Scorching Ginger Steamed Fish | RecipeTin Eats

July 17, 2023

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Scorching Ginger Steamed Fish – named as such as a result of the ginger and inexperienced onion topping sizzles dramatically if you pour scorching oil over oven steamed fish! An extremely easy approach to make a wholesome fish recipe a complete lot extra thrilling with contemporary Asian flavours.

Pouring hot oil over sizzling ginger steamed fish

Scorching Ginger Steamed Fish

Does anyone leap 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 scorching oil is poured over a inexperienced onion and ginger topping which makes it sizzle dramatically. When you’re a complete fish type of particular person (and each chef will let you know it’s one of the simplest ways to cook dinner fish) right here’s my recipe, pictured beneath.

Conventional Cantonese complete Scorching Ginger Fish which right this moment’s recipe relies

A Chinese Steamed Fish topped with Ginger and Shallots and seasonings, with hot oil poured over it to create a dramatic sizzle and an amazing sauce. So simple, yet so utterly delicious. Steam OR bake the fish! recipetineats.com — Conventional complete steamed ginger shallot fish

Right now, I’m sharing a better model. Similar flavours and the identical dramatic scorching (I used to be by no means going to provide 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 scorching oil sizzle!

The important thing step on this recipe is the recent oil drizzle. Simply 1 tablespoon per fillet, and three essential 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 chew of fish in that tasty sauce is just not solely strongly inspired, it’s an important a part of the consuming expertise!

Close up photo of eating Sizzling ginger fish

Substances in Scorching Ginger Steamed Fish

Right here’s what it’s worthwhile to make this.

Greatest fish

Fish sort and form – Extra delicate white fish fillets, skinless. Skinny fillets really useful, round 1.5cm / 2/3″ thick (on the thickest level), for higher scorching floor space to fish ratio. The recipe does work wonderful with thicker fillets however the bake time can 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. I believe salmon and trout are a bit too robust flavoured – although the recipe will work wonderful.

Meatier, firmer fish like ling and monkfish work wonderful however personally for this dish, I believe 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 the direction of the tail. Go for the thinner cuts!

Frozen fish works simply wonderful, thaw then pat dry effectively 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. Except you’re extraordinarily cautious they’ll develop into dry inside so are very susceptible to overcooking within the oven. I really feel these fish are (largely) higher in uncooked/uncommon type akin to Ceviche, Poke Bowls, Tartare (additionally see Tuna Steak);
Oily, “fishy” fish – Like mullet and sardines (attempt 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 crimson chilli is for color and a touch of heat (fully optionally available). 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 crimson wine utilized in Western cooking, it provides a contact of depth of flavour that you may actually solely get from alcohol.

Discover it within the Asian aisle of enormous grocery shops, and Asian shops. When you can’t devour alcohol, simply depart 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 some other impartial flavoured oil.
Ginger – Contemporary ginger, julienned finely (ie very wonderful batons) in order that they partially cook 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.
Pink chilli is for visible functions primarily and a contact of heat spice (giant chillies aren’t that spicy). Be happy to omit.

The best way to make Scorching Ginger Fish

Foil packets serve a double objective – 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 prime with a chunk of paper that’s barely smaller, as pictured. Put the fish on the paper, sprinkle both 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 must be a present-wrapping grasp right here, simply so long as it’s largely 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. When you 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 have 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 scorching steam! Scrunch/fold down the edges to type a sauce-catching moat across the fish. Depart to relaxation for 3 minutes whilst 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 scorching the oil is smoking. Simply maintain your hand above the oil and you’ll really feel the warmth. Additionally, oil will get thinner when scorching.
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 chew of fish in.

Now – time to dig in!

Pouring hot oil over Sizzling ginger fish

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, in case you’ve used a great juicy piece of fish, you need to even have loads of sauce to make use of for dressing up a bowl of rice on the facet to fill out your meal. Add a bowl of instantaneous miso soup (THERE IS NO SHAME) and also you’ve acquired a brilliantly easy, wholesome dinner that’s one thing a bit bit totally 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 methods to make it

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Scorching Ginger Steamed Fish | RecipeTin Eats