This is how to make the easiest steamed fish
This is how to make the easiest steamed fish is a easy Southeast Asian recipe that serves 2. 200 calories per serving. Recipe by Island Catch And Cook on YouTube.
Prep: 14 min | Cook: 9 min | Total: 33 min
Cost: $11.30 total, $5.65 per serving
Ingredients
- 1 whole Goatfish (about 300-400g, cleaned and gutted)
- 1 inch Fresh Ginger (peeled and finely minced)
- 3 stalks Green Onions (white and green parts finely sliced; keep whites separate for later)
- 0.25 cup Fresh Cilantro (leaves roughly chopped)
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black Pepper (freshly ground)
- 1 tbsp Cooking Sake (Japanese cooking sake)
- 2 tbsp Peanut Oil (for hot oil drizzle)
- 1 tsp Soy Sauce (light soy sauce)
Instructions
Score and Clean the Fish
Rinse the goatfish, pat dry, then make shallow diagonal cuts about ½ inch deep on both sides of the fillet to create crevices for the aromatics.
Time: PT5M
Prepare Aromatics
Finely mince the ginger, slice the white parts of the green onions thinly, and roughly chop the cilantro leaves.
Time: PT5M
Season the Fish
Season the fish inside and out with salt and pepper, rub the minced ginger into the scored cuts and cavity, then drizzle the cooking sake over the fish.
Time: PT2M
Prepare the Steamer
Fill the pot with about 2 inches of water, bring to a rolling boil, then place the fish on a heat‑proof plate and set it in the steamer basket.
Time: PT3M
Temperature: 100°C
Steam the Fish
Steam the fish for 6–7 minutes, or until the flesh flakes easily with a fork.
Time: PT7M
Temperature: 100°C
Heat Oil and Soy Sauce
While the fish steams, heat the peanut oil in a small pan over high heat until it just begins to smoke, then add the soy sauce and a splash of sake; remove from heat immediately.
Time: PT2M
Temperature: 200°C
Finish and Serve
Transfer the steamed fish to a serving plate, sprinkle the remaining green‑onion greens and cilantro over the top, and pour the hot oil‑soy‑sake mixture over the fish in a steady stream.
Time: PT2M
Enjoy
Eat the fish while hot, using the aromatic oil and herbs to enhance each bite.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 20g
- Carbohydrates
- 2g
- Fat
- 10g
- Fiber
- 0g
Dietary info: Pescatarian, Contains soy
Allergens: Fish, Soy, Peanuts
Ingredient Substitutions
- Instead of Goatfish: Snapper, Sea bass
- Instead of Fresh Ginger: Galangal
- Instead of Fresh Cilantro: Thai basil
- Instead of Cooking Sake: Dry sherry
- Instead of Peanut Oil: Vegetable oil
- Instead of Soy Sauce: Tamari (gluten‑free)
Equipment Needed
- Steamer Basket
- Large Pot with Lid
- Sharp Chef's Knife
- Cutting Board
- Small Bowl
- Ladle or Heatproof Spoon
- Serving Plate or Shallow Dish
Critical Steps — Do Not Skip
- Scoring the fish to allow ginger to penetrate
- Seasoning with salt, pepper, ginger, and cooking sake
- Steaming for the correct 6‑7 minutes
- Heating oil until smoking and adding soy sauce before pouring over fish
Chef Tips from the Video
- Use fresh ginger for a bright, aromatic punch.
- A very hot oil drizzle creates a fragrant ‘crackling’ sound that lifts the dish.
- Serve with a side of jasmine rice and a wedge of lime for balance.
Troubleshooting
Fish is dry and overcooked.
Reduce steaming time; check for flakiness at 6 minutes and remove immediately.
Hot oil does not sizzle when poured.
Heat the oil a little longer until it just starts to smoke; use a high‑heat pan.
Fish lacks flavor.
Make deeper scoring cuts and ensure ginger and sake are rubbed well into the crevices.
Storage
Refrigerator: Store leftover fish in an airtight container for up to 1 day.
Freezer: Not recommended – texture will become mushy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Score the fish and season it up to 2 hours ahead; keep refrigerated.
- Mince ginger and chop herbs in advance and store in a sealed container.
- Measure the sake and soy sauce ahead of time.
Frequently Asked Questions
What is the cultural significance and history of steamed goatfish in Southeast Asian cuisine?
Steamed whole fish is a staple across Southeast Asia, symbolizing abundance and good fortune. Goatfish, with its tender white flesh, is prized in coastal regions of Thailand and Vietnam where it is often steamed with aromatics to highlight its natural flavor.
What are the traditional regional variations of steamed fish in Southeast Asian cuisine?
In Thailand, steamed fish is commonly flavored with lemongrass, kaffir lime, and fish sauce. In Vietnam, herbs like dill and Thai basil are added, and the fish is finished with a hot oil drizzle similar to this recipe. Each region tweaks the aromatics and sauces to reflect local tastes.
How is steamed goatfish traditionally served in Thailand?
In Thailand, the fish is usually presented whole on a platter, topped with fresh cilantro, sliced chilies, and a hot oil mixture of garlic and fish sauce. It is eaten with steamed jasmine rice and often accompanied by a side of fresh cucumber salad.
What occasions or celebrations feature steamed goatfish in Southeast Asian cultures?
Steamed whole fish is often served at Lunar New Year, wedding banquets, and temple festivals as a symbol of prosperity and unity. The whole fish represents completeness and togetherness for the family.
What authentic ingredients are essential for traditional Southeast Asian steamed fish versus acceptable substitutes?
Authentic ingredients include fresh ginger, green onions, cilantro, cooking sake or dry sherry, and a hot oil drizzle of peanut or sesame oil with soy sauce. Substitutes can be dry sherry for sake, vegetable oil for peanut oil, and snapper or sea bass in place of goatfish.
What other Southeast Asian dishes pair well with this steamed goatfish?
Pair it with jasmine rice, a light cucumber‑mint salad, and a spicy Thai papaya salad (som tam). A bowl of clear tom yum soup also complements the delicate flavors of the fish.
What are the most common mistakes to avoid when making this steamed goatfish at home?
Common errors include over‑steaming, which dries the flesh; not scoring the fish deep enough, which limits flavor penetration; and pouring oil that isn’t hot enough, resulting in a bland finish. Follow the timing and hot‑oil steps precisely for best results.
Why does this recipe use cooking sake instead of plain water or rice wine?
Cooking sake adds a subtle sweetness and helps tenderize the fish while evaporating quickly, leaving a clean aroma. Plain water would dilute flavor, and rice wine can be too strong or leave a lingering aftertaste.
Can I make this steamed goatfish ahead of time and how should I store it?
You can score, season, and refrigerate the fish up to 2 hours before cooking. After steaming, keep the fish covered in the refrigerator and reheat gently in a steamer for 2‑3 minutes before adding the hot oil drizzle.
What does the YouTube channel Island Catch And Cook specialize in?
The YouTube channel Island Catch And Cook specializes in simple, island‑inspired seafood recipes that highlight fresh catches, tropical herbs, and quick cooking techniques suitable for home cooks.
Last updated: September 6, 2026
