Best 20 Ginger Fish Recipes

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

ASIAN FISH TACOS WITH SESAME-GINGER SLAW

Steps:

• Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
• Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
• Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
• Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
• Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

BAKED FISH WITH SESAME AND GINGER

Steps:

• Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
• Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
• Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
• Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

STEAMED FISH WITH SCALLIONS AND GINGER

Steps:

• Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
• Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
• Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
• Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

STEAMED WHOLE FISH WITH GINGER AND SESAME

Steps:

• Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
• Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
• Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
• Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
• To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

STEAMED FISH WITH GINGER AND SCALLIONS

Steps:

• Preheat the oven to 375°F.
• Place each fish fillet on a large piece of aluminum foil.
• Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
• Bring up the ends of each piece of foil and close up to form four loose pouches.
• Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
• While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
• Open one foil packet and make sure fish is coked through.
• If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
• Drizzle the hot oil over the fish and serve, with extra sauce on the side.

SWEET SOY AND GINGER FISH

Steps:

• Combine honey, soy, ginger and oil in a saucepan over medium heat.
• Cook, stirring, until marinade comes to the boil.
• Set aside to cool. Pour marinade into a ceramic dish.
• Add fish to cooled marinade. Turn to coat.
• Cover. Refrigerate for 30 minutes.
• Preheat a chargrill or barbecue on medium heat.
• Remove fish from marinade, reserving marinade.
• Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
• Place onto plates.
• Serve with Asian salad greens.

ASIAN GINGER SAUCE FOR FISH

Steps:

• In a small bowl, mix together the first seven ingredients (sherry through garlic).
• Add the chillies, if using.
• NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
• Preheat the oven to 205C/400°F.
• Place the fish fillets in a baking dish.
• Drizzle the marinade over the fish.
• Bake for 10-12 minutes or until the fish flakes easily with a fork.
• Plate the fish and spoon the sauce over it.
• Serve with rice.

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

Steps:

• In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
• Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
• Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
• While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
• Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

SOY AND GINGER STEAMED FISH

Steps:

• Slice each fillet into 3 pieces; season all over with salt. Set aside.
• Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven or large saucepan. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until fish is opaque and just cooked through, 8-10 minutes.
• Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.

FISH IN GINGER SAUCE

Steps:

• Fillets should be wet.
• In a small bowl mix the first six ingredients.
• Heat skillet over medium high heat.
• Add vegetable oil to skillet.
• Put breading in one gallon sealable plastic bag.
• Add the fillets to the bag and shake to coat them thoroughly.
• Put the breaded fillets onto clean plate.
• Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
• Turn over fillets and brown on other side for another minute.
• Turn heat down to medium.
• Pour in the soy sauce mixture.
• Turn fish over one last time.
• Cover pan and let it simmer about 3-4 minutes more (see note).
• Transfer fillets to serving platter and pour sauce from skillet over top.
• Sprinkle the chopped green onions over the top.

STEAMED FISH FILLETS WITH SCALLION-GINGER OIL

Steps:

• Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
• In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.

GINGER-GARLIC FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees F.
• Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

PAN-SEARED FISH FILLETS IN GINGER BROTH

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

GINGER FISH

Steps:

• Rinse & dry fish well.
• Cut lemon in half and squeeze, rubbing juice into fish, inside & out Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish.
• In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish.
• Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce.
• Garnish & serve.

LIME AND GINGER FISH FILLETS

Steps:

• Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• Place fish fillets in a single layer in a large shallow dish.
• Pour the ginger mixture over the fish.
• Cover and marinate in fridge for 1 hour.
• Place each fish fillet onto a piece of lightly oiled foil.
• Top each one with some of the ginger mixture from the dish and some lime leaves.
• Fold in the edges of the foil and enclose fish well.
• Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• Goes well with stir-fried Asian vegetables and rice.

FRAGRANT COCONUT LIME & GINGER FISH BAKE

Steps:

• In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
• Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
• Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
• Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
• Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
• Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.

LEMON GINGER FISH

Steps:

• Blend first 8 ingredients in a food processor.
• Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
• Pour mixture over fish.
• Place foil and fish on the grill, uncovered.
• Grill for 15 minutes or until fish flakes.

STEAMED FISH WITH GINGER

Steps:

• Bring 2 cups cold water to a simmer in a large wok over medium heat.
• Line a 30cm bamboo steamer with baking paper and place steamer over water.
• Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
• Personally I would use my electric 3 tiered steamer to steam the fish.
• Carefully transfer to a plate and cover to keep warm.
• Meanwhile combine coriander, onion and chilli in a bowl.
• Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
• Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
• Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.