Asian steamed fish with ginger and soy

This steamed fish with ginger and soy is a light, healthy and delicious way to increase your fish intake for the week. Any white fish like coral trout, snapper, bream, barramundi or silver perch will work perfectly.

  • 40 mins cooking
  • Serves 6
  • Print


Asian steamed fish with ginger and green onion salad
  • 6 green onions (scallions), sliced thinly
  • 8 centimetre (3¼-inch) piece fresh ginger (40g), shredded finely
  • 1.5 kilogram (3-pound) cleaned whole fish
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon chinese cooking wine
  • 1 1/2 tablespoon light soy sauce
  • 2 teaspoon white (granulated) sugar
  • 1 tablespoon peanut oil
  • 1 cup lightly packed fresh coriander (cilantro) sprigs
  • 1 teaspoon sesame oil


Asian steamed fish with ginger and green onion salad
  • 1
    Combine onion and ginger in small bowl. Pat fish dry with absorbent paper. Use sharp knife to score fish in a criss-cross pattern on both sides. Place one-third of the ginger mixture in fish cavity.
  • 2
    Bring large wok of water to the boil. Line large steamer basket (large enough to fit neatly over the wok) with a heatproof plate or shallow dish lined with baking paper.
  • 3
    Spread one-third of the remaining ginger mixture over baking paper; top with fish, sprinkle with half the remaining ginger mixture. Place steamer basket over simmering water. Pour combined stock, wine, sauce and half the sugar over the fish. Cover; steam fish about 15 minutes or until cooked through. Transfer fish to serving platter; pour hot stock mixture over fish. Sprinkle with remaining ginger mixture and remaining sugar.
  • 4
    Heat peanut oil in small saucepan until very hot; pour over fish. Sprinkle fish with coriander; drizzle with sesame oil.


Serve with steamed rice, buk choy or gai lan (chinese broccoli).

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