Here’s a simple and flavorful way to make Steamed Fish — healthy, tender, and aromatic. 🐟🍋🌿
Ingredients
- 1 whole Fish (about 500–700 g), cleaned and scaled (common choices: sea bass, tilapia, or snapper)
- 2–3 cloves Garlic, minced
- 2–3 slices Ginger
- 2 stalks Green Onion, cut into 5 cm pieces
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1–2 tsp Vegetable Oil
- Fresh Cilantro for garnish
- Salt & Black Pepper to taste
- Optional: sliced Chili for heat
Instructions
- Prepare the fish
- Rinse and pat dry. Score the fish on both sides to help flavors penetrate.
- Season lightly with salt and black pepper.
- Set up steaming
- Use a steaming rack in a wok, pot, or large pan. Add water below the rack and bring to a boil.
- Add aromatics
- Place ginger slices inside the cavity and on top of the fish. Scatter garlic and green onions over the fish.
- Steam
- Place fish on the steaming rack, cover, and steam for 8–12 minutes (depending on size; roughly 10 minutes per 500 g).
- Fish is done when flesh flakes easily with a fork.
- Add sauce
- Mix soy sauce and sesame oil. Pour over the hot fish.
- Heat vegetable oil until smoking and drizzle over the fish to release aroma.
- Garnish & serve
- Top with fresh cilantro and optional chili slices. Serve immediately with rice.
Tips
- Use fresh fish for the best flavor and texture.
- Avoid overcooking — fish continues to cook slightly after steaming.
- Add sliced mushrooms or bok choy around the fish for a full meal in one steaming.
If you like, I can also give a Chinese-style ginger-soy steamed fish recipe that’s restaurant-level and has a slightly sweet, savory glaze. Do you want that version?
