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    Home » Recipes » All Recipes » Entrées

    Steamed Fish with Ginger Soy Sauce ปลานึ่งซีอิ้ว

    Published: Jan 16, 2015 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    A healthy and easy fish recipe that's great for any kind of white, mild flavoured fish. I'm using black cod (also known as sablefish) because I love its tender flakiness, but in Thailand barramundi is the most common type used. Chewy mushrooms and spicy ginger makes this one of those dishes that's just hard to stop eating!

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    Pla Neung See Ew sm

    Steamed Black Cod with Ginger Soy Sauce ปลานึ่งซีอิ้ว

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2-3
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    Ingredients

    • 2 pc dried shiitake mushrooms, rehydrated by soaking in hot water for at least 1 hour
    • 12 oz (350g) white fish of your choice (see note)
    • 3 cloves garlic, finely chopped
    • ¼ cup finely julienned ginger
    • ½ cup chicken or pork stock, unsalted (See recipe for homemade stock)
    • 2 Tbsp soy sauce
    • 1 Tbsp oyster sauce
    • 1 Tbsp Chinese cooking wine (Shaoshing wine)
    • ½ tsp sugar
    • ½ tsp sesame oil
    • ¼ tsp white pepper, ground
    • 2 green onions, thinly slice on a bias

    Note: You can use fish filet, fish steaks, or whole fish for this recipe. Some great options are black cod, halibut, barramundi, grouper, sea bass, tilapia and pompano.

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    Instructions

    Remove soaked shiitake mushrooms from water and squeeze out excess water. Cut off the stems, then slice the cap into thin pieces.

    Note: Make sure you have all ingredients prepped before you start cooking, it goes fast!

    Place fish in a deep plate and steam over vigorously boiling water until done, about 6-8 minutes depending on the thickness of the fish. While the fish is steaming make the sauce.

    For the sauce: Combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. Heat 2 tablespoon of vegetable oil in a sauté pan over medium high heat. Add garlic, ginger, and shiitake mushroom slices and stir for 1-2 minutes until aromatic. Add the sauce mixture and white pepper, bring to a boil and let sauce simmer for 30 seconds. Remove from heat, taste and adjust seasoning if needed. Set aside until the fish is ready.

    When fish is done, turn off the heat, and you’ll notice water collected in the plate.With the fish still in the steamer, tilt the plate to pour off the collected water, letting it run off into the cooking water below.(If using black cod filet, you may pull out pin bones at this point.)  Pour the sauce over the fish, top with green onions and close the steamer lid for another 30 seconds just to steam the green onions slightly using residual steam.

    Serve immediately with jasmine rice.

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    Comments

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      Recipe Rating





    1. Randy Hutniak says

      May 13, 2025 at 1:44 pm

      I took the ingredients and changed it up a bit. I prepped the Black Cod by removing the skin and marinated the filet in the sauce (Sans 1/2 cup of stock) for 30 minutes. While they were marinating, I lightly sprinkled salt, pepper and dehydrated garlic on the skin and air fried (480F)them until crisp.

      When the skin was done- I used my fingers to remove the excess marinade from the fillets and air fried them for about 12 minutes (5 min @ 480F then 425F). While the fillets were cooking, I sautéed the mushrooms in butter, then added the sauce for a minute or two (until boiling) and then the stock. Reduce by half.

      Plated the fish, added sauce and skin crisps then topped them with the spring onions, and fresh cilantro and Thai chili.

      The crisps were amazing! The combination of the soft fillet and the crispy skin was so good. Careful with the chili...

      Reply
    2. Richard EUGENE HARDWICK says

      January 14, 2025 at 6:15 pm

      I substituted shrimp and it works great. Next I a going to try tiger shrimp.

      Reply
    3. Joel says

      July 07, 2023 at 6:44 pm

      Very very good! I used salmon with the skin on. I only had dry ginger so I used what I had using a common conversion, and since I didn't have the cooking wine I subbed half the amount of white wine vinegar. I also only had baby bella mushrooms. It was amazing! Restaurant quality dish.

      Reply
    4. Linda says

      April 17, 2023 at 9:00 pm

      Delicious! Very adaptable re the sauce. If you don't have oyster sauce or cooking wine, leave it out, it will still be great. I used some fish sauce instead of oyster sauce.

      Reply
    5. Tammy says

      November 05, 2022 at 5:04 pm

      Versatile, delicious and simple ! Just had to add some dried red pepper with the ginger and garlic for some heat. Used leftover home-made Sichuan-style chicken broth that was somewhat anise forward, which worked out great. Thank you for this recipe !

      Reply
    6. Jen says

      June 30, 2022 at 8:04 pm

      Loved it, turned out great!

      Reply
    7. Tania says

      September 15, 2021 at 1:10 pm

      Can I make the sauce ahead of the time?

      Reply
    8. Jay says

      June 03, 2021 at 6:36 pm

      OMG, this woman is so sweet and fun.
      I want to marry her !! Am I too late?
      Am so subscribing to your utubr

      Reply
      • Adam The HTK Minion says

        June 04, 2021 at 8:23 am

        lol, and thanks Jay! Yes she is married (not to me) - so sorry about that 🙂 Cheers! Adam

        Reply
    9. Sean says

      April 12, 2021 at 8:37 pm

      So easy and good! I put soft tofu under the fish!

      Reply
    10. Futile Resistance says

      February 16, 2021 at 3:21 pm

      Made this millions of times, it's just so easy, delicious and healthy. Exceptional

      Reply

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