Steamed Fish with Ginger

Loved it.

First time making steamed fish. Usually Chinese Restaraunt’s make it.

I did not have a ceramic dish so I used a liner in the bamboo steamer and that worked just fine. Served it with coconut rice and bok choy sauteed with ginger, garlic and soy sauce. Just an excellent meal.

Cooked for less time than recipe called for and was a bit over cooked. Very strong ginger taste. Overall tasty.

Incredible recipe, but so few reviews! It is fresh tasting, healthy, simple, yet exotic! My 1.25 lb. halibut fillet steamed in about 11 minutes. As others have noted, any firm fish would work well, as long as it is thick enough. Next time, cod! You MUST try this wonderful fish recipe!

Very easy. Used the recommendations of others about the steamer

Absolutely love this recipe and will make it again….next week! The halibut was so moist and tender. The only change I made was to mix the oils with the soy sauce and green onions bring it to a boil, removed and spooned it over the fish. I julienned the ginger as pictured and did not mince it as directed in the recipe. I used a vegetable steamer to steam the fish.

Living in an area with many good Chinese restaurants I love to eat good Chinese style steamed fish. Followed this recipe to the letter and it came out as good as I’ve had. Most of the restaurants I go to use cod or sea bass or my favorite mullet but I used what I had which was Tilapia and it tasted great. I noticed a number of caveats from reviewers about the hot oil but my steamer basket is quite deep so I had no problem with spatter.

Very yummy, healthy and easy! It nails all my requirements so it’s a do-over for me. My picky daughter loved it too. Only thing I would do differently is not leave the fish sitting in the extra sauce for long as the fish soaked it up and became too salty.

Super simple and really tasty! Will definitely make it again.

Chinese New Year 2017. I needed to do a lot of the fish at the same time, so I put the rack in my large turkey roaster, covered it with foil, poked holes in the foil, and then put the fish (I used cod) on the foil. I sprinkled the fish with salt, pepper, and chopped ginger. Poured a little water into the space under the rack and covered the whole roaster with foil. Baked at 425 for about 20 minutes or a touch more – checked it at 15 minutes. Warmed the oils and soy sauce together as another reviewer had suggested and poured that over the cooked fish and scattered the sliced scallions and some toasted sesame seeds over all of it. Fish was perfect; very good flavor.

This dish tasted great! I just didn’t have enough space in my ceramic dish to fish my fish. Next time I will put a little water in the bottom of a large pan, cover it with a lid, and baking them in the oven. My whole family enjoyed this dish.

I served this at a family dinner and was quite pleased with the results. I followed most of the recipe as is although I used haddock (halibut is just too expensive) and I omitted the peanut oil. I also steamed from frozen using my brand new InstantPot pressure cooker just to test the “steam from frozen” function. Really happy with the results, very quick to prepare and easy. This will be a regular for our family.

Easy and delicious. I combined the soy sauces with double the sesame oil (since I didnot have peanut oil) and heated it in microwave before pouring over the steamed fish. It worked!

I make slight changes: tilapia, not halibut, only low sodium soy sauce, no peanut oil, no cilantro and no green onion. Most of these changes are due to what’s in the kitchen at the time. I have made it exactly as the recipe (except using tilapia) and it is delicious. If you have the slightest stomach issues, this is a great recipe as it is very easy on your stomach and you will want to lick the plate!

I steamed the halibut for 7 minutes. Used olive oil instead of peanut and added some garlic. did’t have cilantro but used parsley and it was wonderful. It was fast easy and delicious

This was very tasty! I didn’t have peanut oil, so instead I sprinkled some crushed peanuts on the fish along with the ginger and it came out pretty well. Next time I might try microwaving it rather than steaming.

Great recipe! I did alter a bit – cooked in a bamboo steam basket lined with parchment paper (over the wok). Heated Grape seed oil and walnut oil and then added in the soy sauces and about a tablespoon of ponzu. Mix thoroughly! Poured directly over the fish. Garnished with green onion. So fantastic!

Great recipe, I pretty much followed the recipe but topped it with sautéed mung bean sprouts and garlic roasted asparagus.

delicious!! my kid hates fish but he loved this one!

Simple and delicious. I didn’t use sesame oil. Still need to get the timing right, I like tender fish and not too cooked.