Ginger-Steamed Fish

By Meridian - 26751

  • Fish

  • 6 5-ounce portions striped bass, halibut or any flaky white fish

  • 6 1/4-inch-thick slices peeled fresh ginger

  • Sauce

  • 1/4 cup minced peeled fresh ginger

  • 1/4 cup chopped garlic

  • 1/4 cup sesame seeds

  • 2 tablespoons grapeseed oil or canola oil

  • 2 tablespoons toasted sesame oil

  • 1/4 cup reduced-sodium soy sauce

  • 2-3 scallions, thinly sliced, for garnish

  1. To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

  2. To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

  3. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.

  4. Makes 6 servings

Nutritional Facts

Per serving
310 calories
16 g fat (1 g sat
6 g mono)
45 mg cholesterol
4 g carbohydrate
31 g protein
1 g fiber
444 mg sodium
674 mg potassium.

dinner ultra-low-carb fish fish and seafood fish ginger soy sauce steamed

1 reply

Avera 2009-03-07 23:07:47 -0600 Report

It has been a while since I tried using some ginger on fish. Until you posted this, I had forgotten just how wonderful the ginger brings out the taste of the fish used. This is a must try for me!