Steamed Fish with Chilli Ginger Crisp
Preparation time: 30 minutes | Serves: 2 people
If you’re looking to introduce more fish into your diet and want a simple, mid-week recipe - you’ve come to the right place.
This healthy, low-effort Asian style steamed fish is made in the oven without any fancy equipment, and is paired with green veggies and a flavour bomb of sizzled aromats in chilli oil poured on top.
What makes this Chinese steamed fish special -
While the soy-based sauce uses pantry staples, it's the crunchy chilli oil topping that really elevates this steamed fish.
There’s a trick to this step though - if you're using chilli oil with crispy bits, heating it directly might lead to the ingredients burning. Instead, I spoon out the chilli crisp from the oil (along with a splash of the oil itself), mix it with fresh ginger and spring onions, then pour hot neutral oil over everything for that satisfying sizzle.
I love using Soka Pantry's extra hot crunchy chilli oil for this recipe. It has bits of garlic, onion, shiitake mushrooms, coconut sugar and sesame seeds that pack an umami punch that’s hard to resist.
This dish comes together so quickly, and steaming gives you perfectly flaky fish that soaks up all those lovely flavours without any fuss. I love serving it with steamed bok choy, fresh spring onions and fluffy steamed rice for a complete meal.
Ingredients
400 gms white fish fillets, skin removed (like basa or ling)
3 tbsps. soy sauce
1 tsp. sesame oil
1 tbsp. oyster sauce
1/4 tsp. white pepper
1 bunch bok choy
2 tbsps. chilli crisp
1 tbsp. neutral oil
Thumb slice piece of ginger, julienned
2-3 spring onions (whites and greens divided)
Method
Steaming the fish -
Pat the fish dry with paper towel and set aside.
Mix together the soy sauce, sesame oil, oyster sauce and white pepper until combined.
Trim the base of the bok choy and separate the leaves.
Slice the spring onion greens diagonally and keep the whites whole.
Line your steamer* (refer to notes for oven method) with spring onion whites and bok choy, place fish on top and pour over the soy mixture. Steam for 8-10 minutes (depending on fillet thickness).
Making the chilli crisp topping -
Meanwhile, spoon 2 tbsps of crispy bits from the chilli oil into a small bowl. Stir through ginger and spring onion greens.
Once fish is cooked, top evenly with the chilli mixture.
Heat neutral oil in a small pan until it shimmers. Just before serving, pour the hot oil over the ginger-chilli topping to sizzle.
Serve immediately with steamed rice.
*This recipe is a paid collaboration with Soka Pantry.
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Swaps, Serves & Storage
What fish can I use for this recipe?
I used basa for this recipe which is easily found and quite affordable. You can also use cod, snapper, or barramundi (skin removed) - just adjust cooking time based on thickness. Frozen fish works too, just thaw completely and pat dry.What can I use instead of bok choy?
Chinese broccoli (gai lan), morning glory or baby spinach can be used in this recipe.What chilli oil can I use instead of Soka Pantry?
You can use homemade chilli oil or any chilli oil available at your local grocery store.How do I cook the fish without a steamer?
I don’t have a steamer so I cook my fish in the oven wrapped in baking paper. It’s a fool proof and efficient way to steam the fish easily.
Preheat oven to 200°C. Place fish and bok choy on parchment paper, fold into parcels with sauce. Bake 12-15 minutes. Carefully open parcels (watch for steam), then follow the chilli crisp method from above.Can I make this recipe ahead of time?
I wouldn’t recommend storing fish in the fridge ahead of time, so it’s best to make this steamed fish fresh. You can make the sauce ahead of time if you prefer.
Tried this steamed fish recipe? Let me know in the comments below!
