Steamed Fish
Ingredients
- 400g fish fillets or 1 whole fish (pomfret, tilapia, or any firm white fish)
- 2 tbsp fresh ginger, julienned
- 3 spring onions, cut into thin strips
- 2 cloves garlic, thinly sliced
- 1 red chilli, sliced (optional)
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp vegetable oil (for finishing)
- Fresh coriander to garnish
Steps
- 1
Prepare the fish
Score the fish with 2–3 diagonal cuts on each side (for a whole fish) — this helps it cook evenly and allows flavour to penetrate. Pat dry and place on a shallow dish that fits in the steamer.
- 2
Add aromatics
Scatter half the ginger, garlic, and chilli over and under the fish.
- 3
Preheat steamer
Fill the electric steamer with water and preheat for 5 minutes.
- 4
Steam the fish
Place the dish in the steamer. Steam on high for 10–12 minutes for fillets, 12–15 minutes for a whole fish (about 500g). The fish is done when it flakes easily when tested with a fork and is opaque throughout.
- 5
Make the sauce
While the fish steams, mix soy sauce, sesame oil, and sugar in a small bowl.
- 6
Finish the dish
Remove the dish from the steamer. Discard the ginger and aromatics used during steaming. Scatter fresh ginger, spring onion, and coriander on top. Pour the soy sauce mix over the fish. Heat the vegetable oil until smoking hot and pour it directly over the fish — it will sizzle dramatically and perfume the dish.
Tips for Best Results
💡 Do not overcook
Overcooked fish turns dry and rubbery. Check at 10 minutes — thin fillets may be done faster than expected.
💡 Elevate the fish slightly
Place the fish on a small rack or even a pair of chopsticks inside the dish so it is not sitting in the liquid that pools underneath during steaming.
💡 The hot oil finish is key
The dramatic pour of smoking-hot oil at the end releases the aroma of the spring onion and ginger explosively. Do not skip this step — it transforms the dish.
About this recipe ↓About this recipe ↑
Why Steaming Is the Best Way to Cook Fish
Steaming is widely considered the best cooking method for fish. The gentle, moist heat cooks fish through without drying it out, preserving its delicate texture and natural flavour. There is no risk of burning, sticking, or overcooking if you keep an eye on the time.
Fish cooked in an electric steamer comes out consistently moist, never dry — and it is one of the healthiest ways to prepare this already nutritious protein.
This recipe uses a Chinese-influenced method that is popular across South and East Asia: the fish is steamed with aromatics and finished with a quick sizzling soy-ginger sauce. It is spectacular and requires almost no skill.
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Healthy, Gas-Free Protein
Steamed fish is one of the most nutritious, easiest no-gas meals you can make. Explore more electric steamer recipes in our no-gas cooking collection.
