Steamed white fish topped with fragrant ginger, garlic, chilli and spring onions. Serve with white rice and vegetables for a simple weeknight dinner. This recipe comes from my mother and instills a lot of comforting nostalgia in me every time I enjoy it. It's incredibly easy to make, but the inclusion of aromatics means it's packed full of flavour.
It is a fairly hands-off recipe, only requiring some chopping. The bulk of the flavour comes during the steaming process. Once you've set your fish aside to cook, you can go about preparing other side dishes to enjoy with the main affair.
Cooking through steaming
Steaming goes beyond convenience. It's a nutritional powerhouse, preserving essential nutrients that often escape through other cooking methods. Unlike boiling or frying, where vitamins and minerals can be lost in water or oil, steaming keeps these vital elements intact. When applied to fish with ginger and spring onions, the result is a dish that not only tastes great but also provides a substantial health boost.
The simplicity of steaming is its strength. A steamer and a bit of patience are all that's required. This uncomplicated method not only makes for easy execution in the kitchen but also contributes to energy efficiency and sustainability. The absence of oils and excess fats reduces the environmental impact, making steaming a responsible choice for both your health and the planet.
Enjoy more seafood in your diet
Seafood, particularly fish, has earned its reputation as a nutritional superstar. Fish, in particular, is rich in omega-3 fatty acids, vitamins, and minerals, supporting overall heart health and well-being. Steaming ensures that these nutritional elements are preserved, offering a meal that is both wholesome and delicious. Fish is also a superb source of high-quality protein, making it an essential component for muscle maintenance and growth.
When it comes to selecting fish for steaming, consider sustainable choices. These may be specific to your country, so if you're in Australia, I recommend consulting the Sustainable Seafood Guide. There are plenty of options that will bring robust flavour to your dish but also contribute to the conservation of marine ecosystems.
Australia offers an abundance of diverse seafood, providing a delicious array of options for those seeking locally sourced and sustainable alternatives. Choose wisely, and your steamed fish with ginger and spring onions becomes not just a delicious dinner but a responsible and ethical choice for your health and the planet.
What this recipe means to me
My mum used to make this steamed fish with ginger and spring onions for us when I was younger. She served it as one of many dishes in the centre of the table, usually accompanied by steamed rice and stir fried greens. The steaming process gently cooks the fish, giving you soft slices that are infused with the flavours on top, as well as the soy, sesame oil and shaoxing wine. My mum taught me that the tomato is for both flavour and function. It adds sweetness and also stops your fish from sticking to the plate.
Ingredients
- Tomato
- Firm white fish
- Ginger
- Birds eye chilli
- Garlic
- Spring onion (scallion)
- Shaoxing wine (Chinese cooking wine)
- Soy sauce
- Sesame oil
Tips and variations
- Protein: if you're a fan of fish, you can replace it with chicken in this recipe. I suggest chicken thighs for flavour.
- Side dishes: serve your fish with plain steamed white rice. Typically I also make a stir-fried vegetable dish and perhaps steamed savoury egg custard to serve alongside.
Equipment
- Chopping board
- Knife
- Plate
- Bamboo steamer basket
- Fry pan
Watch the video here. If you make this recipe, don't forget to tag me on Instagram or Tiktok! I love to see it.
Steamed Fish with Ginger and Spring Onions
Ingredients
- 1 tomato
- 2 fillet barramundi or other firm white fish skin removed
- 2 cm ginger
- 1 birds eye chilli
- 1 large clove garlic
- 1 spring onion
- 1.5 tablespoon shaoxing wine Chinese cooking wine
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
Instructions
- Cut your tomato into thick slices and place on a plate. Lay your fish fillets on top.
- Finely mince ginger, chilli and garlic. Cut spring onion in half lengthways, then into 3-4 cm pieces. Then shred thinly. Layer all ingredients on top of the fish.
- Pour over shaoxing wine, soy sauce and sesame oil.
- Heat a fry pan with a few centimetres of water at the bottom. Bring this to a rollign simmer.
- Place the plate of fish inside a bamboo steamer and on top of the water. Steam fish for 10-12 minutes until cooked all the way through. Serve with steamed rice.
