Sizzling ginger steamed fish

There’s something incredibly satisfying about a dish that surprises you with both flavor and flair — and this Sizzling Ginger Steamed Fish is exactly that. The first time I made it, I remember jumping a little when the hot oil hit the ginger and green onion. The sizzle, the aroma, and that burst of steam made it feel like I was standing in an Asian restaurant kitchen. It’s quick, healthy, and honestly one of the most fun ways to make fish feel exciting again.

Why You’ll Love This Recipe

Let’s be real — steamed fish doesn’t always sound thrilling. But this version? It’s anything but boring. Once you drizzle hot oil over the tender, oven-steamed fish, the ginger and green onion come to life, sizzling and releasing a perfume of fresh aromatics that makes you instantly hungry.

What I love most about this recipe is how effortless it is. You wrap the fish in foil packets, let it gently steam in the oven, then add the finishing touch — the sizzling oil. There’s hardly any cleanup, yet the flavors are bold, balanced, and restaurant-worthy. I’ve made it for family dinners, and it’s one of those meals that always gets a quiet moment of appreciation before the first bite.

Ingredients You’ll Need

Here’s what you’ll want to gather before starting:

• White fish fillets: Go for something delicate like barramundi, snapper, cod, or tilapia. Thin fillets around ⅔ inch thick work best.

• Fresh ginger: Julienned finely so it partially cooks when the oil hits it.

• Green onions: Only the green parts, sliced thin on the diagonal for a gentle flavor.

• Red chili: Optional, but it adds color and a mild warmth.

• Soy sauce: Light or all-purpose soy sauce works beautifully.

• Sesame oil: Use toasted sesame oil for that nutty depth.

• Cooking sake: Adds a hint of complexity to the sauce, but you can skip it if avoiding alcohol.

• Peanut oil or neutral oil: This is the one that makes the magic happen — the “sizzle” moment.

Whenever I make this, I always set aside a little extra green onion and chili for garnish. It adds freshness and color to the finished dish.

Best Fish to Use

I’ve tried this with everything from snapper to basa, and I always come back to the milder white fish options. They soak up the sauce beautifully and stay flaky and moist. If you’re using frozen fish, just thaw it completely and pat it dry.

Avoid heavier or “fishier” varieties like mackerel, tuna, or swordfish — their strong flavor tends to overpower the light ginger-sesame balance. This recipe really shines when the fish itself is mild and tender.

How to Make Sizzling Ginger Steamed Fish

1. Prepare the packets: Lay a piece of foil with a smaller sheet of parchment on top. Place the fish in the center, season lightly with salt and pepper, and drizzle with cooking sake. Fold the parchment and foil to form a sealed packet.

2. Steam in the oven: Place the packets on a baking tray and bake at 400°F (200°C) for about 12 minutes. The fish steams gently inside and stays moist.

3. Prepare the topping: In a small bowl, combine soy sauce, sesame oil, and a bit of chili if using.

4. Open and rest: Carefully open the foil packets — watch out for steam! — and let the fish rest for 3 minutes. Arrange ginger, green onions, and chili over the top.

5. Heat the oil: In a small saucepan, heat the peanut oil until hot but not smoking.

6. The best part – sizzle! Pour the hot oil over the ginger and onions. You’ll hear that satisfying crackle and see the aromatics come alive. The oil blends with the sauce underneath, creating a fragrant mix that coats every bite of fish.

The first time I did this, the smell was so good I didn’t even bother plating — I just grabbed chopsticks and dug in straight from the foil.

Tips and Tricks

• Use thin fillets: They cook evenly and get better flavor coverage from the sauce.

• Don’t skip the resting step: It lets the juices settle, making the fish more tender.

• Be cautious with the oil: Hot oil should be heated until shimmering, not smoking. Hold your hand above it — if it feels warm, it’s ready.

• Sizzle just before serving: That’s the fun part! Do it right at the table for some dramatic flair.

• Extra sauce love: Use a spoon to drizzle that soy-sesame mixture from the foil over your rice — it’s liquid gold.

Make Ahead and Storage

This dish is best enjoyed fresh, right when the oil is poured on. But you can prep the aromatics ahead — slice the green onions, julienne the ginger, and mix your sauce earlier in the day.

If you have leftovers, refrigerate them in a sealed container for up to 1 day. Reheat gently in a steamer or covered skillet with a splash of water to keep it moist. Avoid microwaving — it can dry out the fish and dull the fresh flavors.

Serving Suggestions

I always serve this fish directly in its foil “boat.” The sauce collects beautifully, and every bite of fish can be swirled through it. Pair it with steamed jasmine rice and a side of stir-fried bok choy or garlic spinach for a balanced meal.

For something heartier, serve alongside ginger soy noodles or steamed dumplings. And if you like the full Japanese-style experience, a simple bowl of miso soup makes it complete.

FAQs

Can I use frozen fish?
Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture in the packet.

What if I don’t have sake?
You can skip it or use a splash of rice vinegar for a little tang. The flavor will still be wonderful.

Is it safe to pour hot oil over food?
Yes — as long as the oil isn’t smoking. Heat it until it’s hot enough to shimmer, then pour carefully. The sizzling stops quickly once it hits the fish.

Can I steam it on the stove instead of the oven?
Absolutely. Use a bamboo steamer or any lidded pan — it’ll cook just as well.

Continue to Content

Yield: 2

Sizzling ginger steamed fish

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If you’re looking for a simple yet restaurant-worthy fish dish, this Sizzling Ginger Steamed Fish is pure magic.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

For the Fish

• 2 white fish fillets (about 180g / 6 oz each, skinless and around 1.5 cm thick)
• 1 teaspoon cooking sake (or substitute mirin, Chinese cooking wine, or dry sherry)
• Small pinch of salt
• Small pinch of white or black pepper

For the Topping

• ½ cup green onion (green parts only), thinly sliced on a diagonal
• 2 tablespoons fresh ginger, finely julienned
• 1 tablespoon red chili, deseeded and finely sliced (optional, for color and mild heat)

For the Sauce

• 2 teaspoons light soy sauce (or all-purpose soy sauce)
• 2 teaspoons toasted sesame oil
• 2 tablespoons peanut oil (or vegetable, canola, or grapeseed oil)

Instructions

1. Preheat your oven to 400°F (200°C) or 180°C for fan-forced ovens.
2. Place a sheet of foil (about 10 inches long) on your work surface and top it with a slightly smaller piece of parchment paper. Lay the fish fillets in the center. Season each piece lightly with salt and pepper, then drizzle about ½ teaspoon of sake over the top. Fold the parchment around the fish, then wrap it neatly in the foil to create a sealed parcel.
3. Set the foil packets on a baking tray and bake for about 12 minutes, or until the fish flakes easily and reaches an internal temperature of around 130°F (55°C). Remove from the oven and carefully open the foil to form a small “boat” shape that holds the juices. Let the fish rest for 3 minutes while you heat the oil.
4. In a small saucepan, warm the peanut oil over medium heat until it’s hot but not smoking. Top each fillet with the sliced green onion, ginger, and chili. Drizzle the soy sauce and sesame oil over the top, then carefully pour the hot oil across the aromatics — they’ll sizzle instantly, releasing a burst of fragrance and flavor.
5. Serve immediately, spooning the sauce over each bite of fish for maximum flavor.

Notes

• Use thinner fish fillets for the best sizzling effect and faster cooking time. Barramundi, snapper, basa, cod, or tilapia work beautifully here. If you’re using thicker cuts, simply extend the baking time slightly.
• Frozen fish can be used — just thaw and pat dry before seasoning. If you prefer not to use alcohol, skip the sake without substituting. The red chili is mostly for color and mild spice, so feel free to leave it out.
• Avoid dark soy sauce as it can overpower the delicate flavor of the fish.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 515Total Fat 27gSaturated Fat 5gUnsaturated Fat 22gCholesterol 134mgSodium 15802mgCarbohydrates 30gFiber 11gSugar 1gProtein 45g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Sizzling Ginger Steamed Fish is the kind of recipe that reminds me why simple cooking can be so rewarding. It’s quick, nourishing, and turns an ordinary piece of fish into something you can’t wait to dig into. I make this whenever I’m craving a lighter dinner that still feels special — and that sizzling moment never gets old. It’s a little show, a little comfort, and a whole lot of flavor all in one foil packet.

Also try these Fish recipes:-

• Baked Lemon Fish with Garlic Butter
• Moroccan Fish with Chickpeas in Tomato Sauce
• Foil Fish Packets with Spinach and Tomato