Steamed fish with ginger is a timeless dish that embodies the essence of delicate, fresh flavors. The gentle steaming process allows the fish to retain its natural tenderness while infusing it with the aromatic warmth of ginger. This dish is a celebration of simplicity, where each bite offers a harmonious balance between the lightness of the fish and the zesty, earthy punch of ginger. Often enjoyed as a part of festive feasts or intimate family meals, it symbolizes both nourishment and tradition. The dish is revered not only for its exquisite taste but also for its healthful qualities, as ginger is known for its digestive benefits and warming properties. Steamed fish with ginger is more than just a meal—it’s an experience that invites you to savor the elegance of its flavors and appreciate the wisdom of age-old culinary practices.
Steamed Fish with Ginger
Ingredients
- 1 pound halibut fillet
- 1 teaspoon coarse sea salt or kosher salt
- 1 tablespoon minced fresh ginger
- 3 tablespoons thinly sliced green onion
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon peanut oil
- 2 teaspoons toasted sesame oil
- ¼ cup lightly packed fresh cilantro sprigs
Instructions
- Pat the halibut dry with paper towels and season both sides of the fillet with salt. Then, evenly scatter the minced ginger over the top of the fish before placing it in a heatproof ceramic dish for steaming. This step ensures the fish is properly seasoned while allowing the ginger to infuse its flavor, enhancing the dish with its aromatic zing. The heatproof dish provides a stable base for steaming, ensuring the fish remains tender and moist.
- Carefully place the fish in a bamboo steamer positioned over a few inches of simmering water, then cover the steamer. Steam the fish gently for 10 to 12 minutes. This method allows the fish to cook slowly and evenly, preserving its delicate texture while infusing the flavors of the ginger. The bamboo steamer helps retain the steam’s heat, ensuring the fish is cooked to perfection without drying out.
- Discard any excess water from the dish and sprinkle the fish with sliced green onions. Then, drizzle both soy sauces over the top. This step enhances the dish with a burst of fresh flavor from the green onions, while the soy sauces add depth and umami, complementing the natural taste of the halibut.
- Heat the peanut and sesame oils in a small skillet over medium-high heat until they start to smoke. Once hot, carefully pour the oil over the halibut fillet. The sizzling oil will cause the green onions and any residual water to bubble and splatter, so exercise caution. Finish by garnishing with fresh cilantro sprigs and serve immediately. This step adds a rich, fragrant finish to the dish, as the hot oils release a smoky aroma and enhance the flavors. The cilantro adds a refreshing, herbaceous touch that balances the richness of the oils.
