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Sizzling Ginger Steamed Fish Recipe

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4.8 from 104 reviews

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/sizzling-ginger-steamed-fish-recipe/