Elizabeths Steamed Fish With Ginger Dipping Sauce Recipes

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STEAMED FISH WITH GINGER & SPRING ONION

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10



Steamed fish with ginger & spring onion image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
  • Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

STEAMED FISH WITH GINGER

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9



Steamed Fish with Ginger image

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

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

STEAMED FISH WITH GINGER

From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.

Provided by ImPat

Categories     Weeknight

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Steamed Fish With Ginger image

Steps:

  • Bring 2 cups cold water to a simmer in a large wok over medium heat.
  • Line a 30cm bamboo steamer with baking paper and place steamer over water.
  • Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
  • Personally I would use my electric 3 tiered steamer to steam the fish.
  • Carefully transfer to a plate and cover to keep warm.
  • Meanwhile combine coriander, onion and chilli in a bowl.
  • Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
  • Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
  • Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.

4 (200 g) fish fillets (firm white)
1/4 cup coriander leaves
2 spring onions (scallions thinly sliced)
1 chili (red long, deseeded and thinly sliced)
3 cm ginger (peeled cut into thin matchsticks)
1 garlic clove (thinly sliced)
1 teaspoon caster sugar
1 tablespoon soy sauce
1 1/2 tablespoons peanut oil
1 teaspoon sesame oil

STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8



Steamed Fish Fillets With Hard-Cooked Egg Sauce image

Steps:

  • Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
  • Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
  • While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 0 grams, TransFat 0 grams

2 eggs
1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other firm fillet
Salt and pepper to taste
2 tablespoons butter
1/4 to 1/2 cup good stock
2 tablespoons fresh or sour cream, optional
1 teaspoon lemon juice, or to taste
Chopped fresh parsley leaves for garnish

STEAMED WHOLE FISH WITH GINGER AND SESAME

Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 11



Steamed Whole Fish With Ginger and Sesame image

Steps:

  • Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
  • Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
  • Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
  • Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
  • To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams

2 whole fish, like black sea bass or red snapper, about 1 1/2 pounds each, gutted and scaled by a fishmonger
Salt and pepper
2 tablespoons Chinese sweet wine or dry sherry
2 tablespoons soy sauce
2 tablespoons grated ginger
3 garlic cloves, minced
1 tablespoon chile bean paste, available in a Chinese grocery
1 teaspoon sesame oil, more for dressing
2 teaspoons vegetable oil
2 bunches scallions, cut in 3-inch lengths
1 bunch cilantro

STEAMED FISH WITH GINGER AND SCALLIONS

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories     Dinner     Seafood     Fish     Bass     Snapper     Ginger     Green Onion/Scallion     Soy Sauce     Wine     Lunar New Year     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Steam     Healthy

Yield Makes 4 servings

Number Of Ingredients 8



Steamed Fish With Ginger and Scallions image

Steps:

  • Set up your steamer over high heat.
  • Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
  • In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
  • Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
  • Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

ELIZABETH'S STEAMED FISH WITH GINGER DIPPING SAUCE

Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our "go to" fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!

Provided by lecole54

Categories     Chinese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Elizabeth's Steamed Fish With Ginger Dipping Sauce image

Steps:

  • Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.
  • Season tilapia fillets with pepper. Put a steamer rack in a large skillet and fill with water to just below rack. Bring water to a boil and place fillets and bok choy on steamer rack. Steam for about 8 minutes or until tilapia is opaque and flakes with a fork and bok choy is crisp-tender. Depending on the size of your steamer, you may need to do this in two batches.
  • When fish is ready, put oil into a small saucepan and heat over high heat until smoking, about 2 minutes. Very carefully, add oil to dipping sauce; mixture will sizzle actively for a few seconds, so be careful of hot spatter.
  • Divide fish and bok choy among four bowls and pour sauce on top to serve.

Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 2.1, Cholesterol 85.1, Sodium 758.5, Carbohydrate 7.2, Fiber 2.6, Sugar 3, Protein 38.4

1 1/2 lbs tilapia fillets (or any thin white fish)
1/8 teaspoon black pepper, freshly ground
1 bunch bok choy, washed, trimmed, and cut into 1-inch pieces
3 scallions, thinly sliced
4 1/2 teaspoons cilantro, chopped
4 1/2 teaspoons fresh ginger, grated
1/4 cup reduced sodium soy sauce
1/4 cup canola oil (or peanut oil)

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