This easy recipe for Ginger Soy Asian Steamed Fish is spectacularly delicious and healthy. It comes together in just 15 minutes and you don’t even need a steamer.
I can’t keep silent any longer. It’s time be real and reel it in. When people proclaim they don’t like any fish due to fishy-ness, it’s probably because their fish either wasn’t fresh or it wasn’t cooked right. It could be a bad cut. If fish tastes fishy, something’s messed up. I said it. Please don’t be mad or TP my house 😇
Being an Asian American raised in Southern CA, we basically lived on alltheseafood all my life. Steaming hot, aromatic, stunningly flavorful fish was on the dinner table every week.
The best Asian steamed fish involves fresh whole fish and big steamers. In downtown L.A. markets, that means doing some high-jumping plyometrics among a chaos of grandmas in order to get the fish guy’s attention, followed by brazenly pointing to the live red snapper you want for supper.
Thankfully, you don’t have to do any of that. This is my toned-down, Monday night version of Asian steamed fish that’s so easy and tasty, it’ll knock your plyos off…
This 15-Minute Ginger Soy Asian Steamed Fish is based on the real deal whole-fish recipes I grew up on, but way more manageable for weeknights. The Littles love this one and there’s no fish bone worries. It’s so yummy, it doesn’t need the classic hot oil drizzle at the end, which saves us calories.
Oh, and did I say there’s no steamer involved? For reals, Friends. If you’ve got a microwave, you’ve got this. All you need is a 6-minute zap and you’ve got yourself a steamin’ hot deal.
Asian Steamed Fish with no bones, no steamer, and 15 minutes. Slightly scandalous and totally delicious.Print
This super easy recipe for Ginger Soy Asian Steamed Fish is spectacularly delicious and healthy. It comes together in just 15 minutes (or less) and you don’t even need a steamer.
- 1 1/2 to 2 lbs high quality white fish fillets,1-inch thickness (see note below)
- 6 TB low sodium, good quality soy sauce
- 2 TB toasted Asian sesame oil
- 2 TB Asian rice cooking wine
- 4 TB fresh ginger, thinly sliced (matchsticks)
- 2 tsp granulated sugar
- 1 tsp garlic powder
- 1/2 tsp white pepper (or freshly ground black pepper)
- 1/4 cup freshly chopped cilantro leaves
- 4 stalks thinly sliced green onions
- Dry fish fillets thoroughly with paper towels. Place in a single layer in a 9×13 glass dish or other large microwavable dish.
- In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. Pour evenly over the fish, ensuring that both sides of fillets are coated with sauce. Sprinkle evenly with cilantro and green onions on top of fillets. Tightly cover dish with two layers of cling wrap. Microwave on high for 4-6 minutes, depending on thickness of your fish; if your microwave doesn’t have a turntable, be sure to rotate the dish halfway into cook time. If needed, add another 1-2 minutes of cook time; cooked fish should be firm and flaky at the center.
- Carefully serve while hot.
* It’s important to use the right kind of fish. A mild, semi-firm, somewhat flaky white fish is best. Try to use 1-inch thick fillets of: Sea bass, flounder, halibut, or snapper (also known as rockfish.) Cod may work if you can get good fillets that are at least 1-inch thick.
* I used toasted black sesame seeds for garnish
Source: Chew Out Loud
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