Chinese-style Steamed Fish with Ginger and Soy Sauce

Ingredients

In this Chinese adaptation of the Norwegian dish Persetorsk, the focus shifts from the traditional use of cod to a variety of fresh fish commonly found in Chinese cuisine, such as sea bass or tilapia. The flavors are also adjusted to suit the Chinese palate, with the addition of ginger and soy sauce for a more pronounced umami taste. Steaming is the preferred cooking technique in Chinese cuisine, as it preserves the natural flavors and textures of the ingredients. We alse have the original recipe for Persetorsk, so you can check it out.

• 4 fish fillets (sea bass or tilapia) (500g / 1.1 lb) 4 fish fillets (sea bass or tilapia) (500g / 1.1 lb)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon rice wine or dry sherry (15ml) 1 tablespoon rice wine or dry sherry (15ml)
• 1 tablespoon ginger, grated (15g) 1 tablespoon ginger, grated (15g)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 teaspoon sugar (5g) 1 teaspoon sugar (5g)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the soy sauce, rice wine or dry sherry, grated ginger, sesame oil, and sugar.
2. 2.
   Place the fish fillets in the dish, turning them to coat both sides with the marinade. Let them marinate for 15 minutes.
3. 3.
   Prepare a steamer by filling a wok or a large pot with water and placing a steaming rack or bamboo steamer inside. Make sure the water does not touch the steamer.
4. 4.
   Bring the water to a boil over high heat.
5. 5.
   Carefully place the marinated fish fillets on the steaming rack or in the bamboo steamer. Cover and steam for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the fish from the steamer and transfer to a serving plate.
7. 7.
   Garnish with sliced green onions and fresh cilantro leaves.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh for the best results. If sea bass or tilapia is not available, you can use other white fish varieties such as cod or haddock.
• Ginger — Grate the ginger finely to release its flavor. If you prefer a stronger ginger taste, you can increase the amount according to your preference.

Tips & Tricks

• To enhance the flavor, you can add a few drops of sesame oil to the steamed fish just before serving.
• For a spicier kick, you can sprinkle some chopped red chili peppers on top of the fish before steaming.
• If you don't have a steamer, you can use a heatproof plate or a shallow dish placed on a rack inside a large pot. Just make sure the water doesn't touch the plate.

Serving advice

Serve the Chinese-style Steamed Fish with Ginger and Soy Sauce as a main dish alongside steamed rice and stir-fried vegetables. The fragrant aroma of the ginger and soy sauce will entice your taste buds, and the tender fish will melt in your mouth.

Presentation advice

Arrange the steamed fish fillets on a serving plate, garnish with sliced green onions and fresh cilantro leaves for a pop of color. Drizzle some of the remaining marinade over the fish to add an extra layer of flavor. Serve it with steamed rice on the side for a complete and satisfying meal.