Learn how to make perfectly steamed fish with a simple yet flavourful ginger and scallion garnish, inspired by traditional Chinese techniques. This dish, ideal for any white fish like hake, cod, or sea bass, uses a gentle steaming method that brings out the natural flavours of the fish. The garnish of fresh scallions and ginger adds both aroma and a light crunch, while a quick pour of sizzling hot oil infuses it with even more flavour. Whether you have a steamer or are using alternative methods like a casserole or oven, this recipe guarantees delicious results every time!

0:00 - Introducing Steamed Fish
0:18 - How to Steam Fish Using a Steamer
0:35 - How to Steam Fish Using a Casserole
1:05 - How to Steam Fish Using an Oven
1:50 - Fish Goes Into the Steamer
2:26 - The Ginger and Scallion Garnish
3:58 - The Hot Oil Preparation
4:19 - Fish Comes Out of the Steamer
4:49 - Adding Garnish
5:25 - Hot Oil on Top

Alongside sashimi, steamed fish is one of my favourite ways to enjoy good quality white fish. The umami from the soy sauce really allows the fish to shine. It’s more of an enhancer than a seasoning. The ginger and scallion oil adds depth of flavour and texture. The thinly sliced scallion also helps the sauce cling on to your every bite.

There is no wrong way to steam your fish, as long as you bring it to 63°C (145.4°F). I normally use my combi oven at maximum steam temperature, but you can use a casserole or the oven with the fish wrapped in foil like I showed in the video. You can even poach it in hot water with a probe, as long as you make sure it does not overcook.

One thing I would not do is cook white fish sous vide, at least not with the garnishes we are using in this recipe, as I find most sous vide white fish too soft and sometimes mushy. I prefer a slightly firm and flaky texture for this style of garnish.

You do not have to slice the scallions lengthwise if you find it time-consuming. You can just slice them thinly crosswise or cut them with a pair of scissors.

I enjoy serving fish whole, a lot, but with this recipe, it only works when the whole table is onboard. Otherwise, you would have to remove all the garnish, clean the fish, then put the garnish back. By this point, the fish will get cold, and the presentation will be subpar.

Make sure you switch off your stove after pouring over the hot oil. I have burnt two pots this way.

For the soy sauce, if you want to take this to the next level, you can reduce some Japanese sweet mirin in a saucepan by half, then add equal parts of fish-specific light soy sauce.

*Ingredients*
White fish fillet
Scallions
Ginger
Soy sauce (ideally fish-specific soy sauce)
Vegetable or other neutral high smoke point oil

*Directions*
1. Thinly slice ginger into julienne.
2. Thinly slice the green part of the scallions in julienne and (optional) add to a bowl of ice water (purely for presentation).
3. Steam the fish with the off cuts of ginger and white parts of scallions with your desired method until the thickest part of the fish fillet reaches 63°C (145.4°F).
4. Add soy sauce to the plate and heat the vegetable oil on high heat (induction 9).
5. Add thinly sliced ginger, followed by scallions to the fish fillet. (Always add more scallions than you think you need)
6. Once the oil is shimmering, pour the hot oil over the scallions.
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