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Steamed Fish with Ginger and Soy
A Cantonese classic, steaming whole fish until delicate, then finishing with sizzling hot oil, ginger, spring onion and soy.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Chinese
gluten-free
Ingredients
1whole snapper or barramundi (600g), scaled and cleaned
3 tbsplight soy sauce
1 tbspsugar
6 cm piecefresh ginger, julienned
4spring onions, julienned
4 tbspvegetable oil
Instructions
1
Place fish on a heatproof plate.
2
Scatter half the ginger on top of fish.
3
Steam over boiling water 10–12 minutes until flesh flakes.
4
Drain any liquid from plate.
5
Heat oil until just smoking.
6
Mix soy and sugar, pour over fish.
7
Scatter remaining ginger and spring onion over fish, then pour hot oil over to sizzle.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
151
Protein
1.4g
Fat
13.7g
Carbs
6.4g
Fiber
0.7g
Sodium
674mg
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