Beautiful steamed fish topped with ginger, chilli and spring onion and cooked in a simple marinade of soy sauce, rice wine vinegar and sesame oil, and you don’t even need a steamer basket for it! Ready in less than 30 minutes, perfect for an easy weeknight dinner!
Jump to RecipeIf you’re looking for something quick and simple to whip up on a weeknight, this is it. It requires less than 10 ingredients and by the time your rice finishes cooking, the fish will be cooked and ready to be served! It’s also a great alternative when you’re looking to branch out from your usual chicken/beef/pork dinner recipes and want to add a bit of seafood into the weekly meal rotation without having to worry about a complex or expensive recipe to follow!
Recipe Notes:
- Type of fish: I used snapper fillets for this recipe, but you can use any white fish fillet like barramundi, monk fish or ling, or you can even substitute with salmon if that’s your preference!
- Steaming process: You won’t need a steamer basket for this recipe, which is the big bonus here! You simply make a parcel using aluminium foil and baking paper. You want the foil and baking paper to be large enough to cover the fish, and the foil to be slightly larger than the baking paper as you will need to fold over the edges to seal it (it won’t seal well if the paper is in the way). If you would like to watch how it’s folded and get some pointers, you can check out the video on my instagram feed below!
- Serving suggestion: We love steamed fish with simple sides like steamed jasmine rice and stir fried Asian greens. You can also add some extra chilli, soy sauce and sesame oil over the top of everything if you would like even more flavour to your dish!
Steamed Fish with Ginger, Chilli and Spring Onion
Ingredients
- 4 fillets of fish (approx 100g each).
- 1 large knob of ginger
- 1 large sprig of spring onion
- 2 Birds Eye chilli
- 100 ml light soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
Instructions
- Preheat the oven to 200 degrees celsius for a non fan forced, or 190 degrees for fan forced.
- Prepare your parcel items – cut 4 sheets of baking paper just large enough to cover the fish, and 4 sheets of aluminium foil slightly larger than the baking paper. Lay the baking paper on top of the foil, you should have 4 parcels of baking paper and foil.
- Peel your ginger, and slice into thin strips. Finely slice your spring onion and chilli.
- Mix your soy sauce, sesame oil and rice wine vinegar in a measuring jug or cup (if you use one with a pouring spout, it will make it easier for you).
- Place your fish fillets onto the baking paper/foil parcels.
- Fold up the foil edges slightly to prevent any marinade from running out of it.
- Pour the marinade evenly over each parcel.
- Wrap each parcel up, pinch the edges of the foil to ensure it's all properly sealed and no air can escape while cooking.
- Place all the parcels onto a baking tray and bake for approx. 10 minutes (cooking time can vary slightly depending on the thickness of your fish fillets). You will know it's done when the fish is no longer translucent and is white and flakes easily.
- Serve with your choice of sides, and pour over the cooking juices and marinade from each parcel for extra flavour.