Two white bowls with steamed rice and gluten-free soy and ginger fish. The fish has been steamed and is topped with chopped spring onion and chilli. Wooden chopsticks rest of the side of the bowl.
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Our gluten-free soy and ginger fish is a simple and healthy dish that is packed with flavour. Steaming the fish results in tender and flaky flesh that is infused with the bold and aromatic flavors of gluten-free soy sauce, ginger and sherry. Serve fish in bowls over steamed rice. Garnish with sliced spring onions and a drizzle of the cooking liquid.

Two white bowls with steamed rice and gluten-free soy and ginger fish. The fish has been steamed and is topped with chopped spring onion and chilli. Wooden chopsticks rest of the side of the bowl.

Soy and Ginger Fish

Recipe by Cara Boatswain | Photography by Brandee Meier
Steamed soy and ginger fish is a simple and healthy dish that is packed with flavour.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
 

  • 4 x 200g firm white fish fillets
  • handful coriander leaves to serve (optional)
  • 2 spring onions sliced, to serve (optional)
  • steamed rice to serve (optional)
  • GINGER SAUCE
  • ¼ cup gluten-free soy sauce
  • ¼ cup gluten-free oyster sauce
  • 10 cm piece ginger grated
  • ¼ cup sherry
  • 1 teaspoon sesame oil

Instructions
 

  • Fill a large saucepan with water and bring to the boil over medium heat.
  • Line a bamboo steamer with baking paper and carefully place steamer over saucepan.
  • Pat fish dry and arrange on baking paper. Place lid on steamer and steam for 8-10 minutes, or until flesh flakes when pierced with a knife.
  • While fish is steaming prepare the ginger sauce by combining ingredients in a saucepan. Cook over medium-high heat until combined and heated through.
  • Serve fish in bowls of steamed rice. Drizzle with ginger sauce and top with sliced spring onions and coriander, if desired.
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