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Sizzling Ginger Steamed Fish Recipe

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★★★★★

4.8 from 132 reviews

A vibrant and flavorful Asian-inspired recipe featuring delicate white fish fillets steamed in foil and finished with a sizzling hot infused oil of ginger, green onion, and chili for a dramatic and fragrant presentation.

Ingredients

Scale

Fish

  • 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)

Toppings

  • 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)

Sauces and Oils

  • 2 tsp light soy sauce (or all-purpose soy sauce)
  • 2 tsp toasted sesame oil
  • 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

  1. Preheat oven: Set your oven to 200°C/400°F (180°C fan) to prepare for baking the fish parcels.
  2. Prepare parcels: Lay out a 2 x 25cm (10″) piece of foil and place a slightly smaller piece of parchment/baking paper on top. Arrange the fish fillets on the parchment.
  3. Season and wrap: Sprinkle a small pinch of salt and white pepper on each side of the fish. Drizzle 1/2 teaspoon of sake over the top of each fillet. Fold the parchment around the fish to form a parcel, then wrap the parcel with foil to seal completely.
  4. Bake the fish: Place the foil parcels on a baking tray and bake for 12 minutes, or until the fish reaches an internal temperature of 55°C/130°F or flakes easily when checked with a fork.
  5. Rest the parcels: Carefully place each parcel on a plate and unwrap by folding down the sides to create a small “boat” to hold the sauce. Let the fish rest for 3 minutes while you prepare the hot oil.
  6. Heat the oil: In a small pan or tiny saucepan, heat the peanut oil over medium heat until it is very hot but not smoking.
  7. Sizzle with aromatics: Top the fish with green onion, ginger, and chili. Drizzle soy sauce and toasted sesame oil over the fish and aromatics. Pour the hot peanut oil evenly over the toppings; the oil will sizzle dramatically, releasing fragrant aromas.
  8. Serve immediately: Enjoy the fish straight out of the foil parcel, mixing the flaky fish pieces with the sizzling sauce for maximum flavor.

Notes

  • Use thin, fresh white fish fillets for quick and even steaming.
  • Cooking sake can be substituted with mirin, Chinese cooking wine, or dry sherry.
  • Green onion and ginger should be finely julienned for the best texture and release of aroma.
  • The red chili is optional and can be adjusted to taste for heat.
  • Ensure the oil is hot enough to create the sizzling effect without burning the aromatics.

Keywords: ginger steamed fish, foil baked fish, Asian fish recipe, sizzling fish, healthy fish dinner

Find it online: https://kitchenbyclara.com/sizzling-ginger-steamed-fish-recipe/