Ginger Steamed Fish

    30 minutes

    Steaming leaves fish moist and tasty. Here white fish is flavoured with garlic, ginger, sesame oil and lemon zest.

    8 people made this

    Serves: 4 

    • 1 tablespoon grated fresh ginger
    • 2 garlic cloves, crushed
    • 1/2 teaspoon grated lemon zest
    • 4 skinless white fish fillets, each about 150g
    • 1/2 teaspoon salt
    • 1 tablespoon sesame oil
    • 1 1/2 tablespoons lemon juice
    • 1 teaspoon cornflour, mixed with 2 teaspoons water
    • 1 tablespoon chopped fresh coriander leaves
    • 3–4 spring onions, finely chopped

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Combine the ginger, garlic and lemon zest in a small bowl. Lay the fish, skinned side up, on a work surface and sprinkle with salt and the ginger mixture. Fold the fillets in half widthwise. Place the folded fish on a heatproof plate or a shallow dish and drizzle the sesame oil over the top.
    2. Sit a steamer over a wok or large saucepan of boiling water, ensuring that the steamer is large enough to fit the plate and that the water does not reach the steamer.
    3. Put the plate with the fish in the steamer, cover tightly and steam for 10 minutes, or until the fish is just cooked. It should look opaque and flake lightly but still remain moist. Using a spatula, transfer the fish to a serving dish and cover loosely with foil to keep warm. Reserve any juices that are left on the plate.
    4. Pour these juices into a small saucepan. Add the lemon juice, cornflour paste and 100 ml of water. Bring to the boil, stirring, and cook for 1 minute until the sauce is lightly thickened. Stir in the chopped coriander.
    5. Drizzle the sauce over the fish and scatter with spring onions.

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    Reviews in English (2)


    Great dish my friend and I loved it... thanks for sharing!  -  02 Apr 2013


    Delicious!  -  15 Sep 2009