Steamed Fish with Ginger

Light steamed fish flavoured with fresh ginger, spring onions and a simple savoury dressing for an easy, protein-rich meal.

◷ 20 mins

🔥 Approx. 280 kcal

▥ Easy

◷

Prep Time

8 mins

♨

Cook Time

12 mins

♙

Servings

▥

Difficulty

Easy

About This Recipe

Steaming is a simple way to cook fish without relying on large amounts of added oil. Fresh ginger, garlic and spring onion add plenty of flavour while keeping the dish light.

This recipe works well with many mild white fish varieties and can be served with rice and vegetables for a complete, balanced meal.

Ingredients

For the Fish

2 white fish fillets, about 150–180 g each
1 tablespoon fresh ginger, finely sliced
2 cloves garlic, finely chopped
2 spring onions, sliced
1 teaspoon sesame oil
1 tablespoon less-salt soy sauce — Kikkoman Less Salt or equivalent
1 teaspoon fresh lime or lemon juice
¼ teaspoon ground white or black pepper

Optional Garnish

Fresh coriander
Extra spring onion
Thinly sliced red chilli
Fresh lime or lemon wedges

To Serve

Cooked white rice
Steamed broccoli
Green vegetables or bok choy

🛒

Easy-to-Find Ingredients This recipe uses common supermarket ingredients. Brand examples are included for convenience, but equivalent products can be used depending on availability.

How to Make Steamed Fish with Ginger

Prepare the fish

Pat the fish fillets dry with kitchen paper. Place them on a heatproof plate that fits inside your steamer.

Add the aromatics

Scatter the ginger and garlic over the fish. Sprinkle lightly with pepper.

Steam the fish

Bring the steamer water to a boil. Place the plate inside, cover and steam for around 8–12 minutes depending on the thickness of the fillets.

Check for doneness

The fish is ready when it flakes easily with a fork and is opaque through the centre.

Add the dressing

Mix the less-salt soy sauce, sesame oil and lime or lemon juice. Spoon the dressing over the hot fish.

Garnish and serve

Top with spring onion, coriander and chilli if using. Serve immediately with rice and vegetables.

🌿 KnowvaLife Healthy Tip

Steaming helps you cook fish without needing much added oil. Ginger, garlic, citrus and herbs can provide plenty of flavour without relying heavily on salt.

Nutrition at a Glance (per serving)

🔥 280 kcal

♨ 35g Protein

◉ 8g Carbs

◯ 11g Fat

🌿 2g Fibre

◈ 470mg Sodium

Nutrition values are approximate and may vary depending on the fish used, ingredient brands, portion size and preparation.

✓ Why This Version Is Lighter

Steamed, Not Fried — minimal cooking oil is needed.
High in Protein — fish provides a satisfying source of protein.
Simple Seasoning — fresh ginger, herbs and citrus add flavour naturally.

♻ Swaps & Variations

Use any mild white fish suitable for steaming.
Add mushrooms or leafy vegetables to the steaming plate.
Reduce soy sauce further if you prefer less sodium.
Serve with white rice, brown rice or extra vegetables depending on preference.

❄ Storage & Reheating

Refrigerate leftover cooked fish promptly in a clean, airtight container.
Consume refrigerated leftovers within about 1–2 days.
Reheat gently until thoroughly hot to avoid drying out the fish.
Avoid repeatedly cooling and reheating the same portion.

⚠ Important Note

This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.

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