Steamed Fish With Ginger and Scallions

READY IN: 25mins
Recipe by Chef Kate

You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.

Top Review by morgainegeiser

I used the traditional bamboo steamer to make this recipe. It came out quite tender and flavorful. My husband was not overly fond of the garnishes, and I personally could have got by with just the regular sauce myself. There was a lot of leftover sauce, saved it for later. Would definitely make again. Reviewed for ZWT 2008

Ingredients Nutrition

  • 4 fish fillets (halibut or a white fleshed fish of your choice)
  • salt and pepper
  • 12 inch fresh ginger, peeled and smashed
  • 3 scallions, sliced and smashed
  • For the Sauce

  • 1 cup soy sauce
  • 1 14 cups chicken stock, hot, preferably homemade and unsalted
  • 14 cup sugar
  • fresh cilantro
  • For the Garnish

  • 2 tablespoons scallions, julienned
  • 2 tablespoons fresh ginger, peeled, julienned
  • 1 ounce sesame oil, heated


  1. Preheat the oven to 375°F.
  2. Place each fish fillet on a large piece of aluminum foil.
  3. Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
  4. Bring up the ends of each piece of foil and close up to form four loose pouches.
  5. Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
  6. While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
  7. Open one foil packet and make sure fish is coked through.
  8. If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
  9. Drizzle the hot oil over the fish and serve, with extra sauce on the side.

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