Steamed Fish #1

This classic steamed fish recipe highlights the natural sweetness and tender texture of fresh white fish, such as sea bass or tilapia. The dish is beautifully simple yet deeply flavorful, relying on the aromatic punch of fresh ginger, green onions, and soy sauce. A key technique here is pouring smoking-hot oil over the aromatics at the end, which releases their essential oils and creates a fragrant, savory topping that complements the gentle steaming process. It is an elegant yet quick weeknight dinner that feels special enough for guests. Serve alongside fluffy steamed white rice to soak up the delicious soy-based juices. This method ensures the fish remains moist and flaky, offering a healthy and satisfying meal that brings authentic Asian-inspired flavors to your table.

Cooking Method: Smoking, Steaming

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 35.0

Description

This classic steamed fish recipe highlights the natural sweetness and tender texture of fresh white fish, such as sea bass or tilapia. The dish is beautifully simple yet deeply flavorful, relying on the aromatic punch of fresh ginger, green onions, and soy sauce. A key technique here is pouring smoking-hot oil over the aromatics at the end, which releases their essential oils and creates a fragrant, savory topping that complements the gentle steaming process. It is an elegant yet quick weeknight dinner that feels special enough for guests. Serve alongside fluffy steamed white rice to soak up the delicious soy-based juices. This method ensures the fish remains moist and flaky, offering a healthy and satisfying meal that brings authentic Asian-inspired flavors to your table.

Ingredients

1/2 -21/2 #fish(sea bass,

Directions

1
Clean the fish thoroughly and remove any scales.
2
Cut 4-5 diagonal slits on each side of the fish to ensure even cooking.
3
Place the fish in a shallow dish suitable for steaming.
4
Steam the fish for 8-15 minutes, depending on thickness, until opaque and flaky.
5
Sprinkle the cooked fish lightly with salt and black pepper.
6
Arrange the julienned ginger slices on top of the fish.
7
Top with the green parts of the sliced green onions, followed by the white parts.
8
Heat the oil in a small pan or wok until it just begins to smoke.
9
Carefully pour the smoking hot oil over the green onions and ginger.
10
Drizzle soy sauce evenly over the entire dish.
11
Serve immediately with steamed white rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 35.0kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 12.5mg5%
Sodium 13.8mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fish Selection: Sea bass, snapper, or tilapia work best. Ensure the fish is fresh and smells clean.

Steaming Time: Adjust steaming time based on the thickness of the fillet. The fish is done when it flakes easily with a fork.

Safety: Be careful when pouring hot oil. Ensure the dish is heat-proof to prevent cracking.

Variations: Add a splash of rice vinegar or sesame oil to the soy sauce for extra depth.

Storage: Best served immediately. Leftovers should be refrigerated in an airtight container for up to 2 days.

Keywords: steamed fish, sea bass, tilapia, asian fish, ginger, green onion, soy sauce, healthy dinner, quick meal, seafood, white fish, steaming, easy recipe, weeknight dinner, low fat, gluten free option

Read it online: https://www.chefs-mate.com/recipe/steamed-fish-1/