Name: Sizzling Ginger Steamed Fish Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 x 180g/6 oz thin white fish fillets, skinless (about 1.5 cm/2/3″ thick); 1 tsp cooking sake (or mirin, Chinese cooking wine, dry sherry); Small pinch salt; Small pinch white pepper (or black pepper); 1/2 cup green onion, green part only, finely sliced on diagonal; 2 tbsp ginger, finely julienned; 1 tbsp large red chili, deseeded and finely julienned on diagonal (optional); 2 tsp light soy sauce (or all-purpose soy sauce); 2 tsp toasted sesame oil; 2 tbsp peanut oil (or vegetable, canola, grapeseed oil)

Ingredients

2 x 180g (6 oz) skinless white fish fillets, about 1.5 cm (2/3″) thick

1 tsp cooking sake (substitute with mirin, Chinese cooking wine, or dry sherry)

Small pinch salt

Small pinch white pepper (black pepper can be used instead)

1/2 cup green onion (green part only), finely sliced on diagonal

2 tbsp ginger, finely julienned

1 tbsp large red chili, deseeded and finely julienned on diagonal (optional)

2 tsp light soy sauce (or all-purpose soy sauce)

2 tsp toasted sesame oil

2 tbsp peanut oil (or vegetable, canola, grapeseed)

Instructions

Step 1: Preheat your oven to 200°C (400°F), or 180°C (350°F) fan-forced.

Step 2: Prepare a cooking parcel by placing a 25 cm x 25 cm (10″ x 10″) piece of foil on your work surface. Top it with a slightly smaller sheet of parchment or baking paper, then place the fish fillet on top.

Step 3: Season both sides of each fish fillet with a small pinch of salt and pepper. Drizzle 1/2 teaspoon of cooking sake over the top of each fillet. Fold the parchment around the fish, then wrap tightly with the foil to form a sealed parcel.

Step 4: Place the foil parcels on a baking tray and bake for 12 minutes, or until the fish reaches an internal temperature of 55°C (130°F) or flakes easily when checked.

Step 5: Remove the parcels from the oven and carefully place each on a plate. Unwrap the foil, folding down the sides to create a “boat” shape that will hold the sauce. Let the fish rest for 3 minutes while you prepare the sauce.

Step 6: Heat peanut oil in a small saucepan over medium heat until very hot and shimmering.

Step 7: Top the fish with the sliced green onion, julienned ginger, and red chili if using. Drizzle with soy sauce and toasted sesame oil. Carefully pour the hot peanut oil over the green onion and ginger to create a dramatic sizzling effect.

Step 8: Serve immediately, enjoying the fish straight from the foil parcel. Squidge the flaky pieces in the flavorful sauce before eating.

Tips & Variations

Use a mild white fish like cod or snapper for the best delicate texture.

If you prefer less heat, omit the chili or use milder peppers.

For an even quicker option, you can steam the fish in a steaming basket instead of baking.

Garnish with fresh cilantro or a squeeze of lime for extra brightness if desired.

Instead of sake, dry sherry or mirin will add a touch of sweetness and depth.

FAQs

Can I use other types of fish for this recipe?

Yes, this method works well with any firm, mild white fish such as cod, snapper, or halibut. Just adjust cooking time slightly if your fillets are thicker or thinner.

What if I don’t have sake or mirin?

You can substitute with dry sherry, Chinese cooking wine, or even a splash of white wine for a similar flavor profile. If these aren’t available, a little lemon juice can add brightness instead.