Steamed Fish with Ginger and Spring Onions

    25 minutes

    This recipe is like halfway between steamed and fried fish. The fillets are steamed and then soy sauce and hot oil are poured over them just before serving.

    93 people made this

    Serves: 2 

    • 500g fish fillets
    • 1 teaspoon sea salt
    • 1 tablespoon minced fresh ginger
    • 3 tablespoons thinly sliced spring onion
    • 1 tablespoon dark soy sauce
    • 1 tablespoon light soy sauce
    • 1 tablespoon peanut oil
    • 2 teaspoons sesame oil
    • 1/4 cup lightly packed fresh coriander sprigs

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Dry the fish with paper towels. Rub both sides of the fillets with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
    2. Place the dish into a bamboo steamer set over about 5cm of boiling water, and cover. Gently steam for 10 to 12 minutes.
    3. Pour accumulated water out of the dish and sprinkle the spring onion over the fish. Drizzle both soy sauces over the surface of the fish.
    4. Heat peanut and sesame oils in a small frypan 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 spring onions and water on top of the fish to pop and spatter all over - be careful. Garnish with coriander sprigs and serve immediately.

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    Reviews in English (73)


    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.  -  12 Sep 2009  (Review from Allrecipes USA and Canada)


    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.  -  10 Aug 2008  (Review from Allrecipes USA and Canada)


    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.  -  21 May 2010  (Review from Allrecipes USA and Canada)