How to Make Steamed Fish with Ginger and Soy Sauce at Home

By Avi Green August 08, 2024

For barbecue enthusiasts seeking a new culinary adventure, learning how to make steamed fish with ginger and soy sauce can be an exciting and rewarding journey. This method brings out the delicate flavors of the fish while infusing it with the bold notes of ginger and soy sauce. It's a refreshing departure from typical grilled or barbecued fish preparations and offers a healthier, aromatic alternative.

Why Choose Steamed Fish?

Steaming fish is a fantastic cooking method that preserves the fish's moisture, tenderness, and nutritional value. Unlike grilling or frying, steaming doesn't involve added fat, making it a healthier choice. Additionally, the combination of ginger and soy sauce creates a harmonious balance of flavors that enhances the natural taste of the fish.

Ingredients You'll Need

1 whole fish (sea bass, snapper, or similar), cleaned and scaled
2 tablespoons of soy sauce
1 tablespoon of sesame oil
2 inches of fresh ginger, julienned
2-3 green onions, cut into thin strips
Fresh cilantro leaves for garnish
Lime or lemon wedges (optional)

Preparation Steps

Selecting the Fish

For the best results, choose fresh fish from a trusted source. Sea bass and snapper are excellent options due to their firm texture and mild flavor. Ensure the fish is cleaned, scaled, and gutted before cooking.

Marinating the Fish

Begin by marinating the fish with a mixture of soy sauce and sesame oil. Rub the marinade generously over the entire fish, ensuring it reaches the crevices and inside the cavity. Let the fish marinate for at least 15 minutes to allow the flavors to penetrate.

Setting Up the Steamer

Set up your steamer by filling a large pot with water and bringing it to a boil. Place a steaming rack or bamboo steamer basket above the water. If you don't have a steamer, you can fashion one using a heat-proof plate elevated on a trivet inside the pot.

Arranging the Fish

Place the marinated fish on a heat-proof plate, ensuring there is enough space for the steam to circulate. Scatter the julienned ginger and green onion strips over the fish to infuse it further with their flavors.

Steaming the Fish

Carefully place the plate with the fish into the steamer. Cover the pot with a tight-fitting lid and steam the fish for about 15-20 minutes, depending on the size of the fish. To check for doneness, insert a fork into the thickest part of the fish; it should flake easily.

Preparing the Sauce

While the fish is steaming, prepare the ginger soy sauce. In a small bowl, combine soy sauce, sesame oil, and a splash of water. You can also add a dash of sugar to balance the flavors. Mix well until the ingredients are blended.

Plating and Serving

Once the fish is fully cooked, carefully remove it from the steamer and transfer it to a serving platter. Pour the prepared ginger soy sauce over the fish, ensuring it is evenly coated.

Garnish the dish with fresh cilantro leaves and additional green onion strips. Serve the steamed fish with lime or lemon wedges on the side for a zesty kick.

Tips for Perfect Steamed Fish

Ensure the fish is fresh for the best flavor and texture.
Use a meat thermometer to check for doneness; the internal temperature should be around 145F (63C).
Don't over-steam the fish, as it can become dry and lose its delicate texture.
Experiment with additional aromatics like garlic or chili peppers for a spicy twist.

Why Barbecue Enthusiasts Should Try This Dish

As a barbecue enthusiast, you're no stranger to bold flavors and innovative cooking techniques. Steamed fish with ginger and soy sauce offers a delightful change of pace, showcasing the versatility of fish in a way that's both healthy and delicious. This method allows you to appreciate the fish's natural flavors without overpowering them with heavy sauces or marinades.

Moreover, it's an impressive dish to serve at gatherings, demonstrating your culinary skills and adventurous palate. The steamer method is also a great conversation starter, especially among fellow food enthusiasts.