Bamboo ginger & soy fish

This is a very simple Chinese steamed fish recipe- the fish is first topped with ginger and soy then steamed in a bamboo steamer. Cooking the fish this way makes the fish so succulent at the end and gives a gingery aroma to the dish. You can buy bamboo steamers online for around £10. If you do not have one then you can always use a regular metal steamer.

Ingredients: (serves 5)

  • 5 pieces of fresh white firm fish (the best to use is cod or sea bass, I used cod fillets )
  • A large piece of ginger, peeled and shred into pieces. Keep the skin.
  • Soy sauce
  • Spring onions, sliced lengthways into strips


  1. Shake off any excess water from the fish and place on a plate. Use a heat proof plate (one that you would put in the oven) as this will be absorbing the heat as the fish is steaming. Ensure that the plate also has a rim and can hold any of the juices the fish release when cooking. Pat down with a piece of kitchen towel. Spoon over a few teaspoons of soy sauce on top of the fish. Add the ginger pieces.IMG_0544IMG_0553
  2. Boil the kettle and pour the hot water in the wok or sauce pan, the same width as the diameter of the bamboo steamer. Add the ginger peel to the water to give the steaming water an aroma. If you are using a metal steamer then just add the water and ginger peel to the bottom section of the steamer.IMG_0546
  3. Add the bamboo (if using) on top of the wok, so it fits snuggly into the wok and does not move. Add the plate of the fish carefully on top of this. Close with a lid to allow the fish to start to steam. In order for the fish to steam properly, you need all exits for the steam escape to be sealed. If the lid is too small for the bamboo steamer/ wok meaning that there is not a closure, then get a tea towel and carefully place it around the rim of the wok or saucepan so that all exits for the steam to escape are closed off. IMG_0545
  4. How long the fish takes to cook will depend on the type of fish and the type of steamer used. I steamed mine for roughly 10 minutes. However, if you are using a thinner piece of fish then I used (see the picture above) then it will be less. Therefore, check the fish a few minutes before, if your fillet is thinner. When cooked, the fish should be flaky and easily cut into rather than still tough.
  5. Carefully remove the fish plate from the steamer or bamboo. Add the spring onions, and some salt on top. Serve the fish with the juices. Enjoy this with some rice.IMG_0555IMG_0554

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