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Easy Steamed Fish with Soy Sauce

Somjit Najaireeb
Steamed Fish with soy sauce is a fast, easy and healthy dish. Ready in 15 minutes, the tender fish in a savoury gravy is perfect for the family! It's fragrant, appetising and very delicious!
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Chinese
Servings 3
Calories 386 kcal

Equipment

  • Wok
  • Steamer
  • Food Tongs

Ingredients

  • 250 g red snapper, steak cut
  • 1/2 tsp salt
  • 75 ml cooking oil
  • 50 g ginger, cut into strips
  • 45 g garlic, minced
  • 1 tbsp light soy sauce
  • 1/4 tsp sesame oil
  • 50 ml water
  • 3/4 tbsp red chilli, cut
  • 1 tbsp spring onions, cut

Instructions
 

  • Marinate the fish with 1/4 tsp salt on one side. Repeat with the rest of the salt on the other side.
  • Over medium heat, fry the ginger in cooking oil for 3.5 minutes, or until brown and crispy. Remove all the ginger from the oil.
  • Fry the garlic for 1.5 minutes, or until crispy and golden brown. Switch off the heat and remove the garlic.
  • Remove the cooking oil until about 1 tbsp is remaining in the wok.
  • Switch on the heat to medium. Add in the light soy sauce, sesame oil, water, and 1/2 tbsp of cut chilli to the wok. Stir until combined and let it cook for 1.5 minutes, or until it comes to a boil. Remove from the wok and set aside in a heatproof bowl.
  • Place the steamer on the stove over medium heat. Add 1.5 litres of water. Cover the steamer and let it come to a rolling boil.
  • Place the fish on the steamer for 4 minutes.
  • With a steam clamp, carefully remove the steaming plate. Tilt the plate while supporting the fish with a spatula to drain the excess water into a bowl. Place the fish back into the steamer and discard the water.
  • Pour the soy sauce mixture, fried ginger strips, garlic and 1/4 tbsp of cut chilli over the fish. Cover the steamer and let it steam for another 3 more minutes.
  • Switch off the heat. With a steam clamp, carefully remove from the steamer.
  • Garnish with the rest of the cut chilli and spring onions. Serve.

Video

Notes

Tips
  • Adjust the amount of salt used and cooking time for the type of fish cut. Steak and fillet cuts generally use less salt and have a shorter cooking time than whole fish.
  • Caramelizing the ginger and garlic releases their flavours into the unscented oil.
  • Cooking the soy sauce helps bind all the flavours together before steaming it with the fish.
  • Removing the water released by the fish reduces the fishy smell in the dish. Do not pour it back into the steamer as the fish will absorb the smell.
  • Make sure to watch the video to ensure success!
 
Storage Instructions
This Steamed Fish with Soy Sauce dish is best consumed immediately after cooking.
Refrigeration and freezing are not recommended.

Nutrition

Calories: 386kcalCarbohydrates: 10gProtein: 22gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 61mgSodium: 883mgPotassium: 558mgFiber: 1gSugar: 1gVitamin A: 51IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Keyword easy, light soy sauce, steamed fish
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