Steamed whole tilapia with ginger and soy sauce

Steamed whole tilapia with ginger and soy sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Connie Veneracion


  • 1 large tilapia about 800 g.
  • 1 tablespoon julienned ginger aside from the flavor, ginger gets rid of the fishy smell
  • plenty of crushed garlic
  • 3 to 4 tablespoons light soy sauce
  • 1 tablespoon citus juice calamansi, lemon or lime
  • freshly cracked black pepper
  • 1 tablespoon sesame oil
  • finely sliced onion leaves to garnish


  • Boil plenty of water in a steamer.
  • Slash (score) the fish (see tips).
  • Stuff the cavity with half of the garlic and ginger, and some pepper.
  • Rub half of the soy sauce and citus juice all over and inside (the cavity from where the intestines have been removed) the fish.
  • Lay the fish on a heatproof dish. Pour the remaining soy sauce and citrus juice over and around it. Sprinkle the remaining garlic and ginger. Crack more black pepper over it.
  • Steam over briskly boiling water for about 20 minutes.
  • Garnish with onion leaves. Heat the sesame see oil until smoking. Pour over the fish. Serve at once.