Steamed Fish with Ginger and Herbs
Delicate white fish steamed with ginger, garlic and spring onion: a light supper with hardly any fat.
Steaming is the gentlest way to cook fish and keeps it tender and moist. You barely need any oil; the flavour comes from ginger, garlic and spring onion. The result is just 190 kcal and over 30 g of protein per serving.
Which fish to use
- Any white fish: pike-perch, hake, cod or sea bass.
- Fillets 2–3 cm thick cook evenly.
- Thaw frozen fish in advance on a shelf in the fridge.
Nutrition
Per serving (≈ 200 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Prepare the fish
Rinse the fillets, pat them dry and cut them into portions. Season lightly with salt and squeeze over a little lemon juice.
Cut the aromatics
Peel the ginger and cut it into fine matchsticks. Slice the garlic thinly, cut the white part of the spring onions into rings and the green part into long thin strips.
Steam
Bring water to the boil in a steamer. Put the fish on a deep plate and scatter over the ginger, garlic and white spring onion. Steam, covered, for 8–10 minutes, until the fish is opaque and flakes easily with a fork.
Mix the sauce
Combine the soy sauce, sesame oil and hot water, adding a spoonful or two of the juices that have collected on the plate.
Serve
Transfer the fish to plates, spoon over the sauce and top with the spring onion greens and herbs. Serve with lemon wedges.
Cook’s tips
- 1No steamer? Set a metal sieve over a pan of simmering water and cover it with a lid.
- 2Do not overcook the fish; it is ready as soon as the thickest part turns opaque.
- 3Use reduced-salt soy sauce and skip any extra salt on the fish.
- 4To achieve a professional finish, pour a tablespoon of very hot sesame oil over the spring onions and ginger right before serving to release their aromatic oils.
Serving & storage: Serve this dish immediately over a bowl of steamed jasmine rice to soak up the flavorful sauce. Leftovers can be stored in an airtight container in the refrigerator for up to two days and should be reheated gently in a steamer to prevent the fish from becoming rubbery.
Side dishes
Steam broccoli, cauliflower or green beans alongside the fish. Add a little brown rice if you want something more filling.
The takeaway
This dish is quick and easy on the stomach, perfect whether you are following a diet or simply want a light evening meal.
