A quick and healthy Steamed White Fish with Ginger-Soy Drizzle recipe that transforms simple ingredients into a delightful meal in under 30 minutes.
Ingredients
For the Fish
4 fillets White Fish Choose mild options like cod, halibut, or tilapia
4 tablespoons Low Sodium Soy Sauce
1 inch Fresh Ginger Julienned; half for steaming, half for topping
1 large Carrot Julienned
2 stalks Green Onions Thinly sliced
1/4 cup Fresh Cilantro Chopped
1 piece Red Chili Thinly sliced, optional
1 tablespoon Sesame Seeds
For the Ginger-Soy Drizzle
4 tablespoons Low Sodium Soy Sauce
2 tablespoons Water Or low sodium vegetable broth
1 inch Fresh Ginger Grated
2 cloves Garlic Minced
1 teaspoon Sugar Or maple syrup
1 tablespoon Toasted Sesame Oil
2 tablespoons Neutral Cooking Oil Vegetable or canola
Equipment
Steamer
Pot
Wok
Bowls
Plates
Step-by-Step Instructions
Prepare Fish: Pat the white fish fillets dry and sprinkle with soy sauce and half of the ginger.
Add Carrots: Arrange julienned carrots alongside the fish on the plates.
Prepare Steamer: Fill a pot with water and bring it to a boil. Position a steamer basket over the pot.
Steam Fish: Place the plates into the steamer and cover, steaming for 6-10 minutes.
Prepare Topping: Mix remaining ginger, green onion whites, cilantro, and red chili in a bowl.
Make Drizzle: Whisk together soy sauce, water, ginger, garlic, sugar, and sesame oil.
Finish & Serve: Remove plates from steamer and top with the mixture; pour hot oil over top.
Notes
This dish can be easily paired with cooked rice making a filling dinner.
Store leftovers in an airtight container for up to 2 days. It’s best consumed fresh.
