LEARN my Grandma's SECRET Ginger Soy Sauce Recipe for Healthier Fish

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: dried ginger

Ground ginger can be used in a pinch, though fresh has a better flavor.

fish fillet

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish can be more economical.

Prepare the ingredients: use sea bass as the fish fillet, but any type of white fish can be used.

For the ginger and garlic oil, roughly chop the garlic.

Remove any dark parts of the young ginger and slice it.

Arrange the ginger slices by overlapping them, then cut them into strips.

Cut the white parts of the spring onions and set aside.

For the garnish, cut the green parts of the spring onions into 3-inch sections and then into long strips.

Get a small bowl of water, add a few ice cubes, and put the green onion strips into the ice water to curl them up.

Cut the red chili into rings.

To make the prepared soy sauce, combine soy sauce, water, oyster sauce, sugar, and Chinese cooking wine in a bowl and stir until the sugar dissolves.

Put a pan over medium heat and add cooking oil.

Fry the ginger for about 1 minute, then add the garlic and the white parts of the spring onions and fry for another 30 seconds to 1 minute, being careful not to burn the garlic.

After frying, remove the ginger, garlic, and oil from the pan.

Boil some water in a separate pot.

Place the fish into a wok and cover to steam over medium-high heat for about 5 minutes.

After 5 minutes, remove the fish and pour away any water at the bottom of the steaming plate.

Pour the ginger and garlic oil over the fish and add the chili on top.

Pour the prepared soy sauce around the sides of the dish, using about half of it.

Steam the fish for another 5 minutes.

After the second steaming, check if the fish is fully cooked by cutting into the thickest part; it should flake easily and the flesh should be white.

Cover the cut with the toppings to keep it presentable.

Dry the curled green onions on a kitchen towel and use them to garnish the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens