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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Steamed Black Cod with Ginger Soy Sauce ปลานึ่งซีอิ้ว
- Yield: Serves 2-3
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.
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.
Joel says
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.
Linda says
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.
Tammy says
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 !
Jen says
Loved it, turned out great!
Tania says
Can I make the sauce ahead of the time?
Jay says
OMG, this woman is so sweet and fun.
I want to marry her !! Am I too late?
Am so subscribing to your utubr
Adam The HTK Minion says
lol, and thanks Jay! Yes she is married (not to me) - so sorry about that 🙂 Cheers! Adam
Sean says
So easy and good! I put soft tofu under the fish!
Futile Resistance says
Made this millions of times, it's just so easy, delicious and healthy. Exceptional