Asian recipes/ Dinner/ Fish & Seafood/ Lunch

Steamed Ginger, Soy & Lime Cod Fish

2 December 2020

You don’t need a proper steamer to be able to steam fish, all you need is a wide deep pan with a lid, some aluminium foil and a deep plate which fits well into the pan. Even better this way: because you’re using a plate you can steam the fish in juices of your choice.

Recipe inspired by @marionskitchen

Steamed Ginger, Soy & Lime Cod Fish

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
Dinner Asian
By Saffron & Marion Grasby Serves: 2
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes (incl steaming rice)


  • 5 spring onions (scallions)
  • 2 x 200g fish fillets (e.g. seabass, cod or salmon)
  • 4cm piece ginger, finely julienned
  • ¼ cup light soy sauce
  • 1 tbsp lime juice + more to taste (see notes)
  • 1 tsp sugar (I used light brown) - optional (see notes)
  • 3 tbsp vegetable oil
  • 3 tbsp sesame oil
  • 1 long red chilli, deseeded and sliced
  • Steamed rice to serve
  • Stir Fried Vegetables
  • Vegetables, e.g. pak soi, mushrooms, bimi, red peppers, courgette
  • 2-3 sliced garlic cloves
  • 1 tsbp soy sauce
  • 1 tsp chili flakes or fresh chili (optional)
  • Few drops sesame oil


The fish (5 minutes prep, 10 minutes cooking)


The fish will be done pretty quickly, so best to start steaming or cooking your rice beforehand so it's ready to plate up when the fish is done.


Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).


To set up a makeshift steamer: take a long piece of aluminium foil, scrunch it up and roll it into a circle shape (see example), this will form your trivet.


In a small bowl mix together your marinade: 1 tbsp lime juice, 1/4 cup light soy sauce, 1 tsp sugar.


Place a plate on top of the trivet and add the fish topped with thinly sliced ginger and pour over the lime & soy mixture.


Carefully fill the bottom of the pan with water (making sure no water pours onto the plate) until just touching the bottom of the plate.


On high heat bring the water to a boil, turn down heat to medium, cover and steam for ± 8-10 minutes (depending on how thick your fish filets are).


They’re done when the fish easily flakes apart.


In the meantime heat 3 tbsp of vegetable oil and 3 tbsp of sesame oil in a small sauce pan (this will take ± 2 minutes, so time it just before the fish is done, oil needs to be hot).


When the fish is done, carefully remove the plate from the pan with a tea towel.


Top off with spring onions and pour over the hot oil, which will sizzle and slightly fry the spring onions (be careful, oil is hot!)


Add some chili flakes and/or fresh chopped chili on top.


Taste the sauce, sprinkle some more lime juice over the top if you prefer.

Stir Fried Vegetables (3 minutes chopping, 5 minutes stir frying)


In a wok or frying pan get some oil hot and add the sliced garlic, sauté for ± 30 seconds, until just starting to crisp up, not burn.


Add the vegetables and stir fry on high heat, ± 4 minutes.


When almost done deglaze with the soy sauce, let steam for ± 1 minute.


Remove from heat and add a drop of sesame oil and chili flakes.


The original recipe is from Marion Grasby, but I adjusted it slightly. I find that heating lime juice turns the flavour a little bitter, that's why I prefer fresh over cooked lime juice. My adjustments: I reduced the amount of lime juice to marinade in and squeezed some fresh lime juice over the fish at the end. I also added some sugar to the marinade, I found it needed just this little bit f extra sweetness to balance out the salty soy and the tangy lime juice.

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