Chinese Steamed Fish with Ginger and Scallions

Ginger Steamed Fish 

Chinese steamed fish is a classic dish known for its delicate flavors and simplicity. The fish, often a whole fresh white fish like Barramundi, is gently steamed to preserve its natural sweetness and tenderness. Aromatic ginger and scallions infuse the fish with a fragrant warmth, while fresh chilies add a subtle heat that complements the mild flavor of the fish. A light soy sauce-based dressing enhances the dish with a savory depth, and a final drizzle of hot sesame oil brings out the flavors, creating a dish that's both healthy and delicious. Most importantly, only 6 main ingredients needed to create this delectable dish!

We’re using fresh Barramundi, paired with aromatic ginger, scallions, and a kick of chilies. The sauce is super simple—just seafood soy sauce (or regular soy sauce mixed with water and a touch of sugar). To top it all off, we’ll drizzle boiling hot sesame oil over the fish, creating an incredible sizzle and aroma that will make your kitchen smell divine.

This is a foolproof recipe perfect for beginners, requiring no special skills or complicated techniques. It’s a quick, easy, and healthy option for any busy day when you need a tasty meal in a flash.

Ingredients:

INGREDIENTS

Barramundi fillet - 230g

Ginger -30g

Birdseye Chilli - 2 (or to taste)

Scallions - 20g (or to taste)

Seafood Soy Sauce - 4 tbsp

Cooking Oil - 3 tbsp

Sesame Oil - 2 tbsp

If you do not have Seafood Soy Sauce

Light Soy Sauce - 2 tbsp

Water - 2 tbsp

Sugar - 1 tsp

6 ingredients required for this recipe

Pouring sauce over the fish

Topping with fresh chillis and scallions

INSTRUCTIONS

PREPARE INGREDIENTS

• Thinly slice some ginger and chillis

• Thinly slice some scallions, then put them straight into iced water. This will make them curly which is great for presentation. This step is completely optional.

COOKING PROCESS

1. Place chunky pieces of ginger and scallion roots on a plate. Then place the fish on top of them. This will raise the fish allowing even cooking. Then place thinly sliced ginger onto the fish (as much or as little as you like)

2. Then steam the fish for 4 minutes

3. After 4 minutes, open the lid of the steamer and get rid of the excess liquid produced from the steamed fish. At the same time, remove the chunky pieces of ginger and scallion roots you placed under the fish.

4. Pour 4 tbsp of seasoned soy sauce over the fish. Put the lid back on and continue to steam for 2 more minutes.

5. During this time, we make the hot oil to drizzle. Heat up 3 tbsp of cooking oil (I use sunflower oil) and 2 tbsp of sesame oil in a small saucepan or pot until the oil is quite hot.

6. After 2 minutes, take the fish out of the steamer, and put sliced chillis and scallions on top of the fish. Then pour the hot oil straight onto the fish. This sizzles and creates incredible aroma in the kitchen.

Now the dish is done! Hope you enjoy it!

For detailed instruction, watch the YouTube video.

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