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