Ginger Steamed Fish Recipe

Ginger steamed fish; Cooking Outside the Box with Chef John

This is a very simple dish that can be ready in 15 minutes.



4 4-oz fish fillets of your choice
1 oz olive oil
4 cloves garlic diced
4 oz fresh ginger, peeled and cut to matchsticks

1 orange, cut into six segments

1/4 cup cilantro

1 tsp sesame oil


A Few Notes on Preparation


  • You can use whatever fish you prefer including talipia, halibut, catfish, or even something else.
  • Because it's Asian-inspired, dice the garlic so the flavor can permeate the dish. And always remember to wipe your knife after chopping the garlic.
  • When purchasing fresh ginger, look for shiny and smooth outer skin because that indicates it's fresh and younger. To prepare, peel it and then "square" it up a bit so you can cut it more easily into matchstick form.
  • If you like a lot of ginger, feel free to use more - it's really based on your preference.
  • Roll the orange slightly before cutting to help release the juice. Cut into segments so it's easier to squeeze.



Heat olive oil in a sauté pan over med/high heat. Add sesame oil. Next add the fish. As you place the fish in the pan, remember to lay it away from you so you don't get splashed by hot oil.


After you've let the fish sear for a few moments (look to see the "cook" line is about half way up the fish), flip it over and then add the rest of the ingredients. Cover and let it steam for a few moments.


Serves 4


Nutritional Information Per Serving


Calories - 180  
Fat - 9 g

Cholesterol - 50mg

Total Carbohydrates - 4 g

Fiber - 0.3 g

Protein - 21 g