Everyday Kitchen

Chinese · Dinner

Steamed Fish with Ginger

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Steamed Fish with Ginger is a Chinese dish. Use a rimmed plate to collect the fish juices.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Steamed Fish with Ginger. The photograph shows a larger fish portion; this recipe uses fillets.
The photograph shows a larger fish portion; this recipe uses fillets. Representative photograph of Steamed Fish with Ginger. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Fish

Sauce

Finish

Steam

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 5 min

  1. Place 600 g white fish fillets, 20 g ginger, cut into matchsticks, ¼ tsp salt on a heatproof rimmed plate that fits the steamer.

Steam · About 15 min

  1. Bring 1000 ml water to a boil. Steam fish covered for 10–15 minutes until 63°C / 145°F.

    Check: Look for this result: 63°C / 145°F.

Dress · About 5 min

  1. Warm 30 ml soy sauce, 15 ml water, 5 g sugar until sugar dissolves. Pour over fish. Scatter onions from 30 g spring onions, sliced, 20 ml neutral oil; heat its oil until shimmering and spoon carefully over onions.

    Check: Look for this result: shimmering and spoon carefully over onions.

Tips

  • Use a rimmed plate to collect the fish juices.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use salmon fillets; check their thickest part.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Steamed Fish with Ginger one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Steamed Fish with Ginger?

Use a rimmed plate to collect the fish juices.

What can I substitute in Steamed Fish with Ginger?

Use salmon fillets; check their thickest part.

Can I prepare Steamed Fish with Ginger ahead?

Prepare the measured ingredients for Steamed Fish with Ginger one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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