China / Main dishes

Ginger steamed fish

Name: Ginger steamed fish
Prep time: 10 min
Cook time: 15 min
Yield: 4 portions
Cuisine: China
Ingredients: 600 g white fish fillets; 25 g ginger; 3 spring onions; 2 tbsp soy sauce; 1 tbsp oil

A home-cooking adaptation of ginger steamed fish, with practical ingredients and clear steps.

Prep10 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Place fish on a heatproof plate that fits a steamer.
Cut ginger and onions into fine strips; scatter half over fish.
Steam over steadily boiling water for 10–15 minutes, until thickest fish reaches 63°C.
Drain excess liquid carefully, add soy and remaining onions, then drizzle over warmed oil.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Fish, soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 168 kcal
Protein: 27.9 g
Carbs: 2.6 g
Fat: 4.6 g
Fibre: 0.4 g
Total sugar: 0.6 g
Sodium: 561 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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