Serve immediately with steamed jasmine rice and stir-fried greens like bok choy or gai lan.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently to avoid overcooking.
Variations
Spicy Version: Add extra chili or a pinch of chili flakes to the sauce.
Citrus Twist: Add fresh orange or lime zest to the soy-ginger sauce for a bright flavor.
Different Fish: This method works well with cod, halibut, or trout.
FAQ
Q: Can I use frozen fish?
A: Yes, thaw completely before steaming for the best texture.
Q: Can I make the sauce ahead of time?
A: Absolutely! Prepare and refrigerate up to a day before cooking, then heat gently before serving.
This recipe results in a silky, tender fish infused with ginger and soy, balanced with fresh herbs and a hint of spice—perfect for a comforting yet elegant meal.
