), or 180°C if using a fan-forced oven.

Step 2: Prepare a parcel by placing a 2 x 25 cm (10″) piece of foil on your work surface. Lay a slightly smaller piece of parchment or baking paper on top, then place the fish fillets on the paper.

Step 3: Season both sides of the fish with a small pinch of salt and pepper. Drizzle 1/2 tsp cooking sake over the top of each fillet. Fold the parchment around the fish first, then seal the parcel with the foil.

Step 4: Place the parcels on a baking tray and bake for 12 minutes, or until the internal temperature reaches 55°C (130°F) or the fish flakes easily. Thin fillets cook quickly when enclosed.

Step 5: Remove the parcels and place each on a plate. Carefully unwrap, folding down the sides of the foil to create a “boat” to catch the sauce. Let the fish rest for 3 minutes while you heat the oil.

Step 6: Heat the peanut oil in a small saucepan or pan over medium heat until hot but not smoking.

Step 7: Top the fish with the sliced green onion, julienned ginger, and chilli if using. Drizzle the soy sauce and sesame oil over the toppings.

Step 8: Pour the hot oil over the green onions and ginger—the mixture will sizzle dramatically, releasing wonderful aromas.

Step 9: Serve immediately, eating the fish directly from the foil “boat,” mixing the flaky fish with the flavorful sauce with each bite.

Tips & Variations

Use any firm white fish such as cod, snapper, or sole for best results.

Substitute sake with mirin or dry sherry for a similar depth of flavor.

Adjust the amount of chilli to suit your heat preference or omit if sensitive to spice.

For a gluten-free option, use tamari or a gluten-free soy sauce.

Serve with steamed rice or lightly sautéed greens for a complete meal.

FAQs

Can I use frozen fish for this recipe?

Yes, but make sure the fish is fully thawed and patted dry before cooking to avoid excess moisture, which can affect steaming and texture.

What can I use instead of green onion and ginger?

Fresh chives or shallots can replace green onions, and galangal or turmeric root can substitute ginger if you want a slightly different aromatic twist.