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.

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.

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.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people


  • 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)
  • ¼ cup gluten-free soy sauce
  • ¼ cup gluten-free oyster sauce
  • 10 cm piece ginger grated
  • ¼ cup sherry
  • 1 teaspoon sesame oil


  • 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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