Steamed Fish with Ginger and Lime

Steamed Fish with Ginger and Lime

Light, healthy, and bursting with fresh flavors! This Asian-inspired dish is incredibly easy to make and lets the delicate taste of the fish shine.

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📝 Ingredients

For the Fish:

• 2 white fish fillets (~6 oz / 170g each), such as sea bass, cod, tilapia, or snapper

• 1 tsp salt

• 1 tbsp Shaoxing wine or dry sherry (optional)

For the Aromatics:

• 2-inch piece fresh ginger, half julienned, half finely grated

• 4 green onions, cut into 2-inch lengths and thinly sliced lengthwise

• 2 limes, one sliced, one juiced

• 2 tbsp light soy sauce

• 1 tbsp sesame oil

• 1 tsp sugar

• 2 tbsp water or fish stock

• 2 tbsp fresh cilantro, chopped

• 1-2 red chilies, thinly sliced (optional, for heat)

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👩‍🍳 Instructions

1. Prepare the Fish

1. Pat the fish fillets dry with a paper towel. Rub with salt and Shaoxing wine (if using). Let sit for 10 minutes.

2. Place the fillets on a heatproof plate that fits inside your steamer. Scatter half of the julienned ginger and lime slices on top.

2. Steam the Fish

1. Bring water in a steamer to a rolling boil. Place the plate with the fish in the steamer, cover, and steam over high heat for 8–10 minutes (depending on thickness), until the fish is opaque and flakes easily with a fork.

3. Prepare the Sauce

1. While the fish is steaming, mix soy sauce, lime juice, sesame oil, sugar, water, and grated ginger in a small bowl.

2. In a small saucepan, heat 1 tbsp of neutral oil until shimmering (optional, for fragrance).

4. Finish and Serve

1. Once the fish is cooked, carefully remove the plate from the steamer. Discard the steamed ginger and lime.

2. Scatter the remaining julienned ginger, green onions, cilantro, and chilies over the fish.

3. Pour the soy-lime sauce over everything.

4. If using, carefully pour the hot oil over the aromatics to sizzle and release their fragrance.

5. Serve immediately with steamed jasmine rice.

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💡 Pro Tips

• Don’t Overcook: Check for doneness a minute early—the fish should be just opaque.

• No Steamer? Place a wire rack or small bowls in a wok or large pot with a lid. Add boiling water, ensuring it doesn’t touch the plate.

• Extra Zing: Add a splash of rice vinegar or fish sauce to the sauce.

• Whole Fish: This method works beautifully for a whole fish (steam for 12–15 minutes).

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🍚 Why This Recipe Works

• Healthy & Light: Steaming preserves the fish’s nutrients without added fat.

• Bright & Aromatic: Ginger, lime, and green onions create a refreshing, tangy sauce.

• Quick & Elegant: Impressive enough for guests, easy enough for a weeknight.

A restaurant-quality dish made simple! 🍋✨