Steamed Fish with Ginger

Name: Steamed Fish with Ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600 g white fish fillets; 20 g ginger, cut into matchsticks; ¼ tsp salt; 30 ml soy sauce; 15 ml water; 5 g sugar; 30 g spring onions, sliced; 20 ml neutral oil; 1000 ml water

Draft recipe — not kitchen-tested

Non-vegEasy

Diet: Non-veg · High-protein

Steamed Fish with Ginger is a Chinese dish. Use a rimmed plate to collect the fish juices.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Cuisine

Chinese

Course

Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Fish

600 g white fish fillets
20 g ginger, cut into matchsticks
¼ tsp salt

Sauce

30 ml soy sauce
15 ml water
5 g sugar

Finish

30 g spring onions, sliced
20 ml neutral oil

Steam

1000 ml water

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 5 min

Place 600 g white fish fillets, 20 g ginger, cut into matchsticks, ¼ tsp salt on a heatproof rimmed plate that fits the steamer.Step 1 complete

Steam · About 15 min

Bring 1000 ml water to a boil. Steam fish covered for 10–15 minutes until 63°C / 145°F.
Check: Look for this result: 63°C / 145°F.
Step 2 complete

Dress · About 5 min

Warm 30 ml soy sauce, 15 ml water, 5 g sugar until sugar dissolves. Pour over fish. Scatter onions from 30 g spring onions, sliced, 20 ml neutral oil; heat its oil until shimmering and spoon carefully over onions.
Check: Look for this result: shimmering and spoon carefully over onions.
Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

FAQ

What matters most when making Steamed Fish with Ginger?

Use a rimmed plate to collect the fish juices.

What can I substitute in Steamed Fish with Ginger?

Use salmon fillets; check their thickest part.

Can I prepare Steamed Fish with Ginger ahead?

Prepare the measured ingredients for Steamed Fish with Ginger one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Ingredients