steamed tilapia recipe
The Best steamed tilapia recipe
What I love most about this recipe is how adaptable it is. You can keep it super basic with just lemon and herbs, or dress it up with garlic, ginger, or even a splash of soy sauce for an Asian-inspired twist. The best part? Steaming keeps the fish moist and tender without adding extra fat or calories, so it’s a great option if you’re watching what you eat but still want something flavorful. Plus, tilapia is packed with protein and low in mercury, making it a safe and healthy choice for the whole family. Whether you’re cooking for one or feeding a crowd, this dish is a no-brainer—easy, nutritious, and always a hit.
Steamed Tilapia with Ginger and Scallions
A light and flavorful steamed tilapia dish infused with fresh ginger, scallions, and a savory soy-based sauce. This healthy recipe is quick to prepare and perfect for a nutritious weeknight dinner.
🥘Ingredients
- 4 tilapia fillets (about 6 oz each)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch (for dusting)
- 3 slices fresh ginger (about 1/4-inch thick)
- 4 scallions (cut into 2-inch pieces, white and green parts separated)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 cup water or low-sodium chicken broth
- 2 tbsp vegetable oil
- 1 red chili (thinly sliced)
- Fresh cilantro leaves
👨🍳Directions
-
1
Pat the tilapia fillets dry with paper towels. Season both sides with salt and black pepper, then lightly dust with cornstarch. Set aside. -
2
Prepare the steamer by filling a pot or wok with about 2 inches of water. Bring to a boil over high heat. Place the steamer basket or rack inside, ensuring the water does not touch the bottom of the basket. -
3
Arrange the tilapia fillets on a heatproof plate or dish that fits inside the steamer. Scatter the ginger slices and white parts of the scallions over the fish. -
4
In a small saucepan, heat the vegetable oil over medium heat. Add the green parts of the scallions and stir for 10 seconds until fragrant. Add the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and water (or broth). Bring to a simmer and cook for 1 minute. Remove from heat and stir in the sesame oil. Set the sauce aside. -
5
Place the plate with the fish into the steamer. Cover and steam for 8-10 minutes, or until the fish flakes easily with a fork. Avoid overcooking. -
6
Carefully remove the plate from the steamer. Discard the ginger slices and scallion whites. Pour the prepared sauce evenly over the fish. -
7
Garnish with sliced red chili and fresh cilantro leaves, if desired. Serve immediately with steamed rice.
🔧Equipment
- Steamer (bamboo or metal)
- Large plate or heatproof dish (to fit in the steamer)
- Small saucepan
- Knife and cutting board
- Tongs or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Steamed Tilapia with Ginger and Scallions Works
❓ Frequently Asked Questions About Steamed Tilapia with Ginger and Scallions
1. What type of tilapia is best for steaming?
Fresh, whole tilapia or fillets work best for steaming. Look for firm, bright-colored fish with a mild ocean scent. If using frozen tilapia, thaw it completely and pat it dry before steaming to ensure even cooking.
2. How long should I steam tilapia for perfect doneness?
Steam whole tilapia for 10–12 minutes and fillets for 8–10 minutes, depending on thickness. The fish is done when the flesh turns opaque and flakes easily with a fork. Oversteaming can make it dry, so check early.
3. What are the best seasonings for steamed tilapia?
Classic seasonings include ginger, garlic, scallions, soy sauce, and cilantro. For extra flavor, add a splash of Shaoxing wine, sesame oil, or chili oil before serving. Lightly salt the fish before steaming to enhance its natural taste.
4. Can I steam tilapia without a steamer basket?
Yes! Use a heatproof plate placed on a rack inside a pot with 1–2 inches of boiling water (ensure the plate doesn’t touch the water). Cover tightly with a lid or foil. Alternatively, wrap the fish in foil with seasonings and bake at 375°F (190°C) for 15–20 minutes.
5. How do I prevent the tilapia from sticking to the steamer?
Line the steamer basket with parchment paper, banana leaves, or cabbage leaves to create a non-stick barrier. Lightly oil the surface or use a well-seasoned bamboo steamer. Avoid moving the fish while steaming to prevent breakage.
