Sizzling Ginger Steamed Fish Recipe

Introduction

This sizzling ginger steamed fish is a light and flavorful dish that highlights delicate white fish fillets steamed to perfection. The hot oil poured over fresh ginger, green onion, and chili creates an irresistible aroma and taste, making it a quick and impressive meal.

Ingredients

• 2 x 180g (6 oz) thin white fish fillets, skinless (~1.5 cm / 2/3″ thick)
• 1 tsp cooking sake (substitute: mirin, Chinese cooking wine, or dry sherry)
• Small pinch salt
• Small pinch white pepper (substitute black pepper)
• 1/2 cup green onion, green part only, finely sliced on diagonal
• 2 tbsp ginger, finely julienned
• 1 tbsp large red chili, deseeded and finely julienned on diagonal (optional)
• 2 tsp light soy sauce (or all-purpose soy sauce)
• 2 tsp toasted sesame oil
• 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F) or 180°C fan.
2. Step 2: Prepare a parcel by placing a 25cm x 25cm (10″ x 10″) piece of foil on your work surface, then top it with a slightly smaller piece of parchment or baking paper. Place the fish fillets on the parchment.
3. Step 3: Season both sides of the fish with a small pinch of salt and white pepper. Drizzle each fillet with 1/2 teaspoon of sake. Fold the parchment around the fish first, then wrap securely with the foil to form a parcel.
4. Step 4: Place the parcels on a baking tray and bake for 12 minutes, or until the fish reaches an internal temperature of 55°C (130°F) or flakes easily when tested. Thin fillets cook quickly when enclosed.
5. Step 5: Remove the parcels from the oven and place each on a plate. Carefully unwrap, folding down the edges to create a “boat” to catch the sauce. Let the fish rest for 3 minutes while you heat the oil.
6. Step 6: In a small saucepan or pan, heat the peanut oil over medium heat until hot but not smoking.
7. Step 7: Top the fish with the green onion, julienned ginger, and chili if using. Drizzle with soy sauce and sesame oil. Carefully pour the hot peanut oil over the garnishes—the sizzling sound signals the perfect infusion of flavors.
8. Step 8: Serve immediately. Eat the fish straight from the foil, mixing the flaky fish with the aromatic sauce for best flavor.

Tips & Variations

• Use fresh ginger and green onions for the best aroma and taste. Adjust the amount of chili according to your heat preference.
• Substitute peanut oil with any neutral oil that handles heat well, such as grapeseed or canola oil.
• Serve with steamed rice or lightly sautéed greens for a complete meal.

Storage

Store any leftover fish and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. It is best eaten fresh for optimum flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, this method works well with most white fish fillets like cod, snapper, or sea bass, as long as they are relatively thin so they cook quickly.

What if I don’t have sake or mirin?

You can substitute cooking sake with dry sherry, Chinese cooking wine, or even a small splash of white wine. The purpose is to add a subtle depth and aroma to the fish.

Sizzling Ginger Steamed Fish Recipe

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A delicate and flavorful Sizzling Ginger Steamed Fish recipe featuring thin white fish fillets seasoned with sake, ginger, and scallions, gently baked to perfection, then topped with a vibrant hot oil sauce that sizzles and infuses the fish with aromatic Asian-inspired flavors.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Fish and Seasoning

• 2 x 180g (6 oz) thin white fish fillets, skinless (~1.5 cm/2/3″ thick)
• 1 tsp cooking sake (or mirin, Chinese cooking wine, dry sherry)
• Small pinch salt
• Small pinch white pepper (or black pepper)

Toppings and Sauce

• 1/2 cup green onion green part only, finely sliced on diagonal
• 2 tbsp ginger, finely julienned
• 1 tbsp large red chili, deseeded and finely julienned on diagonal (optional)
• 2 tsp light soy sauce (or all-purpose soy sauce)
• 2 tsp toasted sesame oil
• 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

1. Preheat the oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced. This sets the ideal temperature for steaming the fish in the foil parcel.
2. Prepare the parcel: Lay a 25cm x 25cm (10 x 10 inch) piece of foil on your work surface, then top it with a slightly smaller piece of parchment or baking paper. Place the fish fillet on top of the paper.
3. Season and wrap the fish: Sprinkle a small pinch of salt and white pepper on both sides of each fish fillet. Drizzle 1/2 teaspoon sake over the top of each fillet. Fold the parchment around the fish first to form a package, then wrap tightly with the foil to create a sealed parcel that will steam the fish.
4. Bake the fish: Place the parcels on a baking tray and bake for about 12 minutes. The fish is done when its internal temperature reaches 55°C (130°F) or when the flesh flakes easily. You can pierce the foil with a thermometer to check or carefully open the parcel to test.
5. Rest the fish: Remove the parcels to plates and gently unwrap, folding down sides of the foil to form a “boat” that will catch the sauce. Let the fish rest for 3 minutes while you heat the oil.
6. Heat the oil: In a small saucepan or pan over medium heat, heat the peanut (or vegetable) oil until very hot but not smoking.
7. Assemble and sizzle: Top the fish with the finely sliced green onion, julienned ginger, and chili (if using). Drizzle the soy sauce and toasted sesame oil over the toppings. Finally, pour the hot oil evenly over the green onion and ginger – it will sizzle dramatically, releasing the aromatics and flavors.
8. Serve immediately: Enjoy the fish directly from the foil parcel, mixing the flaky fish pieces well with the infused sauce for maximum flavor.

Notes

• Use thin fish fillets about 1.5 cm thick so they cook quickly and evenly inside the foil parcel.
• Substitute cooking sake with mirin, Chinese cooking wine, or dry sherry if unavailable.
• Only use the green part of the green onion for the topping for a mild onion flavor and attractive color.
• The red chili is optional for those who prefer some heat.
• Light soy sauce complements the delicate fish flavors best; all-purpose soy sauce can be used as a substitute.
• The hot oil pour is key to releasing the aroma of the ginger and green onion and to creating the iconic sizzling effect.

Keywords: sizzling fish, ginger fish, steamed fish recipe, baked fish, Asian fish recipe, ginger soy fish, healthy fish dish