Steamed Fish with Ginger and Soy Sauce Recipe

Steamed Fish with Ginger and Soy Sauce is a beloved classic in Asian home kitchens for good reason—perfectly tender fish, kissed with warm ginger and doused in a savory, aromatic soy sauce. This recipe captures everything I adore about this dish: it’s light yet deeply flavorful, beautifully fresh, and comes together in just over half an hour. If you’ve never tried making steamed fish at home, you’re about to discover how simple (and impressive!) it can be.

this Recipe

Ingredients You’ll Need

The beauty of Steamed Fish with Ginger and Soy Sauce is that each ingredient shines in its own way—aromatics infuse the fish, fresh veggies bring gorgeous color and crunch, and the sweet-salty sauce ties everything together. With such a short list, every component truly counts.

• White fish fillet (12-14 oz, skin-on): Grouper, snapper, cod, or halibut all work beautifully—the mildness lets those ginger-soy flavors sing.
• Toasted sesame oil: Adds irresistible nuttiness and gloss to the fish before steaming.
• Salt & black pepper: Essential for simple seasoning—season both the fish and the sauce layers.
• Fresh ginger (1.5-inch piece, julienned): The heart of the dish—don’t skimp! It mellows during steaming and leaves the fish deeply aromatic.
• Scallions (4-5 stalks, julienned): Lend both freshness and a gorgeous pop of green on top.
• Onion (small, very thinly sliced or half a medium): Adds subtle sweetness and texture.
• Carrot (half, julienned): For sweetness and bright color—totally optional but delightful.
• Olive oil (for sauce): Helps sauté the aromatics—neutral oil is fine if you prefer.
• Shallots (2 small, minced, optional): Add a soft oniony sweetness to the sauce, but you can skip if you want it even simpler.
• Garlic (2-3 cloves, minced): Because garlic makes almost everything better!
• Soy sauce (1.5–2 tablespoons): Forms the backbone of the savory, craveable sauce—use your favorite kind.
• Extra salt & black pepper (for sauce): Adjust to your taste for a perfectly seasoned finish.

Variations

One of my favorite things about Steamed Fish with Ginger and Soy Sauce is how easily you can switch things up to match your mood or pantry. Don’t be afraid to play—this recipe adores a good improv based on what’s in season, your favorite flavors, or dietary needs.

• Whole fish presentation: If you’ve got a big steamer and you’re up for a show-stopper, steam a whole fish! It’s dramatic and perfect for special occasions.
• Add mushrooms: Toss in thinly sliced, rehydrated shiitake mushrooms alongside the veggies for earthy depth—this hack is especially beloved in Vietnamese homes.
• Low-sodium option: Use reduced-sodium soy sauce or even tamari if you want to keep things lighter or gluten-free.
• Spicy twist: Add a few slices of fresh chili to the sauce or on top for gentle heat.
• Make it vegetarian: The ginger-soy sauce is just as divine over thick slabs of steamed tofu!

How to Make Steamed Fish with Ginger and Soy Sauce

Step 1: Season and Prep the Fish

Lay your fish fillet on a shallow, heat-safe plate—the kind you’ll use in your steamer. Massage it lovingly with toasted sesame oil, salt, and pepper. This is your chance to get that subtle flavor throughout! Set it aside while you prep your aromatics.

Step 2: Slice, Dice, and Julienne the Aromatics

Peel and cut your ginger, scallions, onion, and carrot—the thinner, the better for even steaming and gorgeous presentation. Mince your garlic and shallots for the sauce, setting everything within arm’s reach.

Step 3: Sizzle and Simmer the Sauce

Warm olive oil in a small pot over medium heat. Add the shallots and garlic, stirring just until fragrant—then add in the minced ginger. Pour in the soy sauce, a pinch of salt, and fresh black pepper; let it all bubble gently to meld the flavors. Pour this smoky, aromatic sauce into a bowl until you’re ready to finish the fish.

Step 4: Steam the Fish with Veggies

Arrange your prepared ginger, onion, and carrot in a loose pile on top of the fish. Cover the plate tightly with foil and set it inside your prepared steamer. Let the magic happen for 8–9 minutes as those flavors infuse every bite.

Step 5: Finish with Sauce and Scallions

Carefully unveil your steamed fish (watch for the hot steam!). Remove the foil, then pour that incredible ginger-soy sauce all over. Top immediately with your julienned scallions. Put the steamer lid back on for a final 4–6 minutes, just until the fish flakes easily and everything smells heavenly.

Step 6: Serve and Savor

Transfer your Steamed Fish with Ginger and Soy Sauce to the table while hot, and serve up with fragrant white rice. Add a final sprinkle of cilantro if you’re feeling fancy. Time to dig in!

How to Serve Steamed Fish with Ginger and Soy Sauce

Garnishes

The finishing touch makes all the difference: scatter a snowy shower of fresh julienned scallions and a little cilantro (if you like!) over the fish just before serving. Their crispness and color are classic, and every bite feels extra fresh and festive.

Side Dishes

Steamed Fish with Ginger and Soy Sauce is destined for a pile of steaming jasmine rice to soak up the fragrant sauce. I love pairing it with simple stir-fried greens like baby bok choy or a crunchy cucumber salad for balance. You can even add tangy pickled veggies for a refreshing, palate-cleansing side.

Creative Ways to Present

Let this dish shine on a pretty platter, letting the vibrant carrots, scallions, and onion peek through the glistening sauce. For parties, try steaming smaller fillets and serving them individually topped with extra ginger and scallion “nests”—they look elegant and feel restaurant-level special!

Make Ahead and Storage

Storing Leftovers

If you have leftover Steamed Fish with Ginger and Soy Sauce, store it in an airtight container in the fridge for up to two days. Keep some extra sauce on the side—reheating brings everything back to life, but be gentle to avoid drying out the delicate fish.

Freezing

While freezing is possible, the texture of steamed fish can change a bit—becomes softer and sometimes watery. If you need to freeze, wrap the fish and sauce well and use within a month for best results. Defrost overnight in the fridge before reheating gently.

Reheating

Warm leftover fish gently in the microwave or in a steamer, adding a splash of water or more sauce to keep it moist. Avoid high heat or long reheating, which can make the fish tough or dry—the goal is just to get it back to that just-cooked tenderness.

FAQs

Final Thoughts

There’s something truly special about tucking into a plate of Steamed Fish with Ginger and Soy Sauce—it feels nourishing, satisfying, and just a bit celebratory every single time. I hope you treat yourself (and maybe someone you love) to this beautiful dish soon. It just might become your new weeknight staple!

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