15 Minute Ginger Soy Asian Steamed Fish Recipes

15-MINUTE GINGER SOY ASIAN STEAMED FISH

15-Minute Ginger Soy Asian Steamed Fish image

This super easy recipe for Ginger Soy Asian Steamed Fish is spectacularly delicious and healthy. It comes together in just 15 minutes (or less) and you don't even need a steamer.

Provided by Chew Out Loud

Time 14m

Number Of Ingredients 10

Ingredients

1 1/2 to 2 lbs high quality white fish fillets (1-inch thickness (see note below))
6 TB low sodium (good quality soy sauce)
2 TB toasted Asian sesame oil
2 TB Asian rice cooking wine
4 TB fresh ginger (thinly sliced (matchsticks))
2 tsp granulated sugar
1 tsp garlic powder
1/2 tsp white pepper (or freshly ground black pepper)
1/4 cup freshly chopped cilantro leaves
4 stalks thinly sliced green onions

Steps:

Dry fish fillets thoroughly with paper towels. Place in a single layer in a 9x13 glass dish or other large microwavable dish.
In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. Pour evenly over the fish, ensuring that both sides of fillets are coated with sauce. Sprinkle evenly with cilantro and green onions on top of fillets. Tightly cover dish with two layers of cling wrap. Microwave on high for 4-6 minutes, depending on thickness of your fish; if your microwave doesn't have a turntable, be sure to rotate the dish halfway into cook time. If needed, add another 1-2 minutes of cook time; cooked fish should be firm and flaky at the center.
Carefully serve while hot.

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

Steamed Scallion Ginger Fish Fillets with Bok Choy image

Provided by Shirley Cheng

Categories Wine Fish Ginger Onion Marinate Steam Spice Healthy Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup light soy sauce
2 tablespoons sugar
1/2 cup Shaohsing rice wine
1/2 teaspoon five-spice powder
2 pounds sole fillet, cut into 8 pieces
1 (1-inch) piece fresh ginger, finely julienned
6 tablespoons vegetable oil
8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
Stir-Fried Baby Bok Choy

Steps:

In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

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