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Chinese · Dinner

Steamed Fish with Ginger

Non-vegEasy

Diet: Non-veg · High-protein

Steamed Fish with Ginger is a Chinese dish. Use a rimmed plate to collect the fish juices.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Steamed Fish with Ginger. The photograph shows a larger fish portion; this recipe uses fillets.
The photograph shows a larger fish portion; this recipe uses fillets. Representative photograph of Steamed Fish with Ginger. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Fish

Sauce

Finish

Steam

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 5 min

  1. Place 600 g white fish fillets, 20 g ginger, cut into matchsticks, ¼ tsp salt on a heatproof rimmed plate that fits the steamer.

Steam · About 15 min

  1. Bring 1000 ml water to a boil. Steam fish covered for 10–15 minutes until 63°C / 145°F.

    Check: Look for this result: 63°C / 145°F.

Dress · About 5 min

  1. Warm 30 ml soy sauce, 15 ml water, 5 g sugar until sugar dissolves. Pour over fish. Scatter onions from 30 g spring onions, sliced, 20 ml neutral oil; heat its oil until shimmering and spoon carefully over onions.

    Check: Look for this result: shimmering and spoon carefully over onions.

Tips

  • Use a rimmed plate to collect the fish juices.
  • Judge Steamed Fish with Ginger by the texture and doneness signs in its steps. Your pan and heat affect how long Steamed Fish with Ginger takes to cook.

Substitutions

  • Use salmon fillets; check their thickest part.

Storage

  • Get perishable Steamed Fish with Ginger into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Steamed Fish with Ginger within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Steamed Fish with Ginger to 74°C / 165°F, stirring or turning it for even heating. When Steamed Fish with Ginger is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Steamed Fish with Ginger includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Steamed Fish with Ginger becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Steamed Fish with Ginger one day ahead. For Steamed Fish with Ginger, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Steamed Fish with Ginger on the day of serving.

FAQ

What matters most when making Steamed Fish with Ginger?

Use a rimmed plate to collect the fish juices.

What can I substitute in Steamed Fish with Ginger?

Use salmon fillets; check their thickest part.

Can I prepare Steamed Fish with Ginger ahead?

Prepare the measured ingredients for Steamed Fish with Ginger one day ahead. For Steamed Fish with Ginger, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Steamed Fish with Ginger on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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