Steamed Fish with Ginger and Scallions

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Steamed Fish with Ginger and Scallions

A light and healthy Indian-style steamed fish recipe flavoured with fresh ginger, scallions, and simple pantry spices. Perfect for a low-oil, protein-rich meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Ready in 22 minutes
Total Time 22 minutes
Servings: 2 people
Course: Dinner, lunch
Cuisine: Healthy, Indian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 250 g white fish fillets (rohu, basa or any boneless fish) fresh
  • 1 tbsp ginger finely julienned
  • 2 tbsp scallions (spring onion greens) finely chopped
  • 1 tsp lemon juice
  • 1/4 tsp black pepper powder
  • 1/4 tsp salt adjust to taste
  • 1 tsp soy sauce (optional for Indo-Asian flavour)
  • 1 tsp sesame oil or any light oil

Equipment

  • Steamer or idli steamer
  • Heatproof plate
  • Knife and cutting board

Method
 

  1. Pat the fish fillets dry and place them on a heatproof plate.
  2. Rub the fish with lemon juice, salt, and black pepper. Let it rest for 5 minutes.
  3. Spread ginger juliennes and chopped scallions evenly on top of the fish.
  4. Drizzle soy sauce and sesame oil (or regular oil) over the fish.
  5. Heat water in a steamer. Once it starts steaming, place the plate inside.
  6. Steam on medium heat for 10 to 12 minutes until the fish turns white and flakes easily.
  7. Remove carefully and garnish with extra scallions before serving.

Notes

You can use any soft white fish. For extra flavour, add thin slices of green chilli on top before steaming.
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