Steamed Fish with Ginger

Steamed Fish with Ginger

59
lenochka 0

"If you like fish or even anything about Chinese food you'll love this recipe."
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Ingredients

25 m servings 361 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1908 mg
  • 76%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  4. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Reviews

59
  1. 84 Ratings

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Most helpful positive review

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 hat...

Most helpful critical review

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 ...

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 hat...

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 larg...

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 ...

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 ...

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, simpl...

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 re...

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 se...

My husband licked his plate clean...literally. Did not change a thing (except how I steamed it without a steamer using various items found around the house. Will definately make it again!