Lemony Steamed Fish is a healthy, elegant dish that showcases the natural delicate flavor of fresh fish enhanced with bright lemon and aromatic herbs. This gentle cooking method keeps the fish incredibly moist and tender while infusing it with the fragrant flavors of lemon, ginger, and garlic. Steaming is one of the healthiest ways to prepare fish since it requires minimal oil and preserves all the nutrients and omega-3 fatty acids. The result is a light, clean-tasting meal that feels restaurant-quality yet is surprisingly simple to make at home. Perfect for weeknight dinners when you want something quick and nutritious, or for special occasions when you want to impress guests with a sophisticated yet effortless dish. The lemony sauce is so flavorful you won’t believe how few ingredients are involved.
Serving Quantity: 4 servings
Cooking Time: 25 minutes
1. Ingredients
- 4 white fish fillets (6 ounces each), such as cod, halibut, or sea bass
- 2 lemons (1 for slicing, 1 for juice)
- 3 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger, cut into thin matchsticks
- 4 cloves garlic, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh parsley for garnish
2. Nutrition Information Per Serving
- Calories: 245
- Protein: 32g
- Carbohydrates: 6g
- Fat: 10g
- Fiber: 1g
- Sodium: 580mg
3. Prepare the Fish
Rinse the fish fillets under cold water and pat them completely dry with paper towels. Removing excess moisture helps the fish cook evenly and prevents it from becoming watery. Check the fillets for any remaining bones by running your fingers gently over the surface. Use tweezers or small pliers to remove any pin bones you find. Season both sides of each fillet lightly with salt and white pepper.
4. Slice the Lemon
Wash one lemon thoroughly and slice it into very thin rounds, about an eighth of an inch thick. Remove any seeds you see. These lemon slices will sit under and on top of the fish while it steams, infusing it with bright citrus flavor. Set the lemon slices aside on a plate.
5. Prepare the Aromatics
Peel the fresh ginger and cut it into very thin matchstick strips. The thinner you cut them, the more flavor they’ll release. Slice the garlic cloves as thinly as possible. Cut the green onions on an angle into 2-inch pieces, separating the white and light green parts from the dark green tops. Keep them separate as they’ll be added at different times.
6. Make the Sauce
In a small bowl, whisk together the fresh lemon juice, soy sauce, rice wine or sherry, sugar, and a pinch of white pepper. Stir until the sugar dissolves completely. This sauce will be poured over the fish after steaming to add extra flavor and moisture. Set it aside near your cooking area.
7. Set Up Your Steamer
Fill a large pot or wok with about 2 inches of water. Place a steamer basket, bamboo steamer, or a heatproof plate set on a rack inside the pot, making sure the water doesn’t touch the bottom of the steamer. The water should stay below the steaming surface. Bring the water to a rolling boil over high heat.
8. Prepare the Steaming Plate
Choose a heatproof plate or shallow dish that fits inside your steamer with at least an inch of space around the edges for steam to circulate. Arrange half of the lemon slices on the plate in a single layer. This creates a bed that elevates the fish slightly and allows steam to circulate underneath while infusing lemon flavor from below.
9. Arrange the Fish
Place the seasoned fish fillets on top of the lemon slices on the plate. If the fillets are large, you may need to steam them in two batches. Arrange the remaining lemon slices on top of each fillet. Scatter the ginger matchsticks, sliced garlic, and the white and light green parts of the green onions over and around the fish.
10. Steam the Fish
Carefully place the plate with the fish into the steamer basket over the boiling water. Cover with a tight-fitting lid. Steam for 8 to 12 minutes depending on the thickness of your fillets. A general rule is to steam for 8 to 10 minutes per inch of thickness. The fish is done when it flakes easily with a fork and turns opaque throughout. Don’t overcook or the fish will become dry and tough.
11. Check for Doneness
To test if the fish is cooked, insert a fork into the thickest part and gently twist. The fish should flake apart easily and look opaque all the way through with no translucent or raw-looking areas. If it’s still translucent in the center, cover and steam for another 1 to 2 minutes.
12. Heat the Oils
While the fish is steaming, heat the sesame oil and olive oil together in a small saucepan over medium heat until they’re hot and shimmering but not smoking. This takes about 2 minutes. The hot oil will be drizzled over the fish to release the aromatic flavors of the ginger and garlic.
13. Finish the Dish
Carefully remove the plate from the steamer using oven mitts or tongs, being cautious of the hot steam. The plate will be very hot and may have accumulated some liquid. Pour off any excess water that has collected on the plate, leaving just the flavorful juices. Pour the prepared lemon-soy sauce mixture evenly over each fillet. Then carefully drizzle the hot oil mixture over the fish, especially over the ginger and garlic. You’ll hear it sizzle as it hits the aromatics.
14. Garnish and Serve
Sprinkle the chopped cilantro and the reserved dark green parts of the green onions over the fish. Add a few sprigs of fresh parsley for color. Serve the fish immediately while it’s hot, spooning some of the flavorful sauce from the plate over each portion.
15. Tips for Success
Choose the freshest fish possible for the best flavor and texture. Fresh fish should smell clean and oceanic, never fishy or ammonia-like. Firm white fish works best for steaming as it holds together well. Thicker fillets are easier to steam than very thin ones as they’re less likely to overcook. If your fillets vary in thickness, you may need to remove the thinner ones earlier. Make sure your steamer lid fits tightly to trap the steam inside. Any gaps will let steam escape and increase cooking time. Don’t lift the lid during steaming as this releases heat and extends cooking time. Only check the fish when you think it’s done. If you don’t have a steamer, you can create one by placing a heatproof bowl upside down in a large pot with a lid, then setting your plate of fish on top of the bowl. The ginger is important as it helps eliminate any fishy smell and adds wonderful flavor. Don’t skip it even if you’re not usually a ginger fan. For extra flavor, add a few slices of fresh chili pepper along with the aromatics if you like heat. This dish pairs beautifully with steamed jasmine rice and stir-fried vegetables. The sauce that collects on the plate is delicious spooned over rice. You can steam vegetables like bok choy or asparagus alongside the fish if your steamer is large enough. Just add them during the last 3 to 4 minutes of cooking. Leftover steamed fish can be flaked and used in fried rice, fish tacos, or salads the next day. For a fancier presentation, transfer the steamed fish to a clean serving platter and arrange fresh lemon slices and herbs around it before drizzling with the sauce. Whole fish can be steamed using this same method, just increase the cooking time to 12 to 15 minutes per pound.
