Asian-Style White Fish with Ginger and Soy Sauce
A light and flavorful Asian-inspired white fish dish featuring a delicate soy-ginger sauce, steamed to perfection and garnished with fresh scallions and cilantro. Perfect for a healthy and quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4
Ingredients
4 white fish fillets (such as cod or tilapia), about 6 ounces each, skin removed
2 tablespoons soy sauce (low sodium)
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes
3 scallions, thinly sliced
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon toasted sesame seeds
1/2 cup water
1 lemon, cut into wedges
Instructions
In a small bowl, whisk together soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, honey, and crushed red pepper flakes until well combined. Set aside.
Heat vegetable oil in a large non-stick skillet over medium heat.
Add the white fish fillets to the skillet and cook for 3-4 minutes on one side, until the edges start to turn opaque.
Carefully flip the fillets and pour the soy-ginger sauce mixture over the fish.
Add 1/2 cup water to the skillet, cover, and steam the fish for 5-6 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from heat and spoon some of the sauce over the fish.
Transfer the fish to serving plates and garnish with sliced scallions, chopped cilantro, and toasted sesame seeds.
Serve immediately with lemon wedges on the side for squeezing over the fish.