A Traditional Ginger Soy Steamed Fish

Ginger soy steamed fish is a simple and traditional Chinese dish.

Ginger Soy Steamed Fish

Prep Time: 20 mins

Cook Time: 15 mins

Total Time:35 mins

Course: Seafood

Cuisine: Fusion

Servings: 3


  • 3 fish fillets I used swai fillets
  • 1 lime
  • 1/4 cup soy sauce
  • 2 tbsp grated ginger
  • 1/4 cup water
  • 1 tbsp sugar
  • 1/2 tsp red chilies
  • 1 tbsp sesame oil
  • 2 tbsp rice cooking wine or rum or cherry brandy
  • 1 tsp cornstarch
  • 1 banana leaf


  • Add the soy sauce, sesame oil, red chilies, ginger, water, rice cooking wine
  • and sugar in a bowl and stir until sugar is dissolved. Set aside.
  • Wash the fish with the lime. Drain, then add to the ginger soy mixture. Marinate for 20 mins.
  • Singe the banana leaf over an open flame and wrap the fish fillets.
  • Place the fish parcels in the steamer. Steam for 15 minutes or until tender.
  • Carefully unwrap and enjoy.

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Recipe © Simply Trini Cooking. All rights reserved

Whole Steamed Fish

Course: Seafood
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 1 pimento pepper sliced
  • 2 tbsp green seasoning
  • salt to taste
  • 1 whole snapper or other large white fish
  • 1 carrot sliced lengthways
  • 1 large onion sliced
  • 2 sprigs of chive
  • 1 tbsp. grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 lemon


  • Scale the fish, wash with lemon, rinse and wipe dry.
  • Make several cuts diagonally across both sides of the fish.
  • Singe the banana leaf over fire. Clean with a little bleach and water. Wipe dry.
  • Place the fish on the banana leaf.
  • Rub in the green seasoning and sprinkle salt to taste.
  • Note: Make sure you get the seasoning well into the cuts.
  • Scatter the pimento, onion, carrot and ginger over the fish.
  • Whisk oil and soy sauce in a bowl then pour over the fish .
  • Wrap the leaf over the fish and place in the steamer over gently simmering water.
  • Cover tightly and steam for about 15 minutes or until tender. Unwrap and serve.


You can make a makeshift “steamer’ using a rice strainer and a cover over a pot of water.
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