For a simple yet deeply flavorful seafood dish, this Steamed White Fish with Ginger and Coriander Sauce is a perfect choice.
The tender white fish absorbs the fragrant aroma of ginger, garlic, and coriander, all enhanced by a savory, umami-rich sauce that brings every element together beautifully.
Why I Love This Recipe
Fresh, clean flavors with aromatic herbs and spices
Easy, hands-off cooking with minimal ingredients
Healthy steaming method that keeps fish moist and tender
Balanced sauce with salty, sweet, and nutty notes
Perfect served with steamed rice or simple vegetables
What You’ll Need (Ingredient Highlights)
White fish fillets — Firm, flaky varieties like red grouper, cod, or snapper work well.
Red onion, garlic, ginger — Provide fragrant aromatics for a flavorful base.
Coriander (cilantro) stalks and leaves — Add freshness and bright herbal notes.
Oyster sauce, light soy sauce, fish sauce — Create a savory, umami-rich sauce.
Sesame oil and sugar — Add depth and balance to the sauce.
Pro Tips Before You Start
Use fresh ginger and garlic for the best aroma.
Don’t overcook the fish to keep it tender and moist.
Separate coriander stalks and leaves for layering flavor and garnish.
Simmer sauce gently to allow flavors to meld without reducing too much.
Serve immediately with steamed rice to soak up the sauce.
How to Make Steamed White Fish with Ginger and Coriander Sauce
Step 1: Prepare Ingredients
Chop coriander, separating stalks from leaves.
Peel garlic cloves, slice red onion and ginger thinly.
Step 2: Make the Sauce
In a small bowl, whisk together oyster sauce, light soy sauce, fish sauce, sesame oil, sugar, and water until sugar dissolves.
Step 3: Sauté Aromatics
Heat oil in a pan over medium heat.
Stir-fry garlic, red onion, and ginger until fragrant and slightly softened.
Step 4: Add Fish and Simmer
Add coriander stalks to the pan. Place the white fish fillets on top.
Pour the prepared sauce over everything.
Simmer gently over medium heat for about 10 minutes until fish is cooked through and flavors meld.
Step 5: Garnish and Serve
Sprinkle with fresh coriander leaves.
Serve immediately, ideally with steamed jasmine rice and simple greens.
What to Serve It With
Steamed jasmine or basmati rice
Stir-fried or steamed vegetables like bok choy, snap peas, or broccoli
Light Asian slaw or cucumber salad
Miso soup or clear broth soup
Fresh lime wedges for added brightness
Variations / Substitutions
Use other white fish like cod, halibut, or tilapia
Add sliced chili or chili flakes for heat
Substitute oyster sauce with hoisin for a sweeter touch
Use fresh lime juice in the sauce for tanginess
Garnish with green onions or toasted sesame seeds
Storage & Leftovers
Best enjoyed fresh but can be refrigerated for up to 1 day.
Reheat gently over low heat to avoid drying out the fish.
Fish sauce and oyster sauce-based dishes don’t freeze well due to texture changes.
FAQs
Can I use frozen fish?
Fresh fish is preferred for best texture and flavor, but thawed frozen fish works if handled carefully.
How do I know when the fish is cooked?
Fish should be opaque and flake easily with a fork.
Can I make the sauce ahead?
Yes, prepare the sauce in advance and add just before simmering.
Is this recipe gluten-free?
Use gluten-free soy sauce and oyster sauce to make it gluten-free.
Can I steam the fish instead of simmering?
Yes, steaming fish and pouring sauce on top works too.
What if I don’t have coriander?
Parsley or basil can be used as a substitute but flavor will differ.
How spicy is this dish?
This recipe is mild; add chili if you prefer heat.
Final Thoughts
This Steamed White Fish with Ginger and Coriander Sauce is an elegant yet simple dish that highlights the delicate flavor of white fish with fragrant aromatics and a perfectly balanced sauce.
It’s healthy, quick to make, and a wonderful way to enjoy fresh seafood with minimal effort.
