asian fish recipe to eat with rice

The Best asian fish recipe to eat with rice

Steamed Asian Ginger Soy Fish with Rice

4.9 from 715 votes

A delicate and flavorful steamed fish dish infused with ginger, soy, and aromatic sesame oil. Light yet satisfying, this recipe pairs perfectly with steamed jasmine rice for a wholesome meal.

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Prep Time15 mins

Cook Time15 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fish

• 4 white fish fillets (such as cod, sea bass, or snapper, about 6 oz each)
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced (optional for heat)
• 2 tbsp vegetable oil

For Serving

• 3 cups cooked jasmine rice
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

👨‍🍳Directions

1. 1
   Pat the fish fillets dry with paper towels and place them in a shallow dish. In a small bowl, mix together the grated ginger, minced garlic, light soy sauce, dark soy sauce, sesame oil, rice wine, sugar, and white pepper. Pour the marinade over the fish, ensuring it is evenly coated. Let it marinate for 10 minutes.
2. 2
   While the fish marinates, prepare the steamer by filling a large pot or wok with about 2 inches of water and bringing it to a boil. Line the steamer basket with parchment paper or cabbage leaves to prevent the fish from sticking.
3. 3
   Place the marinated fish fillets in the steamer basket, reserving the marinade. Steam the fish for 8-10 minutes, or until the fish flakes easily with a fork. Remove from the steamer and transfer to a serving platter.
4. 4
   In a small saucepan, heat the vegetable oil over medium heat. Add the reserved marinade and bring to a simmer for 2-3 minutes, until slightly thickened. Stir in the sliced green onions and red chili (if using).
5. 5
   Pour the hot marinade sauce over the steamed fish. Garnish with chopped cilantro and serve immediately with steamed jasmine rice and lime wedges on the side.

🔧Equipment

• Steamer basket or bamboo steamer
• Large skillet or wok
• Mixing bowl
• Small saucepan
• Plate or shallow dish (for marinating)
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 80mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 30g

📝Notes

Tips: For extra flavor, add a splash of fish sauce to the marinade. If you don’t have a steamer, you can wrap the fish in foil and bake at 375°F (190°C) for 15-20 minutes. Choose firm white fish for best results.

❓ Frequently Asked Questions About Steamed Asian Ginger Soy Fish with Rice

1. What are the most popular Asian fish recipes to eat with rice?

Some of the most popular Asian fish recipes to pair with rice include:
– Japanese Teriyaki Salmon – Glazed with a sweet-savory teriyaki sauce.
– Chinese Steamed Fish with Ginger and Scallions – Light, aromatic, and often made with sea bass or snapper.
– Korean Spicy Braised Mackerel (Godeungeo Jorim) – Cooked in a spicy soy-based sauce.
– Thai Tom Yum Pla (Sour & Spicy Fish Soup) – Served with jasmine rice for balance.
– Filipino Escabeche (Sweet & Sour Fish) – Fried fish in a tangy, slightly sweet sauce.

2. How do I choose the best fish for Asian rice dishes?

The best fish for Asian rice dishes depends on the recipe:
– Firm, white fish (cod, sea bass, snapper) – Great for steaming, frying, or braising.
– Oily fish (salmon, mackerel) – Ideal for grilling, teriyaki, or spicy sauces.
– Whole fish (sea bream, tilapia) – Common in Chinese and Thai steamed dishes.
– Freshness is key – Look for clear eyes, firm flesh, and a mild ocean scent.

3. What are some quick and easy Asian fish recipes for rice?

If you’re short on time, try these simple recipes:
– Japanese Miso Butter Salmon – Pan-seared salmon with miso and butter.
– Vietnamese Caramelized Fish (Cá Kho Tộ) – Braised in a sweet-savory coconut caramel sauce.
– Korean Soy-Glazed Fish (Jangjorim) – Simmered in soy, garlic, and a touch of sugar.
– Thai Basil Fish Stir-Fry – Quick stir-fry with garlic, chili, and holy basil.

4. How do I prevent fish from sticking to the pan when frying?

To prevent sticking:
– Use a well-heated, non-stick or cast-iron pan – Ensure it’s hot before adding oil.
– Pat the fish dry – Excess moisture causes sticking.
– Use enough oil – A thin layer (about 1-2 tbsp) helps create a barrier.
– Don’t move the fish too soon – Let it sear for 2-3 minutes before flipping.
– Use high-smoke-point oils – Like vegetable, peanut, or sesame oil.

5. Can I make Asian fish recipes ahead of time?

Yes! Many Asian fish dishes taste even better the next day as flavors deepen:
– Braised or stewed fish (e.g., Korean jorim, Chinese soy-braised fish) – Reheat gently on the stove.
– Steamed fish – Best eaten fresh but can be stored for 1 day (reheat in a steamer).
– Fried fish – Loses crispiness but can be reheated in an air fryer or oven.
– Avoid freezing – Most fish dishes become mushy when thawed.