Dinner

Steamed Fish with Ginger & Spring Onion Recipe

ByBen Miller January 17, 2026January 17, 2026

Introduction

This steamed fish with ginger and spring onion is a light, flavorful dish perfect for a healthy weeknight meal. Using fresh aromatics and simple seasonings, it comes together quickly and pairs beautifully with brown rice.

The image shows a silver baking tray with a foil packet opened to reveal a cooked fish fillet. The fish is topped with thin, light green strips that look like sliced scallions or ginger. Under the fish, there are wide green leafy vegetables creating a base layer. Next to the foil packet, there is a cut lime wedge and a silver fork resting on the tray. On the right side of the tray, there is a bunch of fresh green herbs. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger, finely shredded
2 garlic cloves, finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions, finely shredded
Handful coriander, chopped
Brown rice, to serve
1 lime, cut into wedges, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Cut a large rectangle of foil, large enough to create a sealed envelope for the fish and vegetables.
Step 2: Lay the pak choi on the foil, then place the fish fillets on top. Scatter the finely shredded ginger and sliced garlic over the fish.
Step 3: Pour over the low-salt soy sauce and mirin rice wine, then season lightly with salt and pepper.
Step 4: Fold the foil over and seal the three open edges tightly to form a parcel. Place the parcel on a baking sheet.
Step 5: Bake in the oven for 20 minutes. Carefully open the foil parcel, then scatter the shredded spring onions and chopped coriander over the top.
Step 6: Serve immediately with cooked brown rice and lime wedges to squeeze over.

Tips & Variations

Try using other firm white fish like cod, haddock, or sea bass for different flavors.
Add a splash of sesame oil before sealing the parcel for a nutty aroma.
For extra heat, include finely sliced red chili with the ginger and garlic.
Use parchment paper instead of foil for a more eco-friendly option.

Storage

Store any leftover steamed fish and pak choi in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a covered pan over low heat to avoid drying out the fish.

How to Serve

A cooked white fish fillet sits open in shiny aluminum foil on a silver baking tray with a white marbled surface beneath. The fish is topped with thin, bright green strips of sliced vegetables and light yellow ginger strips spread evenly. Under the fish, there are dark green leaves that add color contrast. On the side of the foil, two lime halves show their juicy, bright green inside. A silver fork lies near the lime on the tray, and a small bunch of fresh green herbs rests on the right edge of the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish fillets can be used but make sure to thaw them fully and pat dry before assembling the parcel to prevent excess moisture.

What if I don’t have mirin rice wine?

If you don’t have mirin, you can substitute with a teaspoon of sugar mixed in a tablespoon of rice vinegar or dry sherry for a similar mild sweetness.