This super easy recipe for Steamed Fish with Soy, Garlic and Ginger, is seriously delicious and no steamer is required. It is quick to prepare and healthy, a perfect rustic mid week, one dish meal for your family.
What fish is best for steaming?
Most fresh fish is perfect for steaming. You can use whole fish as well. The fish species I prefer are snapper, sea bass, hoki or a nice piece of salmon.
Take a trip to your local fish market or supermarket to select your favourite fresh fish, chat with your local fish monger and they will be able to tell you what fish is most sustainable in your region.
This recipe also works perfectly with frozen fish, which can be a cheaper option for feeding the family.
Steaming fish with no steamer?
Layer the fish fillets over the bok choy, keeping it off the base of your pan and cover it with an amazing soy, garlic and ginger sauce. The fish will steam perfectly in the oven, keeping all the flavours locked inside and infusing together. Such a great method for cooking the perfect fish!
You can even try this using small whole fish, just make sure you get your fish supplier to remove the scales and gills. The cooking time will vary depending on the thickness of the type of fish you use.
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Eating fresh fish, no brainer there. High omega 3 fatty acids, Vitamin D, and B2, rich in calcium and a great source for minerals.
Fresh ginger aids digestion, is great for fighting the common cold and has great antioxidant properties.
Fresh garlic is rich in vitamin C, B6, helps with common colds, eat a lot and it will also help your cholesterol and blood pressure
Using edamame and bok choy are a great source for vitamin C, K and E, antioxidants, soy protein and fiber.
Steamed Fish with Soy, Garlic and Ginger, is a fool proof dish with so many benefits for a healthy diet, it will also impress your family and friends. This dish smells so amazing while its cooking, we wish we could share the aroma with you, we cant so just trust us and get cooking! Yum enjoy!
Steamed Fish with Soy, Ginger and Garlic
- 600 grams White fish fillets bones removed, skin off
- 4 heads Bok Choy
- 100 g Edamame beans removed from pod
- 50 ml Canola oil
- 6 cloves Garlic
- 25 g Fresh ginger peeled
- 130 ml Light soy sauce
- 100 ml Kecap manis Sweet soy
- 4 tablespoon Oyster sauce
- 30 ml Sesame oil
- 50 g Fried shallots
- 2 stalks Spring onions finely sliced
- 1 Red chilli finely sliced
- Small bunch coriander
- Pre heat your oven to 190 deg C and grab your oven proof dish.
- Take your bok choy and cut off the base, so you can break up the leaves and layer nicely in the base of your oven proof dish. Take your fish fillets and lay them over the bok choy so they are even and not overlapping.
- Grab your garlic and ginger and slice thinly using a shape knife. Grab a small pot add the canola oil and heat on a medium heat. Add the garlic and ginger to the hot oil and slowly fry until just turning golden brown.
- Add your soy sauce, kecap manis and oyster sauce to the pot with the ginger and garlic, it may splatter a little so be careful, then add the sesame oil. This is your sauce for the fish.
- Pour your soy, ginger garlic sauce over and around your fish, sprinkle over your edamame beans.
- Cover your fish dish with foil sealing the edges tight, place into your pre heated oven for 30-35 minutes.
- Once your fish is cooked through remove from the oven and generously sprinkle over the the fried shallots, spring onion, coriander and chilli.
- Place on the table and let the family dig in. We serve this dish with steamed jasmine rice
- And enjoy!