Asian steamed fish fillets

This Asian steamed fish is my favorite quick dinner when I want something light but full of flavor. It comes together in 25 minutes and feels like a restaurant dish without the fuss.

I made this the first time after picking up some fresh perch at the market and it instantly became a regular in my meal rotation. The balance of ginger, garlic, and soy sauce is so comforting and bright I rarely change the flavors.

Ingredients

• Fish fillets: such as perch flounder bass cod or halibut choose fresh firm fillets with no discoloration and minimal smell for the best texture and taste
• Garlic cloves: minced garlic adds a pungent depth that enhances the overall savory profile
• Fresh ginger: sliced thin or julienned gives a warm spicy brightness that lifts the dish
• Two bunches of scallions: use the whites to flavor the broth and reserve the greens to steam under the fish for a fresh herbal layer
• Cilantro: chopped for a citrusy contrast to the richness of the soy and fish
• Thai chili: thinly sliced adds heat but you can reduce or omit if sensitive to spice
• Chicken broth: provides a savory base broth but vegetable stock works well too
• Soy sauce: adds salty umami essential for the depth
• Ponzu: a citrus soy adding brightness and complexity to the steaming liquid
• Neutral flavored oil: like canola or vegetable oil for seasoning the fish before steaming

Instructions

Build The Base:

Pat the fish fillets dry and check carefully for any larger bones remove them to prevent unwelcome surprises. Lightly drizzle oil over the fish and season with a generous pinch of salt to bring out the natural flavors.

Prepare The Aromatic Broth:

In a pot combine the minced garlic sliced ginger white parts of scallions and chopped Thai chili. Pour in the chicken broth soy sauce and ponzu sauce. Add a pinch of salt. Bring this mixture to a gentle simmer and cover with a lid letting it infuse for 5 minutes. This creates a fragrant and deeply flavored steaming liquid.

Add The Green Scallions and Fish:

Remove the pot from heat and add the green parts of the scallions on top of the simmered broth. This creates a fresh layer that will steam the fish gently. Place the seasoned fish fillets on top of the scallion layer and cover the pot again.

Steam The Fish:

Return the pot to very low heat and cook for 6 to 7 minutes for thinner fillets or up to double that time for thicker cuts. The fish should be opaque and start to flake easily when done.

I love using fresh ginger in this recipe it brings a warmth that complements the fish perfectly. This dish always reminds me of dinners at my friend’s house where we’d gather around the steaming pot sharing stories and passing bowls of rice.

Storage tips

Steamed fish is best eaten immediately for tenderness and freshness. If you have leftovers cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently in a steamer or microwave on low power to avoid drying out the fish.

Ingredient swaps

You can swap chicken broth for vegetable broth or water to keep it vegetarian friendly. Ponzu can be replaced with a splash of fresh lime juice and a little soy sauce if unavailable. Adjust the chili quantity depending on your heat preference.

Serving ideas

Serve alongside jasmine or basmati rice to catch the flavorful sauce. A simple cucumber salad or steamed greens like bok choy or spinach complement the bright flavors well. Drizzle extra soy or a splash of toasted sesame oil on top for added richness.

This simple steaming method brings out the best in fresh fish. Enjoy your meal and the bright comforting flavors!

Frequently Asked Recipe Questions

→ What types of fish work best for this dish?

Firm, white fish like perch, flounder, bass, cod, or halibut hold up well to steaming and absorb flavors nicely.

→ Can I substitute chicken broth with vegetable broth?

Yes, vegetable broth is a suitable alternative that will still provide depth and moisture to the steaming liquid.

→ How do I know when the fish is cooked through?

The fish should be opaque and flake easily when tested with a fork; cooking time depends on fillet thickness.

→ What is the role of layering scallion greens under the fish?

Scallion greens create a gentle barrier and infuse subtle flavor directly into the fish during steaming.

→ Can I adjust the heat level in this preparation?

Yes, varying the amount or removing the seeds from the Thai chili controls the subtle spiciness.

→ Is it necessary to use ponzu sauce?

Ponzu adds a bright, citrusy note that balances the savory broth but can be substituted with a splash of lemon juice.