Ginger And Garlic Steamed Fish

This Ginger and Garlic Steamed Fish recipe is a popular dish in Christmas Island Cuisine, known for its fresh and flavorful seafood. The combination of ginger and garlic infuses the fish with a fragrant and savory taste, making it a perfect choice for a light and healthy meal.

Ginger And Garlic Steamed Fish

Ingredients

  • 4 fish fillets (such as snapper or barramundi)
  • 3 tablespoons fresh ginger, julienned
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 tablespoon cilantro, chopped (for garnish)

Instructions

  1. Place a steamer basket in a large pot and fill with water just below the basket. Bring the water to a boil.
  2. Place the fish fillets on a heatproof plate that fits inside the steamer basket.
  3. Spread the ginger and garlic over the fish fillets.
  4. In a small bowl, mix together the soy sauce, rice wine vinegar, sesame oil, sugar, salt, and black pepper. Pour this mixture over the fish.
  5. Place the plate in the steamer basket, cover the pot with a lid, and steam for 10-12 minutes, or until the fish is cooked through.
  6. Remove the plate from the steamer and sprinkle with green onions and cilantro.
  7. Serve the ginger and garlic steamed fish hot with steamed rice or vegetables.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
8g
Carbohydrates
5g

Supplies

Large pot with steamer basket Heatproof plate Small bowl Knife Cutting board

Tools

Steaming basket Heatproof plate Knife Cutting board

Serving suggestions

This Ginger and Garlic Steamed Fish pairs well with steamed jasmine rice and a side of stir-fried vegetables.

Tips & tricks

For a stronger ginger flavor, you can increase the amount of fresh ginger used in the recipe.

Cost

$20