Sizzling Ginger Steamed Fish Recipe

Introduction

Sizzling ginger steamed fish is a light and flavorful dish showcasing delicate white fish fillets infused with fresh ginger, green onion, and a splash of soy sauce. The final touch of hot oil poured over the aromatics creates a delightful sizzle that elevates the dish’s fragrance and taste. It’s a simple yet impressive meal perfect for any occasion.

Ingredients

• 2 x 180g (6 oz) thin white fish fillets, skinless (~1.5 cm / 2/3″ thick)
• 1 tsp cooking sake (substitute mirin, Chinese cooking wine, or dry sherry)
• Small pinch salt
• Small pinch white pepper (substitute black pepper)
• 1/2 cup green onion, green part only, finely sliced on diagonal
• 2 tbsp ginger, finely julienned
• 1 tbsp large red chili, deseeded and finely julienned on diagonal (optional)
• 2 tsp light soy sauce (or all-purpose soy sauce)
• 2 tsp toasted sesame oil
• 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

1. Step 1: Preheat your oven to 200°C (400°F), or 180°C (350°F) fan-forced.
2. Step 2: Prepare the cooking parcel by laying a 25cm (10″) piece of foil on your work surface. Top it with a slightly smaller piece of parchment or baking paper. Place the fish fillets on the parchment.
3. Step 3: Season both sides of the fish with a small pinch of salt and white pepper. Drizzle each fillet with about 1/2 teaspoon of sake. Fold the parchment around the fish first, then wrap the parcel securely with the foil.
4. Step 4: Place the parcels on a baking tray and bake for 12 minutes, or until the internal temperature reaches 55°C (130°F) or the fish flakes easily when checked. Thin fillets cook quickly when wrapped.
5. Step 5: Remove parcels from the oven and place each on a plate. Carefully unwrap, folding down the foil sides to create a “boat” to catch the sauce. Let the fish rest for 3 minutes while you heat the oil.
6. Step 6: Heat the peanut oil in a small saucepan or pan over medium heat until hot but not smoking.
7. Step 7: Sprinkle the fish with the green onion, ginger, and chili. Drizzle the soy sauce and sesame oil over the top. Carefully pour the hot peanut oil over the aromatics and fish – it will sizzle dramatically, releasing wonderful aromas.
8. Step 8: Serve immediately. Eat the fish directly from the foil “boat,” mixing the flaky pieces into the flavorful sauce for the best experience.

Tips & Variations

• Use fresh, firm white fish like snapper, cod, or sea bass for best results.
• If you prefer less heat, omit the chili or replace it with a mild pepper.
• For a gluten-free option, use tamari instead of regular soy sauce.
• Adding a splash of fresh lime juice just before serving brightens the flavors.

Storage

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a covered pan over low heat to avoid drying out. The vibrant sizzle and fresh texture are best enjoyed immediately, so fresh serving is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish fillets can be used. Thaw them completely and pat dry before seasoning and wrapping to avoid excess moisture affecting cooking.

What if I don’t have sake or mirin?

You can substitute Chinese cooking wine or a dry sherry in equal amounts. If none are available, a small splash of dry white wine or even a mild vinegar diluted with water can work in a pinch.

Sizzling Ginger Steamed Fish Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This Sizzling Ginger Steamed Fish recipe features delicate white fish fillets gently baked in foil parcels to retain moisture and infused with aromatics like ginger, green onion, and chili. A hot drizzle of sesame and peanut oil poured over the topping creates an exciting sizzling effect, enhancing the flavor and aroma. This light, flavorful dish is both elegant and easy to prepare, perfect for a healthy weeknight meal or special occasion.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Fish and Seasonings

• 2 x 180g/6 oz thin white fish fillets, skinless (~1.5 cm/2/3″ thick)
• 1 tsp cooking sake (or substitute mirin, Chinese cooking wine, dry sherry)
• Small pinch salt
• Small pinch white pepper (or black pepper)

Topping and Sauce

• 1/2 cup green onion, green part only, finely sliced on diagonal
• 2 tbsp ginger, finely julienned
• 1 tbsp large red chili, deseeded and finely julienned on diagonal, optional
• 2 tsp light soy sauce (or all-purpose soy sauce)
• 2 tsp toasted sesame oil
• 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

1. Preheat Oven: Preheat your oven to 200°C/400°F (180°C fan) to prepare for baking the fish parcels.
2. Prepare Parcel: Lay a 2 x 25cm/10″ piece of foil on a work surface, then place a slightly smaller piece of parchment or baking paper on top. Place the fish fillets on the parchment.
3. Season Fish and Wrap: Sprinkle each side of the fish with a small pinch of salt and pepper. Drizzle 1/2 tsp of sake over each fish fillet. Fold the parchment paper around the fish to form a parcel, then wrap within the foil to seal it completely.
4. Bake: Place the foil parcels on a baking tray and bake in the preheated oven for 12 minutes, or until the internal temperature of the fish reaches 55°C/130°F or the flesh flakes easily when checked.
5. Rest: Remove the parcels from the oven and place them on plates. Carefully unwrap the foil, folding down the sides to form a small ‘boat’ to catch the sauce. Let the fish rest for 3 minutes while you heat the oil.
6. Heat Oil: Heat the peanut oil in a small saucepan or tiny skillet over medium heat until very hot and shimmering.
7. Sizzle: Top the fish with the green onion, ginger, and chili (if using). Drizzle with light soy sauce and toasted sesame oil. Pour the hot oil all over the aromatics on top of the fish, causing a dramatic sizzling effect.
8. Serve: Serve the fish immediately, eating directly out of the foil parcel and mixing the flaky fish generously with the sizzling sauce for maximum flavor.

Notes

• Use thin white fish fillets about 1.5 cm thick for best results to ensure even, quick cooking.
• If cooking sake is unavailable, mirin, Chinese cooking wine, or dry sherry make good substitutes.
• Only use green parts of the green onion for a mild, fresh onion flavor.
• The red chili is optional but adds a nice heat—remove seeds to reduce spiciness.
• Toasted sesame oil adds nutty richness; use light soy sauce for a milder saltiness.
• Carefully handle hot oil to avoid splatters when pouring over the fish.

Keywords: ginger steamed fish, foil baked fish, Asian fish recipe, healthy fish dinners, sizzling fish