Asian Steamed Whitefish 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.

CHINESE-STYLE STEAMED FISH

Chinese-Style Steamed Fish image

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Provided by KAM_SUNG

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Steps:

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g

ASIAN STEAMED WHITEFISH

Asian Steamed Whitefish image

The other day I needed something to eat for supper, and this simple idea came to me. Any ingredients that sound strange to you can probably be found in your local Asian grocer or most large mega marts.

Provided by quietcougar

Categories Whitefish

Time 1h15m

Yield 1 fillet, 1 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces fish (cod, whitefish, etc., any white meat fish)
1 plastic sandwich bag
3 tablespoons shoyu (soy sauce)
2 tablespoons mirin (Japanese sweet cooking wine)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon onion powder
1 -2 green onion, chopped
1 teaspoon sriracha sauce

Steps:

Combine all ingredients except green onion right in the sandwich bag, including the fillet.
Seal the bag and shake well to distribute the mixture.
Marinate at least 30 minutes, then turn fish over and marinate for 30 more minutes. You could also marinate it overnight for a stronger flavor.
Reserving marinade, place fish in steamer and set timer to 15 minutes. If you don't have a steamer, you can use a steaming rack and a pot or wok.
While the fish cooks, place marinade in a small saucepan over medium-high heat.
Add sriracha sauce and stir well.
Reduce sauce to thicken, about 5-10 minutes.
When fish is finished, put on plate and pour reduced marinade over fish.
Garnish with the green onion and serve hot.
If you can have rice, it will go well with that.

Nutrition Facts : Calories 63.3, Fat 0.2, SaturatedFat 0.1, Sodium 2894.9, Carbohydrate 10.7, Fiber 1.4, Sugar 1.9, Protein 4

ASIAN STEAMED FISH

Asian Steamed Fish image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 4-to-5-ounce skinless white fish fillets (such as cod or halibut)
Kosher salt and freshly ground pepper
5 scallions, cut into 2-inch pieces
1 2-inch piece ginger, peeled and cut into matchsticks
2 tablespoons low-sodium soy sauce
3 tablespoons peanut oil
3 cloves garlic, minced
1 jalapeno pepper (red or green), seeded and cut into matchsticks
1/2 teaspoon sugar
1 red bell pepper, cut into matchsticks
Cooked white rice, for serving

Steps:

Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.

CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)

Chinese Steamed White Fish Fillet with Tofu (Cantonese Style) image

This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!

Provided by Michelle Chen

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 Thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce
2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
¾ pound white fish fillets
1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Steps:

Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 12.6 g, Cholesterol 51.2 mg, Fat 14.1 g, Fiber 1.5 g, Protein 27.3 g, SaturatedFat 2.1 g, Sodium 800.5 mg, Sugar 5.1 g

STEAMED WHITEFISH

Steamed Whitefish image

Lake Superior whitefish is the pride of the Great Lakes. This simple recipe comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you want to bump up the flavor a little, use lemon pepper in place of pepper. Cooking time is approximate.

Provided by Molly53

Categories Whitefish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons butter
3 lbs white fish, cleaned and scaled
salt and pepper, to taste

Steps:

Butter upper part of fish steamer, arrange cleaned fish in it, season and place over boiling water.
Cover and steam 15 minutes per pound or until flaky.
Remove skin before serving.

Nutrition Facts : Calories 33.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.3

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