East Asian-style Steamed Fish with Soy Ginger Sauce

Ingredients

In this East Asian adaptation, the original Basque dish Merlu koskera is transformed into a steamed fish dish. The traditional Basque flavors are replaced with East Asian ingredients such as soy sauce, ginger, and green onions. The cooking technique is also modified to steam the fish, which preserves its delicate texture and enhances its natural flavors. We alse have the original recipe for Merlu koskera, so you can check it out.

• 2 white fish fillets (such as cod or halibut), 150g (5.3oz) each 2 white fish fillets (such as cod or halibut), 150g (5.3oz) each
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Place a steamer basket over a pot of boiling water.
2. 2.
   Season the fish fillets with salt and pepper, then place them in the steamer basket.
3. 3.
   Cover the pot and steam the fish for 8-10 minutes, or until cooked through.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, and grated ginger.
5. 5.
   Once the fish is cooked, transfer it to a serving plate.
6. 6.
   Drizzle the soy ginger sauce over the fish.
7. 7.
   Garnish with sliced green onions and fresh cilantro leaves.
8. 8.
   Serve immediately.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality for the best flavor and texture.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Ginger — Use fresh ginger for its vibrant flavor. Grate it finely to incorporate it smoothly into the sauce.

Tips & Tricks

• To enhance the flavor, marinate the fish fillets in the soy ginger sauce for 30 minutes before steaming.
• Experiment with different types of fish, such as sea bass or snapper, to vary the taste and texture.
• Add a sprinkle of sesame seeds for a nutty flavor and extra crunch.
• Serve the dish with steamed rice or noodles for a more substantial meal.
• Adjust the sweetness of the sauce by adding more or less honey according to your preference.

Serving advice

Serve the East Asian-style Steamed Fish with Soy Ginger Sauce as a main course, accompanied by steamed rice or noodles. Garnish with additional green onions and cilantro for a fresh and vibrant presentation.

Presentation advice

Arrange the steamed fish fillets on a large serving plate, drizzle the soy ginger sauce over them, and sprinkle with sliced green onions and cilantro leaves. The vibrant colors and aromatic flavors will make the dish visually appealing and enticing.