Recipe video above. Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.Squidge every bite of fish very well in the sauce before eating. The sauce is really tasty - it will surprise you.
Prep Time5mins
Cook Time15mins
Total Time20mins
Course: Light mains, Main
Cuisine: Asian
Keyword: ginger fish, ginger shallot fish, steamed fish
Servings: 2
Calories: 343cal
Author: Nagi
Ingredients
2x 180g/ 6 ozthinnish white fish fillet, skinless (~1.5 cm/ 2/3" thick) (Note 1)
1tspcooking sake(sub mirin, Chinese cooking wine, dry sherry) (Note 2)
Small pinch salt
Small pinch white pepper(sub black)
TOPPING (divide between 2 fish):
1/2cupgreen onion, green part only, finely sliced on diagonal (Note 3)
2tbspginger, finely julienned (Note 3)
1tbsplarge red chilli, deseeded finely julienned on diagonal, optional (Note 4)
SAUCE (divide between 2 fish):
2tsplight soy sauce, or all-purpose soy (Note 5)
2tspsesame oil, toasted
2tbsppeanut oil(or veg, canola, grapeseed)
Instructions
Preheat oven to 200°C/400°F (180°C fan).
Prepare parcel - Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.
Season fish & wrap - Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel - make a parcel with the paper first, then the foil. (See video or step photos).
Bake - Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!
Rest 3 min - Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes - heat the oil while it rests.
Heat oil until hot in a tiny saucepan or small pan over medium heat.
Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger - it will sizzle dramatically!
Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!
Notes
1. Fish - Try to use a thinnish piece of fish for a better ratio of sizzling surface area to flesh. Recipe works just fine for thick fillets too (longer bake time) but I really prefer thinner fillets.Great fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Think salmon and trout flavours are a little too strong - though the recipe will work fine. See Ingredients section in post for more information on fish types / what to avoid.
Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!
Frozen fish works just fine, thaw then pat dry well before using.2. Cooking sake - Get this in the Asia aisle of large grocery stores, and Asian stores. Adds a touch of extra flavour you can really only get from cooking alcohol. If you can't consume alcohol, just leave it out.3. Measuring - I know it's hard to measure these by cups, they are approximations only. Better to go over rather than under - especially the ginger. Go by eye!4. Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.5. Soy sauce - Do not use dark soy sauce, too intense!