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Pla Neung See Ew sm

Steamed Black Cod with Ginger Soy Sauce ปลานึ่งซีอิ้ว


  • 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.

Ingredients and Kitchen Tools I Use


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 Tbsp 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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