Steamed Ginger Fish

Preparation Time: 5 Minutes
Cooking Time: 5-15 Minutes, Depending on the Fish

Steaming fish is not only healthy but fast. In this easy recipe, the gentle vapours preserve the subtle taste of the fish and keep it moist. Ginger plays the same role in Eastern fish cookery as lemon does in the West, balancing the fishy flavours.


  • 450g (1 lb) boneless, firm white fish fillets, such as cod or plaice, skinned and divided into 4 equal pieces, or a whole fish such as sole, sea bass or turbot
  • Maldon sea salt or ordinary salt, to taste
  • 2 tablespoons finely shredded fresh ginger
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 3 tablespoons finely shredded spring onions
  • handful fresh basil leaves
  • 2 tablespoons light soy sauce
  • 1 tablespoon groundnut (peanut) oil
  • 1 tablespoon extra-virgin olive oil


  1. Pat dry the fish or fish fillets with kitchen paper and rub salt evenly over both sides. Place on a heatproof plate and scatter the ginger, orange and lemon zest evenly over the top.
  2. Next set up a steamer or put a rack into a wok and fill it with 5 cm(2 in) of water. Bring the water to the boil over a high heat. Put the plate of fish into the steamer or onto the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 Minutes to cook. Whole fish or thicker fillets such as cod or sea bass will take 12-14 Minutes. The fish is cooked when it turns opaque and flakes slightly but still remains moist.
  3. When cooked, remove the fish, pouring off any excess liquid that may have accumulated. Arrange on a warm platter. Sprinkle with the spring onions, basil and soy sauce.
  4. To complete the dish, heat the two oils together in a small saucepan until they are smoking. When hot, pour over the fish and serve at once.