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Easy Steamed Fish Recipe

Steamed fish is a healthy and delicious way to cook your favorite white fish. This Filipino-inspired dish features a tangy lemon-ginger sauce and is best served with steamed rice.

Difficulty Easy
Time 30 min
Servings 3
Ingredients 8
Steps 10
Easy Steamed Fish Recipe
Filipino Updated 9/20/2009

Ingredients

Measured from the catalog payload.

  • 1 piece grouper cleaned, scales removed, and salted (about 1 to 1.5 lbs)
  • 1 piece lemon sliced into rounds
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup sugar
  • 1/4 cup cilantro chopped
  • 3 tablespoon ginger cut into thin strips
  • 1 teaspoon lemon zest
  • 1/2 cup water

Instructions

10 cooking steps

  1. Pat the fish dry with paper towels. Place the fish on a large sheet of aluminum foil (large enough to wrap the entire fish completely).
  2. Stuff the fish cavity with lemon slices and 2 tablespoons of ginger strips. Securely seal the foil to create a tight packet, leaving some space for steam circulation.
  3. Place the foil packet in a steamer basket over boiling water. Steam for 20 to 30 minutes, depending on the size and thickness of the fish (approximately 10 minutes per inch of thickness). The fish is done when the flesh flakes easily with a fork.
  4. While the fish is steaming, heat a small saucepan over medium heat and add the lemon juice.
  5. Add the sugar and stir continuously until it fully dissolves into the lemon juice.
  6. Add the water and bring the mixture to a gentle boil.
  7. Add the lemon zest and remaining 1 tablespoon of ginger strips. Simmer until the sauce reduces and becomes slightly thickened, about 3-5 minutes. Remove from heat.
  8. Carefully remove the fish from the steamer (caution: hot steam). Open the foil packet and transfer the fish to a serving plate, discarding the steamed lemon slices and ginger from inside the cavity.
  9. Pour the prepared sauce over the fish and garnish generously with fresh cilantro.
  10. Serve immediately while hot with steamed rice. Share and enjoy.

Catalog details

Useful for browsing and sync.

Main Course, Fish steamed fish Public recipe Revision 1

Recipe notes

  • Choose fresh grouper (lapu-lapu) or substitute with sea bass, red snapper, or tilapia of similar size
  • Fish is perfectly cooked when the flesh turns opaque and flakes easily with a fork at the thickest part
  • Adjust steaming time based on fish thickness: approximately 10 minutes per inch measured at the thickest part of the fish
  • For extra flavor, score the fish with diagonal cuts on both sides before stuffing

Storage notes

  • Store leftover fish in an airtight container in the refrigerator for up to 2 days
  • Reheat gently in a steamer or covered in the microwave with a damp paper towel to prevent drying out
  • Sauce can be stored separately in the refrigerator for up to 3 days