Description
Sizzling ginger steamed fish is a delicate and flavorful dish featuring tender white fish fillets steamed to perfection and topped with a hot aromatic ginger, green onion, and chili sauce. The fish is steamed in a foil parcel to retain moisture and baked until just flaky, then finished with a dramatic sizzle of hot oil and soy sauce, making a perfect balance of subtle steaming and fiery freshness.
Ingredients
Scale
Fish and Seasonings
- 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
- 1/2 cup green onion, green part only, finely sliced on the diagonal
- 2 tbsp ginger, finely julienned
- 1 tbsp large red chili, deseeded, finely julienned on diagonal (optional)
Sauces and Oils
- 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
- Preheat Oven: Preheat your oven to 200°C/400°F (or 180°C fan) to prepare for steaming the fish in the parcel.
- Prepare Parcel: Lay down a 2 x 25cm (10″) piece of foil on a clean surface, then place a slightly smaller piece of parchment or baking paper on top. Place the fish fillets on the parchment.
- Season and Wrap Fish: Sprinkle a small pinch of salt and white pepper on each side of the fish fillets. Drizzle 1/2 tsp of sake over the top of each fillet. Fold the parchment around the fish, then fold the foil over tightly to form a sealed parcel ensuring the fish is fully enclosed.
- Bake the Fish: Place the foil parcels on a baking tray and bake in the preheated oven for 12 minutes or until the internal temperature reaches 55°C (130°F) or the fish flesh flakes easily when checked. Thin fillets cook quickly within the parcel.
- Rest and Prepare Sauce: Remove parcels and place each on a plate. Carefully unwrap by folding down sides of the foil to form a “boat” that will catch the sauce. Rest the fish for 3 minutes while heating the oil.
- Heat Oil: In a small saucepan or tiny pan, heat the peanut oil over medium heat until hot and shimmering.
- Sizzle the Toppings: Top the fish with green onion, ginger, and chili. Drizzle with light soy sauce and toasted sesame oil. Pour the hot peanut oil over the aromatics on the fish – it will sizzle dramatically, releasing fragrant steam and flavor.
- Serve Immediately: Serve the fish straight from the foil. Squidge the flaky fish pieces in the flavorful sauce before eating for the best experience.
Notes
- Use thin white fish with firm texture for steaming, such as cod, snapper, or sea bass.
- Sake can be substituted with mirin, Chinese cooking wine, or dry sherry if unavailable.
- The green part of the green onion adds freshness without overpowering the dish.
- Red chili is optional but adds a nice mild heat and color contrast.
- Hot oil poured over aromatics is essential for the signature sizzling effect and flavor release.
- Ensure foil parcels are sealed tightly to trap steam and cook the fish evenly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: steamed fish, ginger fish recipe, baked fish fillet, Asian fish dish, sizzling ginger sauce, foil steam fish
