I’m sharing a Steamed Fish with ginger, scallion and soy that delivers restaurant-quality results in just 30 minutes using any white fish or salmon.

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I fell for this Steamed Fish With Ginger And Soy Sauce the first time I tried it at a busy little place, and I still make it when I want something light but not boring. The bright slivers of fresh ginger wake up the fish without shouting, while glossy light soy sauce ties it all together with that silky, savory punch.

It looks like a restaurant plate but takes almost no fuss, and every time I serve it people ask how I got such clean flavor. Cant promise it will stay hidden on the table.

Steamed Fish Recipes

Ingredients

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White fish or salmon gives lean protein, Omega 3s in salmon, flaky, mild tasting.
Fresh ginger adds bright, peppery warmth, aids digestion and fights nausea, zingy.
Soy sauce brings savory saltiness, umami depth, mostly sodium so use low sodium.
Scallions add fresh oniony crunch, low calorie, provides some vitamin K and fiber.
Toasted sesame oil adds nutty aroma and richness, use sparingly, strong flavor.
Shaoxing wine gives depth, subtle sweetness, helps lift fishy odors, cooks off alcohol.
Thin sliced chili brings heat and brightness, small amount goes a long way.

Ingredient Quantities

1 lb (450 g) white fish fillets or salmon, about 2 to 4 fillets, skin on if you got it

1/2 tsp fine salt

a pinch of ground white pepper

1 tbsp Shaoxing wine or dry sherry

3 tbsp light soy sauce (use low sodium if you prefer)

1 tsp granulated sugar

1 tsp toasted sesame oil

2 tbsp neutral oil (vegetable or canola) for hot oil

2 inch piece fresh ginger, about 2 tbsp, cut into thin matchsticks

4 scallions (green onions), about 3/4 cup sliced, white and green parts

1 to 2 tbsp water or low sodium chicken stock

1 small red chili, thinly sliced (optional but nice)

small handful cilantro leaves for garnish (optional)

How to Make this

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1. Pat the fish fillets dry with paper towels, season both sides with 1/2 tsp fine salt, a pinch of ground white pepper and 1 tbsp Shaoxing wine, then let rest 5 to 10 minutes so the wine can firm the flesh a bit.

2. Separate the scallions into white parts and green parts; slice all of them into thin strips, keeping whites and greens separate. Cut the ginger into thin matchsticks. Arrange a small bed of scallion whites and some ginger on a heatproof plate, place the fish on top skin side down if you have skin, then scatter the remaining ginger over the fish and add the thinly sliced red chili if using.

3. In a small bowl mix 3 tbsp light soy sauce, 1 tsp granulated sugar, 1 tsp toasted sesame oil and 1 to 2 tbsp water or low sodium chicken stock, stir till the sugar dissolves. Taste, adjust soy or water if it seems too salty.

4. Set up a steamer or a wok with a steaming rack and bring a couple inches of water to a rolling simmer. If you want to avoid drips onto the fish, place a folded kitchen towel over the lid rim or tilt the lid slightly while steaming.

5. Place the plate of fish into the steamer, cover and steam until just cooked through. For most fillets that is about 6 to 8 minutes; thicker pieces might need up to 10 to 12 minutes. Test at the thickest part with a fork it should flake easily and still be moist, dont overcook.

6. While the fish steams, warm the soy mixture gently in a small saucepan or microwave for a few seconds so it is hot but not boiling. Heat 2 tbsp neutral oil in a small pan until it is shimmering and nearly smoking, this is the hot oil for sizzle.

7. When the fish is done remove the plate from the steamer, carefully pour off any excess water pooled on the plate, then spoon the warmed soy sauce mixture evenly over the fish. Immediately pour the hot oil over the ginger and scallions on top so they sizzle and aroma pops, you should hear it and smell it right away.

8. Scatter the scallion greens over the fish, garnish with a small handful of cilantro leaves if you like, and serve right away with steamed rice. Leftovers keep in the fridge for a day or two but the texture is best fresh.

Equipment Needed

1. Paper towels, for patting fish dry and wiping up drips, dont skimp.
2. Sharp chef’s knife and cutting board, for slicing scallions and ginger and trimming the fillets.
3. Heatproof plate or shallow heatproof dish that fits your steamer, make sure theres room for the fish.
4. Steamer setup (bamboo steamer, metal steamer insert or a wok with a steaming rack and lid).
5. Small mixing bowl and spoon, to stir the soy, sugar, sesame oil and water together.
6. Small saucepan or microwave safe bowl, to warm the soy mixture gently.
7. Small skillet and a heatproof ladle or spoon, to heat the neutral oil until shimmering and pour it over the fish.
8. Oven mitts or tongs plus a fish spatula or large spoon, to safely take the hot plate out and serve.

FAQ

Q: What kind of fish works best for this recipe? A: Firm white fish like cod, halibut, sea bass or snapper work great, but salmon is fine too if you want a richer taste. Skin on helps keep the fillets together and adds flavor, so use it if you got it.

Q: How long do I steam the fish so it stays moist but isnt raw? A: Steam over simmering water about 6 to 8 minutes per inch of thickness. Most fillets finish in 6 to 10 minutes. Start timing once the steam is steady and check by poking the thickest part — it should flake and look opaque.

Q: I dont have a steamer, can I still make this? A: Yes. Use a large pot or wok with a heatproof plate set on a metal rack or an inverted bowl so water doesnt touch the plate. Cover tightly and steam as directed. A metal colander set over a pot works too, just cover well to trap the steam.

Q: Can I use frozen fish or do I need to thaw it first? A: Thaw it completely and pat very dry for best results, otherwise extra water will dilute the sauce. If you must steam from frozen, add 2 to 4 extra minutes but expect slightly softer texture.

Q: Why do you pour hot oil over the ginger and scallions, and can I skip it? A: Pouring smoking-hot oil over the aromatics makes them sing, releases their fragrance and gives the dish that restaurant wow. You can skip it but the flavor will be flatter. Finish with a little toasted sesame oil for extra aroma.

Q: How do I store and reheat leftovers without drying the fish out? A: Refrigerate in an airtight container up to 2 days. Reheat gently in a steamer for a few minutes or microwave covered at low power in short bursts to avoid overcooking. Leftovers are also great flaked into congee or fried rice.

Steamed Fish With Ginger And Soy Sauce Recipe Substitutions and Variations

Fish (1 lb white fish fillets or salmon): use cod, halibut or trout, or even firm tilapia — cook a little less for thin fillets.
Shaoxing wine or dry sherry (1 tbsp): swap with dry white wine, mirin, or 1 tsp rice vinegar plus 1 tbsp water if you want no alcohol.
Light soy sauce (3 tbsp): use reduced sodium soy, tamari for gluten free, or coconut aminos for soy free; taste and lower added salt if needed.
Toasted sesame oil (1 tsp): replace with peanut oil for nuttiness, or use 1 tsp neutral oil plus a sprinkle of toasted sesame seeds for aroma.

Pro Tips

1) Get the oil just right. Heat it until it is shimmering and almost smoking so when you pour it the ginger and scallions sizzle and smell amazing. If it’s not hot enough you wont get that pop, if it’s too hot you’ll burn the aromatics so wait a sec if it looks like it’s going to flare.

2) Even out the fillets so they cook the same. Fold under or trim any thin edges, or cut a very thick piece in half. Uneven pieces mean some will be overcooked while others are still raw.

3) Taste and tweak the sauce warm, not cold. Warm liquids carry salt differently so add a splash more water or soy if it needs it, or a tiny pinch more sugar if it tastes sharp. Doing this while it’s warm saves a lot of regret later.

4) If you need to make it ahead only partially cook the fish, chill it, then finish steaming and do the hot oil step right before serving. That way the texture and the aroma are almost as good as fresh.