Steamed fish with sweet soy-ginger sauce

Steamed fish with sweet soy-ginger sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author CASA Veneracion


  • 2 fish steaks
  • salt
  • pepper
  • sesame seed oil
  • 3 to 4 tablespoons garlic minced
  • 1 tablespoon cooking oil
  • 2 teaspoons soy sauce
  • 2 teaspoons sweet rice wine (Shiaoxing, sake or mirin will all work)
  • 1 teaspoon sugar
  • 1/2 teaspoon ginger juice (grate the ginger and squeeze out the juice)
  • scallions and cilantro to garnish


  • Brush the bottom of two heat-proof plates with a little sesame seed oil.
  • Lay a fish steak on each plate. Sprinkle with a little salt and pepper.
  • Steam over briskly boiling water for 10 minutes (see how to boil water, how to steam food and why it is important to know).
  • Steamed fish with sweet soy-ginger sauce
  • So, that’s how the fish will look after steaming. But, while the fish steams, waste no time. Prepare the garnishes and the sauce.
  • Heat the cooking oil in a pan. Cook the minced garlic over medium heat until golden brown. Scoop out. Save the oil.
  • Make the sauce. Mix together the soy sauce, sweet rice wine, sugar and ginger juice.
  • When the fish is done, take a tablespoonful or two of the liquid that has formed a pool around the fish and mix that with the sauce.
  • Brush the top of the fish steaks with a little of the oil in which the garlic had been cooked. Divide the toasted garlic bits into two portions. Top each fish steak with a portion of the toasted garlic. Garnish with cilantro and scallions. Spoon the sauce around the fish and serve immediately.