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Steamed Fish with Ginger, Scallions & Sesame

Steamed Fish with Ginger, Scallions & Sesame

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Ingredients Method Notes

Ingredients
  

  • 2 fillets wild-caught white fish (halibut, cod, or sea bass work well)
  • 1 thumb-sized piece ginger cut into thin matchsticks
  • 2 scallions thinly sliced
  • 1 tbsp coconut aminos or low-sodium tamari
  • 1 tsp sesame oil for finishing
  • 1 pinch sea salt
  • a few lemon or lime wedges for serving

Method
 

  1. Prep the fish: Pat the fillets dry and place them on a heatproof plate that will fit in your steamer. Sprinkle lightly with sea salt.
  2. Set up a steamer: Fill a wok or large skillet with 1-2 inches of water. Bring to a simmer.
  3. Scatter ginger over the fish. Place the plate with fish into the steamer basket or directly in the wok/skillet (on a trivet above the water).
  4. If you don’t have a steamer, you can bake the fish in a parchment packet (en papillote) at 375°F for ~12–15 minutes.
  5. Steam gently for 8–10 minutes (depending on thickness) until the fish flakes easily.
  6. Finish: Remove from the steamer. Drizzle with coconut aminos and a touch of sesame oil, then sprinkle with scallions.
  7. Serve immediately with lemon or lime wedges.

Notes

Optional Add‑Ons & Swaps
  • Add a few shiitake mushroom slices to the plate before steaming for extra umami and beta-glucans that support immune function.
  • Swap the white fish for salmon, which is rich in anti-inflammatory omega‑3s.
For a gentle heat, sprinkle with chili flakes before serving.