AuthorBiteSizedSavor the elegance of our Steamed Fish in Soy Sauce, a dish that brings simplicity and sophistication to your table. This recipe transforms a humble fish into a tender, aromatic masterpiece infused with Asian-inspired flavors, perfect for any occasion.
The journey begins with a fresh fish, carefully prepared with diagonal slits to ensure even cooking. Rubbed with salt and stuffed with fragrant ginger and spring onion whites, the fish absorbs a medley of natural flavors from the inside out. Nestled on a bed of ginger slices for added aroma and to prevent sticking, it steams gently, locking in its delicate taste and flaky texture.
While the fish steams to perfection, a savory sauce comes together in minutes. A warm blend of light soy sauce, sugar, water, and sesame oil creates a rich and balanced glaze, ready to enhance the dish’s natural essence.
Once steamed, the fish is elevated with a medley of julienned ginger, spring onion greens, and the warm soy sauce. The finishing touch—a sizzling drizzle of hot vegetable oil—unleashes the aroma of the garnish, enhancing both the flavor and presentation. A sprinkle of fresh cilantro adds a pop of color and freshness, making this dish as visually appealing as it is delicious.
Serve the Steamed Fish in Soy Sauce as a centerpiece for family dinners or special occasions. Its tender texture, harmonious flavors, and fragrant aroma promise a dining experience that is light, wholesome, and unforgettable. This recipe is a true testament to the art of simple yet sophisticated cooking!
Rinse the fish and pat it dry. Make 2–3 diagonal slits on each side of the fish for even cooking.
Rub the fish with salt inside the cavity, then stuff some ginger and spring onion whites inside the fish cavity for flavor.
Arrange some ginger underneath the fish to prevent sticking and add flavor. Place the fish on a heatproof plate or dish that fits inside the steamer. Place the dish with the fish in the steamer. Cover and steam over medium heat for 12–15 minutes (depending on the fish’s size) or until the fish is cooked through.
While the fish is steaming, make the sauce. Combine light soy sauce, sugar, water, and sesame oil in a small saucepan. Heat until the sugar dissolves. Keep warm.
Carefully remove the steamed fish from the steamer. Drain any excess liquid from the plate.
Pour the warm soy sauce mixture over the fish and top it with julienned ginger, and spring onion greens.
Heat vegetable oil in a small pan over medium heat.
Drizzle the hot vegetable oil over the garnish to release its aroma. Top cilantro if using.
Ingredients
Directions
Rinse the fish and pat it dry. Make 2–3 diagonal slits on each side of the fish for even cooking.
Rub the fish with salt inside the cavity, then stuff some ginger and spring onion whites inside the fish cavity for flavor.
Arrange some ginger underneath the fish to prevent sticking and add flavor. Place the fish on a heatproof plate or dish that fits inside the steamer. Place the dish with the fish in the steamer. Cover and steam over medium heat for 12–15 minutes (depending on the fish’s size) or until the fish is cooked through.
While the fish is steaming, make the sauce. Combine light soy sauce, sugar, water, and sesame oil in a small saucepan. Heat until the sugar dissolves. Keep warm.
Carefully remove the steamed fish from the steamer. Drain any excess liquid from the plate.
Pour the warm soy sauce mixture over the fish and top it with julienned ginger, and spring onion greens.
Heat vegetable oil in a small pan over medium heat.
Drizzle the hot vegetable oil over the garnish to release its aroma. Top cilantro if using.
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