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Steamed Soy & Ginger Fish

Get more fish in your dinner repertoire with this super-easy steamed version of a restaurant classic. If you’ve got a bamboo steamer at home, use that, but otherwise all you need is some basic kitchen equipment. Simple, light but full of fresh flavours, accompany it with a side serve of rice and you’re good to go.


Steamed Soy & Ginger Fish

10 minutes
15 minutes

5 spring onions (scallions)

2 x 200g (7oz) fish fillets (e.g. seabass, snapper or salmon)

4cm (1.57 inches) piece ginger, finely julienned

¼ cup light soy sauce

2 tbsp lime juice

3 tbsp vegetable oil

3 tbsp sesame oil

1 long red chilli, deseeded and sliced

steamed rice, to serve

  • Step 1

    Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).

  • Step 2

    To set up a makeshift steamer, choose a large, wide and deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.

  • Step 3

    Place fish fillets onto a plate that is smaller than your pan and top with ginger.

  • Step 4

    Combine soy sauce and lime juice, then pour the mixture over the fish.

  • Step 5

    Place the plate of fish on top of the foil trivet in your pan. Pour water into the pan (being careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 12 minutes (or a bit longer for salmon) or until the fish fillets are cooked (they will easily flake when poked with a fork).

  • Step 6

    Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until a wooden spoon causes bubbles to form when placed into the oil. Turn the heat off but keep the oil warm on the stovetop.

  • Step 7

    Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top with spring onion. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Top with chilli slices and serve with steamed rice.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 8 reviews)
Very good0%

SO tasty!

May 3, 2024

I was home late from work and thought can I be bothered to cook this recipe? I was So glad that I did! It was so easy and the final product was SOOO yum! I will definitely make this again! Thanks Marion!

Avatar for Susan D
Susan D

I never write reviews but

February 19, 2024

SO good. Followed exactly the instructions. Fish wise, tested tilapia and cod, tilapia works 5 times better. Only struggle is to cut green onion and ginger in fine perfect long slices.. it takes me forever and Im exhausted after cutting..

Avatar for Klaa

Deliciousness on a plate!..

December 11, 2023

This recipe is not only pretty and so full of flavour. But is also very quick and easy to make. Thank you Marion for sharing your recipes 🙏😋🫶

Avatar for Stell

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