Steamed Fish With Ginger and Shallots

Steamed Fish with Ginger and Shallots


A wok, a steamer and 15 minutes is all you need to make this healthy dish. For a low-fat dinner that is ready in a flash, look no further than this delicious and easy-to-prepare steamed fish.


  • One whole snapper, about 800g, cleaned and scaled
  • Half a bunch of spring onions, chopped
  • One piece of ginger (about 1-2cm in length), finely chopped
  • 1/2 bunch of fresh coriander, finely chopped
  • 1/2 cup dark soy sauce
  • 1/³ cup olive oil
  • Chopped fresh chilli
  • Steamed Asian greens (bok choy and gai larn)
  • Jasmine rice to serve


  • Place fish in a large bamboo steamer set over boiling water for about 15-20 minutes.
  • Cooking time will vary, depending on the size of the fish.
  • Check the inside cavity after about 15 minutes and remove from the steamer once the flesh is white and creamy. Place the fish on a long platter.
  • Sprinkle spring onions over the fish and add ginger and coriander to taste.
  • Douse the fish in dark soy sauce until it is stained and there is a thin layer of soy sauce at the bottom of the dish. Heat the olive oil in a small pan until it just starts to smoke. Carefully pour over the fish.
  • The hot oil will gently cook the ginger and greens on the fish and combine with the soy sauce.

To Serve

  • Serve with a small side dish of chopped fresh chilli in soy sauce, as well as steamed greens topped with oyster sauce.