Print

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/sizzling-ginger-steamed-fish-recipe/