Skip to content

15-Minute Ginger Soy Asian Steamed Fish

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.

Ginger Soy Asian Steamed Fish

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…

Ginger Soy Asian Steamed Fish 2

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.

15-Minute Ginger Soy Asian Steamed Fish

4.88 from 8 ratings
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.
Prep Time: 8 mins
Cook Time: 6 mins
Total Time: 14 mins
Servings: 4 -6


  • 1 ½ 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
  • ½ tsp white pepper, or freshly ground black pepper
  • ¼ 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 9x13 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
Course: Dinner, Main
Cuisine: Asian

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source: Chew Out Loud

The Sea is Where It’s At:

  1. Honey Lime Shrimp with Sriracha


  1. Fish with Black Bean Sauce

Chinese Fish with Black Bean Sauce

  1. The BEST Cioppino (Seafood Stew)


  1. Mahi Mahi with Pineapple Mango Salsa

Mahi Mahi with Salsa


Add a comment

Recipe Rating


    • Alexanna

    What would you serve with this?

      • Amy Dong

      It’s delish with jasmine rice or even brown rice 🙂

        • Alexanna

        Thank you!

        We absolutely loved this dish! I served it with basmati in the end (all I had), sprinkled with toasted sesame seeds and then the sauce drizzled all over. Pak Choi on the side… delicious 🙂

    • Shrier Barbara

    Can this be made in the oven?

      • Amy Dong

      You can definitely bake this, though they’ll have more of a baked texture vs steamed.

    • Dee
    • 5 stars

    I made this for dinner tonight. It was fast and my husband and I loved it. This will be in the lineup for quick weeknight meals. Thank you!

    • Radhika Sachdev
    • 5 stars

    This recipe is amazing ! It’s absolutely delicious! Thanks so much for sharing this recipe. It’s definitely going to be a keeper in our house.

      • chewoutloud

      So happy your family likes this dish 🙂

    • Leigh Barker
    • 5 stars

    This was very easy and very good! We used Halibut!

      • chewoutloud

      We love halibut, too! 🙂

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week