Steamed Fish with Ginger

🔥 Prep

• Pat dry the 300 g fish fillet with paper towels.
• Grate 2 tbsp ginger and set aside.
• Slice 2 tbsp green onion into thin pieces.
• Measure 2 tbsp soy sauce into a small bowl.
• Measure 1 tbsp oil (such as vegetable or sesame oil) for drizzling.

🔥 Cook

• 1. Place the fish fillet on a heatproof plate, drizzle with the 1 tbsp oil, then evenly scatter the grated ginger, sliced green onion, and pour over the 2 tbsp soy sauce.
• 2. Fill a wok or steamer pot with water and bring it to a boil over high heat.
• 3. Steam the fish for 8–10 minutes until the flesh is opaque and flakes easily with a fork.
• 4. Carefully remove the plate from the steamer using tongs or oven mitts and let the fish rest for 2 minutes.
• 5. Optional: drizzle a little extra oil and garnish with additional green onion before serving.

🔥 Serve

• Transfer the steamed fish to a serving platter and spoon any accumulated juices over the top.
• Pair with steamed jasmine rice or brown rice for a light, healthy meal.
• Add a side of sautéed bok choy or steamed broccoli for extra vegetables.
• Serve immediately while hot, optionally with a wedge of lemon or lime for brightness.