Top 10 Most Flavorful and Aromatic Soy Sauce Steamed Fish Recipes

Ingredients:

• Tilapia, choose a large fish with thick flesh
• Soy sauce
• 1 piece of ginger
• Bell peppers or hot peppers, depending on preference
• Fresh spring onions
• Other seasonings

Instructions:

• Step 1: Clean the tilapia by removing the scales, gills, and intestines. To reduce the fishy smell, rub some coarse salt on the fish and rinse it with cold water to clean it.
• Step 2: Prepare a mixture of soy sauce, monosodium glutamate, a little water, seasoning powder, and cornstarch, and mix well.
• Make small slits on the fish and marinate it with the mixture for about 20 minutes to allow the flavors to absorb.
• Step 3: Cut the bell peppers into cubes, or slice the hot peppers if using. Wash and slice the ginger, then chop the spring onions.
• Step 4: Discard the marinade and place a sheet of aluminum foil at the bottom. Place the fish first, then top with the ginger, spring onions, and peppers.
• Step 5: Fold the foil around the fish tightly. Steam the fish in a steamer for about 45 minutes until it's fully cooked.

Now you have completed your soy sauce steamed tilapia! The soy sauce marinade with the fragrant garlic and spring onions will infuse the fish, and the fish will have a firm texture without being mushy. This simple recipe for steamed tilapia with soy sauce is easy to follow, and you'll be enjoying a delicious meal in no time.

Ingredients:

• 1 large grouper
• 1 onion
• 20g spring onions
• 20g cilantro
• 2 chili peppers
• 20g seasonings (sugar, cooking oil, seasoning powder, pepper...)
• 1 piece of ginger
• 100g fresh herbs (lettuce, basil, Vietnamese coriander, perilla...)
• 100g rice paper (for wrapping)
• 100g noodles (for serving)

Instructions:

• Prepare the ingredients:
  • Peel and slice the onion into wedges. Clean the chili peppers, remove the seeds, and slice them lengthwise.
  • Clean the spring onions, removing any damaged leaves, and rinse thoroughly.

• Prepare the fish:
  • Remove the gills and scales from the grouper. Wash it with warm water mixed with a bit of salt, rice wine, or vinegar.
  • Use a knife to make slashes along the fish's body to allow the spices to absorb and the fish to cook more evenly.

• Marinate the fish:
  • Coat the fish with 1/2 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1/2 tablespoon of pepper, 1 tablespoon of cooking oil, 1 tablespoon of seasoning powder, and 1 tablespoon of soy sauce.
  • Massage the spices into the fish and stuff the spring onions into its mouth. Let it marinate for 15 minutes.

• Steam the fish:
  • Bring water to a boil in a steamer, then place the fish in and steam for 15-20 minutes.
  • After opening the steamer, add the ginger, chili peppers, onion, and cover again. Steam for an additional 5-7 minutes to finish cooking.

• Final result:
  • The steamed fish will have a fragrant aroma, vibrant colors, and an enticing appearance. The flesh will be tender, retaining its natural sweetness. You can serve the fish wrapped in rice paper with noodles, fresh herbs, and a side of sweet and sour dipping sauce for an even more delightful dish!

Ingredients:

• 300g basa fish fillets
• 4 slices of tomato
• 2 slices of orange
• 2 pieces of ginger
• 5 sprigs of spring onions
• A bit of soy sauce
• Salt and pepper to taste

Instructions:

• Prepare the basa fish:
  • Soak the basa fillets in a mixture of salt water or rice washing water for about 15 minutes, then rinse with clean water to reduce any fishy smell.

• Marinate the fish:
  • Start by placing thinly sliced ginger over the fillets, covering them entirely. Then, add a layer of spring onions on top and let it marinate for 10 minutes.
  • After marinating, fold the fish and add another layer of ginger and spring onions on the opposite side.
  • Place the sliced ginger and spring onions on a plate and top it with the fish. Sprinkle with a pinch of salt and pepper.

• Steam the fish:
  • Steam the fish over medium heat for 10 minutes, then turn off the heat.
  • Decorate the dish with tomato and orange slices, and sprinkle some more spring onions for fragrance.

• Final result:
  • The fish will be tender and firm, with well-balanced seasoning. The ginger and spring onion aroma will eliminate any fishy odor, creating a delicious and appetizing dish.

Ingredients:

• 150g salmon
• 10g ginger
• 1 chili pepper
• 5g minced garlic
• 10g spring onions

Instructions:

• Prepare the ingredients:
  • Slice the ginger and chili into thin strips.
  • Chop the spring onions into strips by cutting along the length of the stalks.
  • Clean the salmon and make a few shallow cuts to help it cook faster.

• How to reduce the fishy smell:
  • If using fresh salmon fillets, you can directly prepare it:
  • Rub the surface of the fish with coarse salt and vinegar or lemon juice to remove the slimy texture and reduce the fishy odor.
  • Alternatively, wash the fish with a little white wine.
  • Soaking the fish in milk for 5 minutes is also effective at eliminating the smell.

• Marinate the salmon:
  • Mix 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of sesame oil, and 1 teaspoon of sugar.
  • Pour half of the marinade over the salmon and rub it in so that the fish absorbs the flavor. Let it marinate for 15 minutes.

• Steam the fish:
  • Place the salmon on a plate, sprinkle the ginger and chili strips over the top, then pour the soy sauce marinade over the fish. Cover the plate with plastic wrap and steam for 15 minutes.
  • After steaming, remove the plastic wrap and sprinkle the spring onions over the fish.

• Garlic crisps:
  • Heat 1 tablespoon of cooking oil in a pan.
  • Once the oil is hot, add the minced garlic and fry until it turns golden brown, then remove from heat and pour it over the spring onions on the fish.

• Final result:
  • This steamed salmon has a delicate flavor. When dipped in soy sauce, it becomes even more savory. For a lighter version, skip the garlic crisp step if you're watching your calories!

Ingredients:

• 1kg flounder
• 4 stalks of spring onion
• 1/2 red bell pepper
• 1 ginger root
• Some chili oil
• 2 tablespoons of cooking wine
• 1 tablespoon of sesame oil
• 4 tablespoons of vegetable oil
• 2 tablespoons of black vinegar
• 4 tablespoons of soy sauce
• Some sugar, seasoning powder, monosodium glutamate, and salt.

Instructions:

• Prepare the ingredients:
  • Remove the roots of the spring onions, wash them, and cut into pieces.
  • Wash the red bell pepper and cut it into small pieces.
  • Peel the ginger, wash it, and chop part of it finely while slicing the remaining part into thin slices.
  • For the fresh flounder, scrape off the scales, gut the fish, remove the gills, and trim the fins. To remove the fishy smell, rub the fish with coarse salt, lemon juice, or white wine. Afterward, make 2-3 diagonal slashes on both sides of the fish to allow the seasoning to penetrate better and help the fish cook faster.

• Make the sauce:
  • To make the soy sauce marinade, mix 2 tablespoons of black vinegar, 4 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1/4 teaspoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, and 1/4 teaspoon of chili oil in a small bowl. Stir everything well until the ingredients are fully dissolved.

• Steam the fish:
  • Place the flounder on a plate, add ginger and spring onions on top, and pour 2 tablespoons of cooking wine over it. Cover the plate with plastic wrap.
  • Place the plate in a steamer and steam for 40-60 minutes on low heat until the fish is cooked. You can also steam the fish using a microwave or a rice cooker, which will not affect the flavor.

• Prepare the sauce:
  • Heat 2 tablespoons of vegetable oil in a pan, add the chopped ginger, and sauté it until fragrant. Then, add the pre-prepared sauce mixture and simmer on low heat until it thickens.
  • Once the flounder is cooked, pour the sauce over it, and garnish with spring onions, ginger slices, and chili. Feel free to adjust the garnishes for a more visually appealing presentation of the dish.

• Final result:
  • The steamed flounder with soy sauce has a rich, savory flavor, complemented by the warmth of fresh ginger, the spicy kick from the chili, and the deep taste of soy sauce. This dish can be served with rice or wrapped in rice paper for an extra delicious experience that will make everyone gather around the table for a heartwarming meal.

Ingredients:

• 2 pieces of cod
• 2 stalks of spring onion, cut into pieces
• Sliced chili
• 1 piece of ginger, julienned
• 1 tablespoon of white wine
• 2 tablespoons of soy sauce
• Some salt and seasoning powder

Directions:

• Step 1: Wash the cod under cold water to remove any fishy odor and slime. Then soak the cod in milk for about 5 minutes. Rinse again and dry with a towel or paper.
• Step 2: Place the cod in a deep dish, add 2 tablespoons of soy sauce, 1 tablespoon of seasoning powder, sliced chili, and julienned ginger. Cover the dish with plastic wrap and let it marinate for 15 minutes.
• Step 3: Place the dish in a steamer and steam until the cod is fully cooked. Once done, add spring onion and turn off the heat.
• Step 4: The steamed cod with soy sauce is delicious with the tender, sweet cod flavor enhanced by the fragrant ginger and soy sauce, topped with fresh spring onions for extra appeal.

Ingredients:

• 800g sea bass
• 3 pieces of black mushrooms
• 1 fresh chili
• 6 stalks of spring onions
• 10 sprigs of Vietnamese coriander
• 2 garlic cloves
• 4 slices of fresh ginger
• 1 bunch of dill
• 1 tablespoon soy sauce
• 1/2 tablespoon sugar
• 1/3 tablespoon sesame oil
• Some vegetable oil
• 1/2 tablespoon oyster sauce

Directions:

• Step 1: Clean the sea bass, remove any fishy smell using white wine or vinegar, and make 2-3 diagonal cuts on the fish to allow it to absorb the seasoning. Peel the ginger and slice it thinly. Peel and mince the garlic. Wash and chop the spring onions, Vietnamese coriander, and dill, discarding the roots. Slice the fresh chili.
• Step 2: Stuff the fish's belly with spring onions, Vietnamese coriander, some chili slices, and dill. Then, sprinkle more chili on top of the fish and place it in the steamer to cook.
• Step 3: To make the soy sauce mixture, heat oil in a pan, add the ginger, and stir-fry for about 30 seconds. Then, add sugar, soy sauce, ground pepper, oyster sauce, and sesame oil. Stir until the sugar dissolves and the sauce thickens. Finally, add the spring onions, ginger, and chili to the sauce, stir, and turn off the heat.
• Step 4: Once the fish is cooked, remove it from the steamer and pour the soy sauce mixture over it. Let the fish soak up the flavors and serve. This steamed sea bass with soy sauce is fragrant and incredibly delicious, making it perfect for pairing with hot white rice.

Ingredients:

• 1 kilogram carp
• 1-2 fresh ginger roots
• 2 fresh chilies
• 3-4 stalks of spring onions
• 2 shallots
• Several sprigs of dill
• White wine
• Additional spices such as: salt, fish sauce, monosodium glutamate, sugar, pepper, lemon, vegetable oil...
• Optional: pineapple if you prefer a sour flavor.

Instructions:

• Step 1: Prepare the ingredients:
  • After salting the carp, wash it thoroughly with clean water. If using methods other than salt, you can clean the fish with white wine, vinegar, or rub lemon juice over it. Remove the scales, intestines, and bile sac before starting the cleaning process. You can either score the fish or cut it into chunks about 3 cm in size.
  • Wash the chilies and slice them thinly into strips.
  • Peel and clean the ginger, then crush it and slice it into thin strips.
  • Peel and slice the shallots thinly.
  • Wash and cut the spring onions into 3 cm lengths, cutting the bulbs into small pieces.
  • Pick and clean the dill, then cut into 3 cm lengths.
  • Peel and core the pineapple, then cut it into bite-sized pieces.

• Step 2: Marinate the carp:
  • Once the fish is cleaned and scored, marinate it using the following measurements (teaspoon): 1 tsp salt, 1 tsp MSG, 1 tsp fish sauce, 2 tsp seasoning powder, 3 tsp sugar, 3 tsp pepper, 4 tsp oyster sauce, and a bit of the sliced ginger.
  • Let the fish marinate for 20-25 minutes. Avoid marinating for too little or too long; this time ensures the flavors are absorbed into the fish.

• Step 3: Steam the carp with soy sauce:
  • While the fish is marinating, heat oil in a pan and sauté the shallots until fragrant. Add the pineapple and stir-fry briefly before removing it to a plate.
  • Place the marinated fish onto the plate with the pineapple.
  • Steam the carp for 10-15 minutes.
  • After steaming, open the lid and pour soy sauce over the fish, steaming it for another 6 minutes. Then, add the dill and spring onions and continue steaming for another 10 minutes until the fish is fully cooked.

• Step 4: Garnish and serve:
  • To add color, carve the carrot into flower shapes and decorate the fish.
  • Additionally, sprinkle thin chili strips, ginger, and herbs on top for a more appealing look.
  • Serve the steamed carp with soy sauce while still hot to enjoy its rich, flavorful, and nutritious taste!

Ingredients:

• 1 kg red tilapia
• 1 onion
• 1 piece of ginger
• 1 shallot
• 1 clove of garlic
• 30g spring onions
• 30g cilantro
• 1 chili
• Soy sauce, oyster sauce
• Seasoning: pepper, seasoning powder, salt, sugar

Instructions:

• Step 1: Prepare the ingredients:
  • Select fresh, live red tilapia. Remove the gills, scrape off the scales, remove the intestines, being careful not to break the bile sac. Clean the fish thoroughly with salted water to remove the slime, and then rinse with fresh water. Leave the fish whole, and make 2-3 diagonal slashes on the body to help the seasoning penetrate.
  • Peel and chop the shallot, garlic, and onion. Crush and chop the garlic and shallots.
  • Peel and clean the ginger, then slice it thinly.
  • Peel and slice the onion into thin strips.
  • Wash and chop the spring onions and cilantro into manageable pieces.

• Step 2: Marinate the fish:
  • Place the fish in a large bowl or plate. Season with 1 tsp of seasoning powder, 1 tsp of sugar, 1 tbsp soy sauce, and 1 tsp of chopped shallots. Mix well and let it marinate for about an hour to allow the flavors to infuse.

• Step 3: Steam the fish:
  • Place the marinated fish on a deep aluminum plate. Pour the marinade evenly over the fish, then drizzle 1 tbsp of oyster sauce over it. Next, spread the onion, spring onion, and ginger over the fish. Steam for about 25-30 minutes.
  • To check if the fish is cooked, insert a toothpick into the flesh of the fish. If the flesh does not stick and the liquid runs clear, the fish is done.

• Step 4: Make the sauce and serve:
  • Heat a pan and add 2 tbsp of oil. Once hot, add the garlic and shallots and sauté until fragrant. Season with half a tsp of seasoning powder and half a tsp of salt, stir well, then turn off the heat.

Pour the hot oil and garlic mixture over the steamed fish to add shine and aroma, making the dish more enticing. Sprinkle with some ground pepper for extra flavor. Serve the dish while hot, accompanied by rice, noodles, or rice paper to fully enjoy the fragrant and fresh taste of steamed tilapia with soy sauce.

Ingredients:

• 1 barramundi fish (about 1-1.2 kg)
• Good quality soy sauce
• Shiitake mushrooms
• Carrot
• Dry vermicelli noodles
• Garlic, shallots, lemongrass, chili, ginger
• Spring onions, dill
• Seasonings: Salt, fish sauce, oyster sauce, white wine or vinegar
• Aluminum foil

Instructions:

• Step 1: Prepare the fish:
  • Immediately clean the barramundi after purchasing it, as leaving it for too long can cause it to spoil. Scale the fish, remove the internal organs, and clean it using rice wine or vinegar to eliminate any fishy odor.
  • You don't need to cut the fish into pieces for steaming, as whole fish will retain more moisture and avoid becoming dry and falling apart. Just clean it and remove the odor.
• Step 2: Prepare the other ingredients:
  • Rinse the dry vermicelli noodles and shiitake mushrooms, then soak them in water until they swell. Slice the carrot into flower shapes or julienne it.
  • Peel and finely chop the shallots, garlic, ginger, and lemongrass. Chop some of the chili for flavor and carve the rest into decorative flower shapes for garnish.
• Step 3: Steam the fish:
  • Marinate the fish with 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of seasoning powder, ½ teaspoon of pepper, 1 tablespoon of oil, minced garlic, shallots, lemongrass, ginger, dry vermicelli, and shiitake mushrooms for about 30 minutes. Then, wrap the fish tightly with aluminum foil.
  • Steam the fish in the foil for about 15-20 minutes. When cooked, the fish should have a smooth white flesh, the seasoning will be well absorbed, and the aroma of the spices will blend with the fish.
  • For a decorative touch, sprinkle some spring onions, dill, and a few carved carrot flowers on top of the fish.
  • To enhance the flavor, serve the steamed barramundi with fresh herbs and rice paper rolls for a delicious accompaniment.