Steamed fish in soy sauce with ginger and spring onion is a classic dish that brings out the best in fresh, delicate fish. It’s one of my all-time favourite ways to enjoy fish. The beauty of this dish lies in its simplicity; it’s surprisingly easy to recreate at home and practically impossible to mess up. Whether you’re a beginner or a seasoned cook, this recipe is a must-try!
The fish, when steamed, remains juicy and tender, infused with the fragrant, earthy flavours of ginger and spring onion. The sauce, a Savoury mix of soy with a hint of sweetness from the sugar and nuttiness from the sesame oil, complements the fish perfectly. When you drizzle hot oil over the fresh spring onions at the end, it releases an aroma that makes each bite feel warm, comforting, and irresistible.
This dish is ideal for any firm white fish, such as cod, seabass, or haddock. The gentle steaming method keeps the fish moist and delicate, while the simple sauce provides a rich depth of flavour without overpowering. For a slightly richer taste, you can even try this recipe with salmon—it’s just as delicious.
Tips & Notes
- Choosing Your Fish: Freshness is key! Opt for firm, white fish fillets like cod, sea bass, or tilapia. The mild flavour of these varieties allows the aromatics and sauce to really shine.
- Marinating for Extra Flavour: The quick marination in salt and cooking wine helps to remove any fishy smell and enhances the flavour of the fish. For an even deeper flavour, let the fish marinate for an extra 5-10 minutes.
- Perfecting the Sauce: Make sure to gently heat the sauce, just enough to dissolve the sugar and blend the flavours, but not so hot that it reduces or thickens. This keeps it light and allows it to soak into the fish without overpowering it.
- The Finishing Touch: Pouring the hot oil over the spring onions at the end is crucial. It creates a fragrant aroma and a slight crispness in the onions that really elevates the dish. Make sure the oil is hot enough—just beginning to shimmer—so it releases the fragrance effectively.
Flavour Profile
This dish is delicate and harmonious, highlighting the natural sweetness of fresh fish. The soy-based sauce adds a savoury umami depth, while the sesame oil lends a toasty richness. The ginger and spring onion infuse the fish with their refreshing, aromatic notes. Together, these flavours create a satisfying yet light dish that feels as comforting as it is elegant.
Serving Suggestions
Pair this steamed fish with a side of jasmine rice or stir-fried vegetables for a well-rounded meal. The rice will soak up the flavourful sauce, making it an ideal accompaniment.
Give this recipe a try—you’ll love how easy it is to bring restaurant-quality steamed fish to your own table!
Easy Steamed Fish
Ingredients
- 2 cod fillets (260g)
- 1 tbsp salt to season
- 1-2 tbsp cooking wine or sake
- A few spring onion stalks, cut in half
- A few ginger slices
- Thinly sliced spring onion strips or finely chopped spring onion
- 2-3 tbsp vegetable oil for cooking
FOR THE SAUCE
- 4 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 4 tbsp water
Instructions
- Pat the cod fillets dry, then lightly sprinkle with salt and drizzle with cooking wine. Let them marinate for 10 minutes.
- Combine soy sauce, sugar, sesame oil, and water. Heat the sauce mixture gently, stirring until the sugar fully dissolves, then set aside.
- Arrange spring onion stalks and ginger slices on a large, shallow plate. Place the cod fillets on top, then steam for 10 minutes.
- Once steamed, carefully drain any excess liquid from the plate. Pour the prepared sauce mixture over the fish, then top with fresh spring onion strips.
- Heat 2-3 tbsp vegetable oil until very hot and drizzle over the spring onions to release their aroma. Serve immediately.
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