Best 11 Steamed Fish With Ginger Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of steamed fish with ginger mushrooms, a culinary masterpiece that combines the delicate taste of fish with the aromatic essence of ginger and earthy umami of mushrooms. Embark on a culinary journey as we guide you through the steps of creating this tantalizing dish, highlighting the freshest ingredients and techniques to achieve a perfectly cooked fish, while infusing it with the delightful flavors of ginger and mushrooms. Gather your ingredients and prepare to tantalize your taste buds with this delightful steamed fish recipe.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

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.

SOY AND GINGER STEAMED FISH



Soy and Ginger Steamed Fish image

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!

Provided by Christina Chaey

Categories     Bon Appétit     Dinner     Seafood     Fish     Bass     Steam     Mushroom     Cabbage     Ginger     Rice     Soy Sauce     Pescatarian     Peanut Free     Tree Nut Free     Dairy Free     Quick & Easy     Healthy

Yield 4 servings

Number Of Ingredients 11

2 (6-8-oz.) skinless black bass fillets
1 (4x3") piece dried kombu (optional)
2 Tbsp. sake or dry white wine
2 Tbsp. soy sauce
1 Tbsp. mirin
½ medium head of Napa cabbage, stems thinly sliced, leaves torn
4 oz. mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
1 (2") piece ginger, peeled, cut into thin matchsticks
Cooked rice (for serving)
1 Tbsp. toasted sesame oil
2 scallions, thinly sliced on a diagonal

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.

STEAMED FISH WITH GINGER & SPRING ONION



Steamed fish with ginger & spring onion image

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
  • Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

FISH WITH SHIITAKES



Fish With Shiitakes image

This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.

Provided by Florence Fabricant

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups chicken stock
1 1/3 pounds sea bass or gray sole fillets
2 tablespoons peanut oil
2 cloves garlic, minced
1 tablespoon minced ginger
1/2 cup chopped scallions
7 ounces shiitake mushrooms, stemmed and sliced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon Vietnamese fish sauce
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon chopped cilantro

Steps:

  • Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
  • Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
  • Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED WHOLE FISH WITH GINGER AND SESAME



Steamed Whole Fish With Ginger and Sesame image

Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 11

2 whole fish, like black sea bass or red snapper, about 1 1/2 pounds each, gutted and scaled by a fishmonger
Salt and pepper
2 tablespoons Chinese sweet wine or dry sherry
2 tablespoons soy sauce
2 tablespoons grated ginger
3 garlic cloves, minced
1 tablespoon chile bean paste, available in a Chinese grocery
1 teaspoon sesame oil, more for dressing
2 teaspoons vegetable oil
2 bunches scallions, cut in 3-inch lengths
1 bunch cilantro

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.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED SEA BASS WITH GINGER AND CHINESE MUSHROOMS



Steamed Sea Bass with Ginger and Chinese Mushrooms image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 9

One 1 1/2-pound whole striped bass or branzino, head on
Sea salt
Freshly ground white pepper
One 1/2-inch piece fresh ginger, peeled and julienned
4 large shiitake mushrooms, sliced
1/2 cup fresh wild mushrooms, sliced (oyster and shitake)
4 tablespoons Shaohsing rice wine or dry sherry
2 scallions, sliced lengthways into 3-inch long pieces and julienned
Steamed jasmine rice, for serving

Steps:

  • Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
  • Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
  • Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
  • Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
  • After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
  • Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

STEAMED FISH WITH GINGER & MUSHROOMS



Steamed Fish With Ginger & Mushrooms image

Make and share this Steamed Fish With Ginger & Mushrooms recipe from Food.com.

Provided by Latchy

Categories     Asian

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 butterfish or 1 other flat fish, scored 2 to 3 times
1 oyster mushrooms or 1 field mushroom, sliced
1 inch ginger, cut into matchstick pieces
2 inches pickled cabbage, sliced
2 spring onions, finely sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
1/2 teaspoon white pepper
1 tablespoon whiskey (optional)
coriander leaves (to garnish)

Steps:

  • Put the prepared fish on to a plate slightly larger than itself, which will fit into your steamer (or you could put it into a large saucepan on an inverted saucer).
  • Place all the remaining ingredients except the garnish on top of the fish; put in steamer and cook for approximately 20 minutes.
  • Remove and garnish with coriander.

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

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.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

STEAMED WHOLE FISH WITH FRESH GINGER RECIPE BY TASTY



Steamed Whole Fish With Fresh Ginger Recipe by Tasty image

Here's what you need: fresh ginger, green onions, whole red snapper, canola oil, sugar, soy sauce, sesame oil

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

1 fresh ginger, 2 in (5 cm)
6 green onions
2 lb whole red snapper
3 tablespoons canola oil, hot
2 teaspoons sugar
2 tablespoons soy sauce
½ teaspoon sesame oil

Steps:

  • Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
  • Peel the ginger with a spoon, then slice. Julienne half and set aside.
  • Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
  • On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
  • Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
  • Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 57 grams, Sugar 2 grams

STEAMED FISH WITH GINGER AND SCALLIONS



Steamed Fish With Ginger and Scallions image

You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.

Provided by Chef Kate

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 fish fillets (halibut or a white fleshed fish of your choice)
salt and pepper
1/2 inch fresh ginger, peeled and smashed
3 scallions, sliced and smashed
1 cup soy sauce
1 1/4 cups chicken stock, hot, preferably homemade and unsalted
1/4 cup sugar
fresh cilantro
2 tablespoons scallions, julienned
2 tablespoons fresh ginger, peeled, julienned
1 ounce sesame oil, heated

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.

STEAMED FISH WITH GINGER AND SCALLIONS



Steamed Fish With Ginger and Scallions image

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories     Dinner     Seafood     Fish     Bass     Snapper     Ginger     Green Onion/Scallion     Soy Sauce     Wine     Lunar New Year     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Steam     Healthy

Yield Makes 4 servings

Number Of Ingredients 8

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

Steps:

  • Set up your steamer over high heat.
  • Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
  • In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
  • Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
  • Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

Tips:

  • Choose the freshest fish possible. Look for fish with bright, clear eyes, red gills, and a firm, springy texture.
  • Use a variety of mushrooms for different flavors and textures. Some good choices include shiitake, oyster, and button mushrooms.
  • Use a light hand with the ginger. A little bit goes a long way.
  • Be careful not to overcook the fish. It should be cooked through, but still moist and flakey.
  • Serve the fish immediately with your favorite steamed vegetables or rice.

Conclusion:

Steamed fish with ginger and mushrooms is a healthy and delicious dish that is easy to make. It is a great way to enjoy the delicate flavor of fish and the earthy flavor of mushrooms. The ginger adds a bit of spice and the soy sauce adds a touch of umami. This dish is sure to please everyone at your table.

Related Topics