Recipe by lenochka
"If you like fish or even anything about Chinese food you'll love this recipe."
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coarse sea salt or kosher salt
minced fresh ginger
thinly sliced green onion
dark soy sauce
light soy sauce
toasted sesame oil
lightly packed fresh cilantro sprigs
This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess.
Caution: First, steam fish, drain plate of water completely, then cut 2" scallion lengthwise very thin, ginger likewise in 2" long thin matchstick size and scatter over fish. Heat oil and pour over scallion, ginger, and fish. NOW pour on soy sauce. Pouring 400+ degree oil into water-based liquid is a recipe for disaster!
This was my most successful fish dish ever. And I tried it for the first time with company, who raved. I didn't have a steamer large enough to handle servings for 6. So, I improvised with a large, deep frying pan with 3" water, an ovenproof ramekin in the center to support a Pyrex dish containing the fish and ginger above the water, and covering all with a lid. This worked pretty well. Fish was very tasty and juicy.
This definitely tasted authentic to me. Very easy to make, and nice flavours. I don't have a bamboo steamer (or any other kind of steamer) so here is what I did- I filled the bottom of a large pot with water, then put a bowl in the water. Then I placed the plate with fish on it on the bowl (about 3cm above the water level) and put the lid on the pot. There you have it, the easiest home made steamer.
This is so easy to make and tastes delicious. I didn't use the peanut oil due to food allergies - I just used more seasame oil. I wouldn't change a thing with this recipe. What a healthy, simple, quick dish. Even my picky 5 yr old devoured it and asked for 2nds. My 4 yr old who proclaimed he only will eat salmon also couldn't get enough and said, "I guess I like halibut, too." For busy moms who are looking for a fresh, healthy, quick meal - put this one in your recipe box!
As one who is very familiar with Chinese cooking, this is excellent and definitely 5 star worthy. Sea bass, Halibut, Cod or any type of white fish 1" thick minimally will work well with this recipe.
How to determine if your fish is cooked: Use a fork to poke the flesh of the fish to see if it separates easily. It should be white and not translucent. When finished place the plate in the kitchen sink. (Why? Because when you pour hot oil over the fish, it will splatter all over). As an alternative for steaming, put fish on a plate on top of 2 green whole green onions. This will prop the fish up so air flows beneath it, put plastic wrap over the fish and then into the microwave oven. Microwave on high for about 5-6 minutes; check for doneness as noted above. Try serving with Stir Fried Snow Peas and Mushrooms from AR for a great low calorie, low carb dinner. Family loves this one!
YUM!!! We tried something new for the Chinese New Year and it's now a favorite of ours. I left out the peanut oil because I didn't have it and it's still great!
My family loved this!! I followed another reviewers advice and put my ceramic dish into a large covered skillet with water since I did not have a steamer. I also used two different types of sesame oil since I did not have peanut oil on hand. And I used regular onions in place of green onions. Even so, this dish was awesome!! It was quick and easy. Next time I will try to have the right things on hand to see if it tastes even better.
* Percent Daily Values are based on a 2,000 calorie diet.
Steamed Fish with Ginger
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 151
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