Scorching Ginger Steamed Fish – named as such as a result of the ginger and inexperienced onion topping sizzles dramatically once you pour sizzling oil over oven steamed fish! An extremely easy technique to make a wholesome fish recipe a complete lot extra thrilling with contemporary Asian flavours.
Scorching Ginger Steamed Fish
Does anyone bounce up and down with pleasure on the considered steamed fish for dinner? Wholesome , sure. But additionally….kinda bland….
I do know, I do know, I really want to develop up. I can already see my mom rolling her eyes when she reads this. 😂
Nonetheless, right this moment’s Scorching Ginger Fish is a steamed fish recipe I DO get enthusiastic about!
It’s a less complicated model of a Cantonese dish the place a complete fish is steamed, drizzled with soy sauce then sizzling oil is poured over a inexperienced onion and ginger topping which makes it sizzle dramatically. For those who’re a complete fish sort of individual (and each chef will inform you it’s one of the simplest ways to prepare dinner fish) right here’s my recipe, pictured under.
Conventional Cantonese entire Scorching Ginger Fish which right this moment’s recipe is predicated
Conventional entire steamed ginger shallot fish
Right this moment, I’m sharing a better model. Similar flavours and the identical dramatic scorching (I used to be by no means going to offer that up!). Besides we’re utilizing fish fillets and steaming them within the oven inside foil packets. Which implies – much less washing up. Wonderful!
That dramatic sizzling oil sizzle!
The important thing step on this recipe is the recent oil drizzle. Simply 1 tablespoon per fillet, and three vital issues occur:
the recent oil semi-cooks the inexperienced onion and ginger which additionally flavours the oil itself;
it gently sears the floor of the fish; and
the oil runs off the fish into the foil boat to mingle with the soy sauce, sesame oil, cooking sake and fish juices to create a very tasty sauce.
Extreme squidging of each chunk of fish in that tasty sauce is just not solely strongly inspired, it’s a necessary a part of the consuming expertise!
Substances in Scorching Ginger Steamed Fish
Right here’s what it’s essential make this.
Finest fish
Fish sortand form – Extra delicate white fish fillets, skinless. Skinny fillets advisable, round 1.5cm / 2/3″ thick (on the thickest level), for higher scorching floor space to fish ratio. The recipe does work fantastic with thicker fillets however the bake time might be longer than the 12 minutes per the recipe.
Nice fish for this recipe – barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). I feel salmon and trout are a little bit too robust flavoured – although the recipe will work fantastic.
Meatier, firmer fish like ling and monkfish work fantastic however personally for this dish, I feel it’s higher with barely softer white fish fillets (higher sauce dispersion all through flakes).
Bear in mind, the form of fish implies that you get thick cuts from the primary physique in addition to skinny cuts from in direction of the tail. Go for the thinner cuts!
Frozen fish works simply fantastic, thaw then pat dry properly earlier than utilizing.
Fish to keep away from
I like to recommend avoiding:
Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Until you’re extraordinarily cautious they’ll develop into dry inside so are very liable to overcooking within the oven. I really feel these fish are (principally) higher in uncooked/uncommon type akin to Ceviche, Poke Bowls, Tartare (additionally see Tuna Steak);
Oily, “fishy” fish – Like mullet and sardines (strive this recipe for sardines!).
The scorching sauce & toppings
The sesame oil, soy and cooking sake are the seasonings. The ginger and inexperienced onion are the contemporary aromatics, the purple chilli is for color and a touch of heat (solely non-obligatory). The oil creates the sizzle – when poured over the ginger and inexperienced onion!
Cooking sake – That is Japanese sake meant for cooking functions (not nice to drink). Like Chinese language cooking wine, white and purple wine utilized in Western cooking, it provides a contact of depth of flavour that you would be able to actually solely get from alcohol.
Discover it within the Asian aisle of huge grocery shops, and Asian shops. For those who can’t devour alcohol, simply go away it out.
Soy sauce – Use mild or all-purpose soy sauce. Don’t use darkish soy sauce, too intense!
Sesame oil (toasted) – Use toasted sesame oil which is brown and has extra flavour than untoasted (which is yellow). Default sesame oil bought in Australia is toasted, untoasted is tougher to search out.
Peanut oil – Or every other impartial flavoured oil.
Ginger – Recent ginger, julienned finely (ie very fantastic batons) so that they partially prepare dinner when the recent oil is poured over!
Inexperienced onion – The inexperienced half solely, finely sliced on the diagonal. We solely use the inexperienced half as a result of it’s extra delicate so it too partially cooks when the recent oil is poured over.
Crimson chilli is for visible functions primarily and a contact of heat spice (massive chillies usually are not that spicy). Be at liberty to omit.
The best way to make Scorching Ginger Fish
Foil packets serve a double goal – all of the moisture is locked inside because the fish steams gently, plus minimal washing up!
Season fish – Place a ~25cm/10″ sheet of foil on a piece floor and high with a chunk of paper that’s barely smaller, as pictured. Put the fish on the paper, sprinkle all sides with a pinch of salt and pepper then drizzle the highest solely with the cooking sake.
Paper packet – Wrap the fish up within the paper first, folding the seams to seal. No have to be a present-wrapping grasp right here, simply so long as it’s principally sealed to maintain within the steam!
Foil packet – Then wrap the paper packet up with the foil.
Bake – Place the foil packets on a tray and bake for 12 minutes at 200°C/400°F (180°C fan) or till the interior temperature is 55°C/130°F. I pierce thermometer by foil. For those who don’t have a thermometer, simply open the packet and make sure the fish flesh flakes.
12 minutes?! Is that lengthy sufficient? Sure it’s, when you’ve got a reasonably skinny fillet round 1.7cm / 2/3″ thick that weighs 180g/6 oz. Skinny fish cooks quick when enclosed!
Relaxation 3 minutes – Take away fish from the tray and placed on dinner plates. Open the packets – cautious of sizzling steam! Scrunch/fold down the perimeters to type a sauce-catching moat across the fish. Go away to relaxation for 3 minutes when you warmth the oil.
Warmth oil – Put the oil in a small saucepan or skillet on medium excessive. Warmth the oil up – it’s going to take lower than a minute. You don’t want it so sizzling the oil is smoking. Simply maintain your hand above the oil and you’ll really feel the warmth. Additionally, oil will get thinner when sizzling.
Fish toppings – Pile the inexperienced onion, ginger and chilli (if utilizing) on every fish. Drizzle over the soy and sesame oil.
Sizzle! Pour the recent oil over the toppings. True to it’s title, it’s going to bubble and sizzle dramatically! As described earlier, the oil cooks / is flavoured by the inexperienced onion and ginger and it gently sears the floor of the fish. Then when it settles within the foil boat it mixes up with the soy sauce, sesame oil, cooking sake and fish juices to type a part of a tasty sauce that you just squidge each chunk of fish in.
Now – time to dig in!
Issues of consuming Scorching Ginger Fish
Scorching Ginger Fish is designed to be eaten out of the foil boat. The concept is that the foil boat holds all of the sauce in, and as you break off the tender flakes of fish, you swish it round within the sauce earlier than consuming it.
Plus, should you’ve used juicy piece of fish, you must even have loads of sauce to make use of for dressing up a bowl of rice on the aspect to fill out your meal. Add a bowl of instantaneous miso soup (THERE IS NO SHAME) and also you’ve bought a brilliantly easy, wholesome dinner that’s one thing a little bit bit completely different to the standard.
And have a look at that! Hardly any dishes to scrub up. You kitchen goddess, you. (Or god) – Nagi x
Watch find out how to make it
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Scorching ginger steamed fish
Writer: Nagi
Prep: 5minutes
Prepare dinner: 15minutes
Whole: 20minutes
Mild mains, Important
Asian
Servings2
Faucet or hover to scale
Recipe video above. Named as such as a result of the ginger and inexperienced onion topping sizzles dramatically once you pour sizzling oil over oven steamed fish! An extremely easy technique to make a wholesome steamed fish recipe a complete lot extra thrilling with contemporary Asian flavours.Squidge each chunk of fish very properly within the sauce earlier than consuming. The sauce is de facto tasty – it’s going to shock you.
Substances
TOPPING (divide between 2 fish):
SAUCE (divide between 2 fish):
Directions
Preheat oven to 200°C/400°F (180°C fan).
Put together parcel – Place a 2 x 25cm / 10″ piece of foil on a piece floor. Prime with a chunk of parchment/baking paper barely smaller. Place fish on paper.
Season fish & wrap – Sprinkle all sides of the fish with a SMALL pinch of salt and pepper. Drizzle the highest of every fish with 1/2 tsp sake. Kind a parcel – make a parcel with the paper first, then the foil. (See video or step pictures).
Bake – Place parcels on a tray. Bake for 12 minutes or till the interior temperature is 55°C/130°F (I pierce thermometer by foil) or the fish flesh flakes (open to examine). Skinny fish cooks quick when enclosed!
Relaxation 3 min – Put every parcel on a plate and unwrap, folding down the perimeters to create a “boat” that can catch the sauce that you would be able to squidge the fish in. Relaxation for 3 minutes – warmth the oil whereas it rests.
Warmth oil till sizzling in a tiny saucepan or small pan over medium warmth.
Sizzle! Prime the fish with inexperienced onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all around the inexperienced onion and ginger – it’s going to sizzle dramatically!
Serve instantly. Eat fish out of foil, squidging the flaky items properly within the sauce earlier than consuming. See submit for what I served it with!
Recipe Notes:
1. Fish – Attempt to use a thinnish piece of fish for a greater ratio of scorching floor space to flesh. Recipe works simply fantastic for thick fillets too (longer bake time) however I actually desire thinner fillets. Nice fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Assume salmon and trout flavours are a little bit too robust – although the recipe will work fantastic. See Substances part in submit for extra info on fish varieties / what to keep away from.
Bear in mind, the form of fish implies that you get thick cuts from the primary physique in addition to skinny cuts from in direction of the tail. Go for the thinner cuts!
Frozen fish works simply fantastic, thaw then pat dry properly earlier than utilizing. 2. Cooking sake – Get this within the Asia aisle of huge grocery shops, and Asian shops. Provides a contact of additional flavour you may actually solely get from cooking alcohol. For those who can’t devour alcohol, simply go away it out. 3. Measuring – I do know it’s exhausting to measure these by cups, they’re approximations solely. Higher to go over moderately than beneath – particularly the ginger. Go by eye! 4. Crimson chilli is for visible functions primarily and a contact of heat spice (massive chillies usually are not that spicy). Be at liberty to omit. 5. Soy sauce – Don’t use darkish soy sauce, too intense!
Key phrases: ginger fish, ginger shallot fish, steamed fish
Lifetime of Dozer
Dozer had a really particular visitor over on the weekend to make lunch for him – Andy Hearnden (“Andy Cooks”), knowledgeable chef turned social media “mega-star” who has tons and plenty of followers on social media (as in, 12 million or so throughout numerous platforms!)
Dozer selecting what he needs for lunch out of Andy’s new cookbook. We’re beneath the desk for a purpose….we made a enjoyable video!
I don’t ordinarily join or community with “huge” social media influencers as a result of I’m so focussed on sharing recipes right here on my web site moderately than worrying about social media. Can’t do all of it! 🙂 Andy is the primary such-person whose message I’ve responded to. As a result of regardless of the insane social media following he has, he’s so regular, humble, all the way down to earth and we’ve very related style in meals.
We had a enjoyable day sharing battle tales of creating a dwelling within the on-line world, the expertise of creating a cookbook (he simply launched his debut cookbook!) and we additionally filmed a video collectively that Dozer stars in! I stay up for sharing it with you.
I call Jason, a dedicated website author who finds joy in every keystroke. With meticulous attention to detail, he combines his passion for aesthetics and compelling content, ensuring that every site he creates is a perfect blend of art and functionality.
