Dinner

Sizzling Ginger Steamed Fish Recipe

ByAiden Wells February 13, 2026February 13, 2026

Introduction

This sizzling ginger steamed fish is a light and flavorful dish that combines tender white fish with the sharp aroma of fresh ginger and green onion. It’s simple to prepare and perfect for a healthy weeknight dinner with a touch of elegance.

The image shows two pieces of cooked fish fillets placed on white parchment paper, resting on a white marbled surface. The fish is light golden brown with a slightly glossy texture and is topped with thin strips of green herbs and red chili slices, adding a fresh and colorful contrast. A golden liquid is being poured over the fish from a metal ladle, creating bubbles and a glistening effect on the fillets. In the background, a white bowl with a green salad is slightly blurred, emphasizing the close-up view of the fish. photo taken with an iphone --ar 4:5 --v 7

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, 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 chilli, deseeded and finely julienned on diagonal (optional)
2 tsp light soy sauce (or all-purpose soy)
2 tsp toasted sesame oil
2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C (fan).
Step 2: Prepare a parcel by placing a 25cm x 25cm (10″ x 10″) piece of foil on your work surface. Top it with a slightly smaller piece of parchment or baking paper. Place the fish fillets on the paper.
Step 3: Season each side of the fish with a small pinch of salt and pepper. Drizzle 1/2 teaspoon of sake over the top of each fillet. Fold the paper around the fish to form a parcel, then wrap the foil around it to seal.
Step 4: Place the parcels on a baking tray and bake for 12 minutes, or until the internal temperature reaches 55°C (130°F), or until the fish flakes easily when checked.
Step 5: Remove the parcels and place each on a plate. Unwrap carefully, folding down the sides to create a “boat” to catch the sauce. Let the fish rest for 3 minutes while you heat the oil.
Step 6: Heat the peanut oil in a small saucepan over medium heat until hot but not smoking.
Step 7: Top the fish with the green onion, ginger, and chilli. Drizzle the soy sauce and toasted sesame oil over the fish, then carefully pour the hot peanut oil over the toppings. The oil will sizzle, releasing the aromas.
Step 8: Serve immediately. Eat the fish straight from the foil parcel, mixing the flaky pieces with the sauce for maximum flavor.

Tips & Variations

Use mirin or dry sherry if you don’t have cooking sake for a similar flavor.
Add more chilli if you like extra heat or omit it for a milder dish.
Try using other firm white fish like cod or haddock if preferred.
Serve with steamed rice or sautéed greens to complete the meal.

Storage

Store any leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to avoid drying out the fish. The sauce can be warmed separately and poured over the fish before serving.