Description
Sizzling ginger steamed fish is a delicate and flavorful dish where thin white fish fillets are seasoned, steamed in a foil parcel, and finished with a hot aromatic oil poured over ginger, green onions, and chili to create a dramatic sizzling effect. This recipe is perfect for a light, healthy meal with vibrant Asian-inspired flavors.
Ingredients
Scale
Fish and Seasoning
- 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)
Garnishes and Sauce
- 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)
Instructions
- Preheat oven: Preheat your oven to 200°C/400°F (180°C fan) to prepare for baking the fish parcels.
- Prepare parcel: Lay out a 2 x 25 cm (10″) piece of foil on your work surface and place a slightly smaller piece of parchment or baking paper on top. Place each fish fillet on the parchment paper.
- Season fish & wrap: Sprinkle a small pinch of salt and white pepper on each side of the fish fillets. Drizzle 1/2 tsp of sake over the top of each fillet. Fold the parchment around the fish, then fold the foil over to create a sealed parcel to trap steam and cook the fish gently.
- Bake fish: Place the foil parcels on a baking tray and bake in the preheated oven for 12 minutes, or until the internal temperature reaches 55°C/130°F or the fish flakes easily when checked.
- Rest fish: Remove each parcel from the oven and place on a plate. Carefully unwrap by folding down the sides of the foil to form a ‘boat’ that will catch the sauce. Let the fish rest for 3 minutes while you heat the oil.
- Heat oil: In a small saucepan or small pan over medium heat, heat the peanut oil until it is hot and just beginning to smoke gently.
- Sizzle fish: Top the fish in each parcel with the sliced green onions, julienned ginger, and optional chili. Drizzle the soy sauce and sesame oil over the garnishes. Immediately pour the hot peanut oil over the green onion and ginger mixture—the oil will sizzle dramatically, cooking the aromatics and releasing their flavors.
- Serve: Serve the fish immediately, eating it right out of the foil. Squidge the flaky fish pieces in the sizzling sauce before eating for maximum flavor.
Notes
- Use thin fish fillets (about 1.5 cm thick) for fast, even cooking inside the foil parcel.
- Sake can be substituted with mirin, Chinese cooking wine, or dry sherry based on availability.
- Use only the green parts of the green onion for a more delicate flavor and nicer presentation.
- The large red chili is optional; omit if you prefer a milder dish.
- Light soy sauce balances saltiness without overpowering the fish’s delicate flavor.
- Be very careful with hot oil to avoid burns during the sizzling step.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Keywords: steamed fish, ginger fish, sizzling fish, Asian fish recipe, foil baked fish, healthy fish recipe
