Ingredients for Steamed Fish With Ginger Mushrooms
- Butterfish
- Oyster Mushrooms
- 2 tablespoons grated fresh ginger
- Cabbage
- Spring Onions
- 1 tablespoon fish sauce
- Light Soy Sauce
- White Pepper
- 1 teaspoon whiskey (optional)
- Coriander Leaves
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How to Make Steamed Fish With Ginger Mushrooms
- Prepare your fish: Gently pat 1 lb fish fillets (e.g., cod, snapper, or sea bass) dry with paper towels.
- Steam the fish: Place the fish fillets on a heatproof plate slightly larger than the fillets. This plate should fit comfortably inside your steamer.
- Prepare the ginger-mushroom topping: In a bowl, combine 1/2 cup sliced mushrooms (cremini or shiitake recommended), 2 tablespoons grated fresh ginger, 1 clove minced garlic, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1 tablespoon rice wine vinegar (optional: 1 teaspoon whiskey).
- Assemble and steam: Evenly distribute the ginger-mushroom mixture over the fish fillets. Place the plate in your steamer and steam for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish and serve: Remove the fish from the steamer and garnish with 2 tablespoons chopped fresh coriander (cilantro). Serve immediately with steamed rice and enjoy!
- Optional: For extra flavor, add 1-2 Thai chilies (finely sliced) to the ginger-mushroom mixture.
Nutrition Information (Approximate per serving)
Sodium
158 g
Sugar
10g
Fat
0g
Carbs
2g
