What can I do with the fish carcass?

Use fish carcasses to make a rich and flavorful fish stock. Simmer the bones with aromatics like onions, garlic, ginger, and herbs for about an hour. Strain the liquid, and you’ll have a homemade stock perfect for soups, stews, and sauces.

Can I use fish fillets for this recipe?

Yes, you can! Simply choose your favorite white fish fillets and steam them just like a whole fish. Fillets cook faster and are easier to handle, making them a convenient option for this steamed fish with ginger and soy sauce recipe.

What is the best way to steam a fish?

Use a large pot or wok with a steaming rack. Add a few inches of water, place the fish on a heatproof platter, and steam over high heat until it’s fully cooked.

Steaming fish is popular in Asian cuisine. Why hasn’t it caught on with Western chefs?

Steaming fish is a staple in Asian cuisine, but Western chefs have traditionally preferred roasting or deep frying. Recently, however, many are embracing Asian steamed fish for its healthy, clean flavor.

Do steamed fish dishes taste as good as fried ones?

They’re different experiences. Steamed fish retains natural moisture and sweetness, while fried fish is crispier. Both can be delicious in their own way.

Steamed Fish with Soy Sauce

Name: Steamed Fish with Soy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: chinese
Ingredients: Whole fish, around 2 pounds. Choose tilapia, red snapper, sea bass, sea bream, or white fish.; 1 teaspoon salt, for rubbing on the fish before steaming; 1 tablespoon oil. Vegetable, avocado, canola, or rice bran oil.; 1/4 cup ginger, thinly sliced into matchstick sizes; 1/2 cup green onion, sliced long and thing about 2-inch pieces; 1/3 cup shallot, sliced long and thin; 1/3 cup red peppers. Choose hot peppers for heat or sweet bell peppers for no heat, sliced long and thin.; 2 tablespoons soy sauce; 1 1/2 tablespoons oyster sauce; 2 teaspoons sugar; 1/2 teaspoon ground pepper. Add more as needed; 1/2 cup stock (unsalted chicken or vegetable); optional ingredients: add 1-2 teaspoons Chinese Shaoxing wine or toasted sesame oil to your soy sauce mixture for extra flavor

Description

Chinese-style Steamed fish with soy sauce and ginger is the perfect family-style fish dish. It’s easy to prepare, healthy, and packed with delicious aromatics. This impressive and flavorful meal is sure to wow your friends and family!

Ingredients

Scale

Whole fish, around 2 pounds. Choose tilapia, red snapper, sea bass, sea bream, or white fish.
1 teaspoon salt, for rubbing on the fish before steaming
1 tablespoon oil. Vegetable, avocado, canola, or rice bran oil.
1/4 cup ginger, thinly sliced into matchstick sizes
1/2 cup green onion, sliced long and thing about 2-inch pieces
1/3 cup shallot, sliced long and thin
1/3 cup red peppers. Choose hot peppers for heat or sweet bell peppers for no heat, sliced long and thin.
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sugar
1/2 teaspoon ground pepper. Add more as needed
1/2 cup stock (unsalted chicken or vegetable)
optional ingredients: add 1-2 teaspoons Chinese Shaoxing wine or toasted sesame oil to your soy sauce mixture for extra flavor

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Instructions

Clean and Prep: Descale, remove innards, and rinse well. Pat dry with paper towels. Make two or three slits along the top of the fish to help flavors penetrate. Rub salt all over the fish, including the interior part in the belly area.
Stuff with Aromatics: Divide the aromatics in half. Use one portion for steaming and the other for the soy sauce seasoning. Gently crush the ginger, garlic, and green onion to release their flavors. Stuff them inside the fish’s belly and tuck some into the slits on the sides. Place a few aromatics on top and reserve red pepper slices and green onion tops for garnish.
Set Up Your Steamer: Fill a large wok or big steamer basket with a few inches of water. Put a steamer rack inside, then place the fish on a heatproof platter. Bring it to a simmer. If your lid doesn’t fit over the entire fish, you can wrap foil around the fish or trim the tail as needed. See the image below.
Steam the Fish: Carefully lower the platter onto the steamer rack. Steam fish for 10–15 minutes, depending on the fish’s thickness. Check for doneness at the thickest part of the fish—it should flake easily at around 135°F internal temperature.
Prepare the Soy Sauce Mixture: While the fish steams, sauté your remaining aromatics in vegetable oil or sesame oil in a small saucepan until fragrant. Add soy sauce, oyster sauce, sugar and pepper. Adjust the seasoning to taste. Saute until salt and sugar melt, then set aside.
Finish and Serve: Once the fish is done, pour the hot soy sauce mixture over it. Top with extra ginger, spring onions, or fresh red peppers. Serve immediately.

Notes

Choose plump fish like tilapia, red snapper, sea bass, or sea bream. These types of fish have thick, meaty sections below the dorsal fins that stay tender and flavorful during steaming.
Always look for the freshest fish possible. Fresh fish should have clear eyes and shiny, firm skin. Avoid any with a strong fishy smell, as this indicates the fish may not be fresh.
Head to your local fishmonger to select your whole fish. A knowledgeable fish monger can help you pick the best whole fish and make sure it’s fresh.
Save the fish carcass, especially the fish head, to make a flavorful broth. The rich flavors from the fish head create an excellent vegetarian broth that you can use in your future recipes.
If you’re using frozen fish, make sure to let it thaw completely in the refrigerator before steaming for the best tender and flakey steamed fish.

Prep Time: 10
Cook Time: 20
Category: fish recipes
Method: steaming
Cuisine: chinese, thai, international