Chinese Steamed Fish Fillet Recipe
Delicate, fragrant, and deceptively simple to cook. Tender white fish fillets are wrapped up with ginger, chilli and spring onion, then gently steamed in the oven until flaky and moist, before being finished with a drizzle of warm soy and sesame dressing.
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Servings: 2 people
Calories: 285kcal
Equipment
- chopping board
- Sharp kitchen knife
- measuring spoons
- small saucepan
- Baking tray
- baking parchment or swap for kitchen foil
Ingredients
- 2 haddock fillets (approx 200g per fillet, skin removed)
- 2.5 cm fresh root ginger (julienned)
- 1 red finger chilli (de-seeded and thinly sliced)
- 3 spring onions (sliced)
Warm Soy Dressing
- 1 tablespoon sunflower oil
- 2 teaspoon sesame oil
- 2 tablespoon light soy
- 1 teaspoon dark soy
- 1 tablespoon shaoxing rice wine
Instructions
- Preheat the oven to 200C/180CFan/390F. Line a baking tray with a large sheet of parchment paper (or use kitchen foil). Ensure the piece of paper is large enough to fold up over the fish into a parcel.
- Place half of the ginger, chilli and spring onion onto the baking sheet.
- Place the fish fillets on top of the vegetables, then take the remaining aromatics and sprinkle over the top of the fish.
- Add a splash of cold water to help the fish steam. Then fold up the parcel taking care to ensure the paper is not touching the top of the fish. There needs to be space at the top of the parcel to allow air to circulate so the fish will steam.
- Place the tray in the oven and cook the fish for 12-15 minutes. Cooking times will vary depending on the thickness of the fish fillet.
- When properly cooked the fish should be opaque and flake easily with a fork. The easiest test is to use a probe thermometer inserted into the thickest part of the fillet, it should read 63C/145F when properly cooked.
- Meanwhile place all the ingredients for the dressing into a saucepan and gently heat up.
- Once the fish has cooked, remove from the oven, open the parcel and place the fish, along with the aromatics, gently onto a serving dish. Pour over the warm dressing and serve immediately.
Notes
This recipe uses haddock fillets but you can use any white fish. Cod, hake, pollock, bream, seabass, basa would all work. Just alter the cook times depending on the thickness of the fish.
If cooking more than one fillet, I recommend going for fillets that are the same size and thickness, this means they will cook at the same time.
I've also used frozen fish fillets in this recipe, they work perfectly well. Just cook the fish for a little longer so it is cooked through.
How to steam fish using a bamboo steamer:
If you have a bamboo steamer this recipe works really well!
- Place the steamer on a rack, over a wok of gently simmering water - ensuring the base of the steamer doesn't touch the water - the steam should have room to circulate.
- Prepare the parcel as per recipe, and place in the steamer.
- Cover wok with a lid and cook gently for 15 minutes.
- Heat the dressing ingredients in a small saucepan.
- Once the fish has cooked through, remove from the steamer and place on a serving dish. Pour the warm soy dressing over the fish and serve.
Nutrition Facts
Chinese Steamed Fish Fillet Recipe
Amount Per Serving
Calories 285
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 108mg36%
Sodium 1621mg70%
Potassium 746mg21%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 36g72%
Vitamin A 508IU10%
Vitamin C 36mg44%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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