Aromatic, tender steamed tiger grouper topped with fragrant scallion ginger sauce. This is an easy family meal that makes use of a sauce prepared ahead of time, so you can get a delicious dinner on the table with less fuss. The best part? The same scallion ginger sauce used in my viral scallion chicken works beautifully with steamed fish too!
For the fish
1. 1 whole tiger grouper, cleaned and ready to steam
2. 2 to 3 shallots, sliced (use ginger if you have)
3. 2 to 3 stalks of spring onions, cut into sections
4. A handful of fresh coriander, for garnish
For the scallion ginger sauce
1. Spring onions
2. minced ginger
3. oyster sauce
4. mushroom powder
5. salt
6. A little cooking oil
7. Soy sauce, to taste
Note: Adjust the amount of sauce according to the size of your fish and your family’s preference.
1. Prepare the fish : Clean the tiger grouper and pat it dry. Slice the shallots and cut the spring onions into sections.
2. Prepare the steaming plate : Arrange the shallots and spring onions on a heatproof plate. Place the fish on top. They add fragrance to the fish while it steams.
3. Steam the fish:
Bring water to a boil in a wok or steamer. Place the fish inside, cover and steam for about 8 minutes, or until the fish is cooked through. Cooking time will depend on the size and thickness of the fish.
4. Prepare the sauce:
While the fish is steaming, heat a little oil in a pan. Add the prepared scallion ginger sauce and some soy sauce. Stir fry briefly until fragrant then set aside.
5. Finish the fish:
Once cooked, carefully remove the fish from the steamer and pour away the excess liquid on the plate.
6. Add the sauce:
Drizzle the warm scallion ginger sauce generously over the fish.
7. Garnish and serve:
Finish with fresh coriander and serve immediately with hot rice.
1. Choose boneless fish:
If your children find whole fish difficult to eat, use boneless barramundi fillets, cod fish or another boneless fish fillet instead. Adjust the steaming time according to the thickness of the fillets.
2. Prefer a simpler flavour? If your kids aren’t keen on scallion ginger sauce, make a simple alternative with soy sauce, water, a little sugar and cooking oil. Adjust the proportions to taste, warm the mixture, and drizzle it over the cooked fish.
3. Check carefully for bones:
Even when serving fish fillets, check for any remaining bones before serving young children.
1. No tiger grouper? You can use other suitable steaming fish, such as barramundi, snapper or pomfret. Adjust the cooking time according to the size of the fish.
2. No fresh ginger? This is where having scallion ginger sauce prepared ahead comes in handy! It gives the fish plenty of fragrance without needing to start from scratch.
3. Make extra sauce: Store leftover sauce in the fridge in a clean, airtight container and use it for other meals, such as scallion chicken, steamed fish or noodles. Refrigerate promptly and follow the storage guidance for your sauce recipe.
4. No coriander? Simply leave it out or use extra spring onions for garnish.
5. Don’t overcook the fish: Start checking for doneness around the 7-8 minute mark. Larger fish may need longer, so use doneness rather than time alone as your guide.
This is one of my favourite ways to make family cooking easier, prepare a versatile sauce once, then use it in different dishes throughout the week. Less prep, less waste, and more delicious meals for the family!
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