Chinese Ginger-Soy Steamed Fish
A healthy steamed fish dish features Asian seasonings like oyster sauce and toasted sesame oil for a savory finish.
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Instructions
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Start boiling 2 inches of water in a wok or deep pan with a steaming rack, ensuring water is below the rack.
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In a small bowl, whisk ginger, garlic, 3 tablespoons canola oil, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper.
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Arrange fish fillets on a heatproof plate in a single layer, then spoon some sauce evenly over them.
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Place the plate on the steaming rack, cover, and steam over high heat for 7-10 minutes per inch of fish thickness.
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Carefully remove the plate, transfer fillets to a warmed platter, and spoon remaining sauce over the fish.
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Heat the remaining 2 tablespoons of canola oil until near smoking. Top fish with green onions and cilantro, then carefully drizzle hot oil over them and serve immediately.