21 Delicious Asian Fish Recipes for Every Occasion

Just when you thought your dinner routine couldn’t get any more exciting, we’ve reeled in 21 mouthwatering Asian fish recipes that are sure to spice up your mealtime! From quick weeknight stir-fries to luxurious weekend feasts, there’s a dish for every occasion. Dive into flavors that will transport your taste buds across the continent—no passport required. Ready to make a splash? Let’s get cooking!

Sweet and Sour Fish

Unforgettable flavors come together in this sweet and sour fish dish, perfect for a quick weeknight dinner or a special occasion. Its balance of tangy and sweet will have everyone asking for seconds.

Ingredients

– Fish fillets – 1 lb
– Cornstarch – ½ cup
– Vegetable oil – 2 tbsp
– White vinegar – ¼ cup
– Sugar – 3 tbsp
– Ketchup – 2 tbsp
– Water – ½ cup
– Salt – ½ tsp

Instructions

1. Cut the fish fillets into 2-inch pieces. Pat dry with paper towels.
2. Coat each piece evenly with cornstarch. Shake off excess.
3. Heat vegetable oil in a pan over medium-high heat (350°F).
4. Fry the fish pieces until golden brown, about 3 minutes per side. Remove and drain on paper towels.
5. In the same pan, mix white vinegar, sugar, ketchup, water, and salt. Bring to a boil.
6. Reduce heat to low. Simmer the sauce for 5 minutes until slightly thickened.
7. Return the fish to the pan. Gently toss to coat with the sauce.
8. Cook for another 2 minutes to let the flavors meld.
Tip: For extra crispiness, double fry the fish. Tip: Adjust the sweetness by adding more sugar if needed. Tip: Serve immediately to maintain the fish’s crisp texture.
Delightfully crispy on the outside and tender inside, this dish pairs wonderfully with steamed rice or a side of stir-fried vegetables. The vibrant sauce clings beautifully to each piece, offering a burst of flavor in every bite.

Thai Fish Curry

Thai fish curry brings bold flavors to your table with minimal effort. This dish is perfect for a quick weeknight dinner.

Ingredients

• Fish fillets – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Thai red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Vegetable oil – 1 tbsp
• Water – ½ cup

Instructions

1. Heat vegetable oil in a large pan over medium heat (350°F).
2. Add Thai red curry paste to the pan. Stir for 1 minute until fragrant.
3. Pour in coconut milk and water. Stir to combine with the curry paste.
4. Bring the mixture to a simmer. Let it cook for 5 minutes.
5. Add fish fillets to the pan. Spoon the sauce over the fish.
6. Simmer for 10 minutes, or until the fish is opaque and flakes easily.
7. Stir in fish sauce. Cook for another 2 minutes.

Use fresh basil leaves for garnish. Serve with steamed rice. The curry should be creamy with a perfect balance of spicy and savory flavors.

Vietnamese Caramelized Fish

Rustle up a quick, flavorful dinner with this Vietnamese Caramelized Fish. It’s sweet, savory, and ready in under 30 minutes.

Ingredients

• Fish fillets – 1 lb
• Sugar – ¼ cup
• Fish sauce – 2 tbsp
• Water – ¼ cup
• Garlic – 2 cloves, minced
• Black pepper – ½ tsp

Instructions

1. Heat a pan over medium heat. Add sugar and 1 tbsp water. Stir until sugar melts and turns amber, about 5 minutes.
2. Add minced garlic to the caramel. Stir for 30 seconds until fragrant.
3. Place fish fillets in the pan. Cook for 2 minutes on each side.
4. Mix fish sauce, remaining water, and black pepper in a bowl. Pour over fish.
5. Cover the pan. Simmer on low heat for 10 minutes, flipping fish once halfway.
6. Uncover. Increase heat to medium. Cook until sauce thickens, about 3 minutes.

Note: The fish should be tender with a sticky, glossy glaze. Serve over steamed rice or with a side of pickled vegetables for contrast.

Japanese Teriyaki Fish

Hankering for a quick, flavorful dinner? Japanese Teriyaki Fish delivers sweet-savory depth in under 30 minutes. Perfect for weeknights.

Ingredients

– White fish fillets – 1 lb
– Soy sauce – ¼ cup
– Mirin – 2 tbsp
– Sugar – 2 tbsp
– Vegetable oil – 1 tbsp

Instructions

1. Pat fish fillets dry with paper towels to ensure even browning.
2. Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
3. Place fish in skillet; cook for 3 minutes per side until golden. Remove from skillet.
4. In the same skillet, combine soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
5. Return fish to skillet; spoon sauce over fillets. Cook for 2 minutes until glaze thickens.
6. Flip fish; cook for another 2 minutes until fully glazed.
Tip: For extra flavor, marinate fish in half the teriyaki sauce for 15 minutes before cooking.
Tip: Keep the sauce moving to prevent burning as it reduces.
Tip: Serve immediately to maintain the fish’s crispy exterior.
Serve this teriyaki fish over steamed rice for a complete meal. The glaze should be glossy, clinging to each bite. Garnish with sesame seeds for a nutty crunch.

Korean Spicy Fish Stew

Zesty flavors meet in this Korean Spicy Fish Stew, a dish that packs heat and depth in every spoonful. Perfect for chilly evenings or when you crave something bold.

Ingredients

• White fish fillets – 1 lb
• Gochujang – 2 tbsp
• Garlic – 3 cloves, minced
• Water – 4 cups
• Green onions – 2, sliced
• Tofu – 1 cup, cubed

Instructions

1. Cut the fish fillets into 2-inch pieces. Pat dry to ensure even cooking.
2. In a pot, mix water and gochujang over medium heat until dissolved. Tip: Dissolving gochujang first prevents clumping.
3. Add minced garlic and bring to a boil. Boil for 2 minutes to infuse flavors.
4. Gently add fish pieces and tofu. Simmer for 10 minutes at 200°F. Tip: Low heat keeps the fish tender.
5. Add green onions in the last 2 minutes of cooking for freshness. Tip: Overcooking greens loses their vibrant color.

Overtly rich and slightly fiery, this stew’s broth is a comforting embrace. Serve with steamed rice to balance the heat or enjoy as is for a lighter meal.

Chinese Steamed Fish with Ginger and Scallions

Brighten up your dinner with this simple, flavorful dish that’s ready in minutes.

Ingredients

• White fish fillets – 1 lb
• Ginger – 1 tbsp, julienned
• Scallions – 2, sliced
• Soy sauce – 2 tbsp
• Water – 1 tbsp
• Sugar – ½ tsp
• Oil – 1 tbsp

Instructions

1. Rinse the fish fillets under cold water. Pat dry with paper towels.
2. Place the fish on a heatproof plate that fits inside your steamer.
3. Scatter the julienned ginger and sliced scallions over the fish.
4. Mix soy sauce, water, and sugar in a small bowl. Pour over the fish.
5. Heat water in a steamer over high heat until boiling. Place the plate with fish in the steamer.
6. Cover and steam for 8-10 minutes, or until the fish flakes easily with a fork.
7. While the fish is steaming, heat oil in a small pan until shimmering.
8. Once the fish is done, carefully remove the plate from the steamer. Drizzle the hot oil over the fish.
9. Serve immediately.

Now the fish is tender and flaky, infused with the aromatic ginger and scallions. Try serving it over a bed of steamed rice to soak up the savory sauce.

Malaysian Fish Head Curry

Kickstart your culinary adventure with this bold Malaysian Fish Head Curry, a dish that marries rich flavors with simplicity.

Ingredients

• Fish head – 1 large
• Coconut milk – 2 cups
• Curry powder – 3 tbsp
• Vegetable oil – 2 tbsp
• Tamarind paste – 1 tbsp
• Water – 1 cup
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat (350°F).
2. Add curry powder, stir for 30 seconds until fragrant.
3. Place the fish head in the pot, sear each side for 2 minutes.
4. Pour in coconut milk and water, bring to a simmer.
5. Add tamarind paste and salt, stir well.
6. Cover and simmer on low heat (250°F) for 20 minutes.
7. Tip: Ensure the fish head is fully submerged for even cooking.
8. Tip: Adjust heat to maintain a gentle simmer, avoiding boiling to prevent curdling.
9. Tip: Skim off any foam for a clearer curry.
10. Remove from heat, let stand covered for 5 minutes.

Witness the curry’s velvety texture and deep, tangy flavors. Serve over steamed rice or with crusty bread to soak up the sauce.

Indonesian Grilled Fish in Banana Leaf

Haven’t tried Indonesian grilled fish in banana leaf yet? This dish packs a punch with minimal ingredients. It’s all about the smoky flavor and tender fish.

Ingredients

– Whole fish (like snapper or tilapia) – 1 (about 2 lbs)
– Banana leaves – 2 large pieces
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Lemongrass – 1 stalk, bruised
– Salt – 1 tsp
– Vegetable oil – 2 tbsp

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Rinse the fish under cold water. Pat dry with paper towels.
3. Score the fish on both sides with 3 diagonal cuts.
4. Mix garlic, ginger, lemongrass, salt, and oil in a bowl. Rub this mixture inside the fish and over the skin.
5. Place one banana leaf on a flat surface. Put the fish in the center. Wrap tightly, then repeat with the second leaf for extra insulation.
6. Grill the wrapped fish for 10 minutes on each side. Avoid flipping too often to prevent tearing the leaves.
7. Carefully unwrap one leaf to check if the fish flakes easily with a fork. If not, reseal and grill for 5 more minutes.
8. Serve directly in the banana leaf for an authentic presentation.
Mouthwatering and aromatic, this dish offers a perfect balance of flavors. The banana leaf keeps the fish moist while infusing it with a subtle earthiness. Try it with a side of steamed rice and a squeeze of lime for extra zest.

Filipino Sinigang na Isda

Nothing beats the tangy comfort of Filipino Sinigang na Isda on a warm day. This fish stew is a perfect blend of sour and savory, ready in under 30 minutes.

Ingredients

• Fish fillets – 1 lb
• Tamarind soup base – 1 packet
• Water – 4 cups
• Tomatoes – 2, quartered
• Spinach – 2 cups
• Salt – 1 tsp

Instructions

1. In a pot, bring water to a boil over high heat.
2. Add the tamarind soup base and stir until fully dissolved.
3. Add the quartered tomatoes and cook for 3 minutes until softened.
4. Gently place the fish fillets into the pot and simmer for 10 minutes. Tip: Do not stir to keep the fish intact.
5. Season with salt and add the spinach. Cook for another 2 minutes until the spinach is wilted. Tip: Overcooking the spinach will lose its vibrant color.
6. Turn off the heat and let it sit for 5 minutes before serving. Tip: This allows the flavors to meld together.

Kick back with a bowl of this hearty stew, where the fish is tender and the broth is perfectly sour. Serve it with steamed rice for a complete meal or enjoy it as is for a light dinner.

Singaporean Chili Crab Fish

Yearning for a taste of Singapore? This Singaporean Chili Crab Fish packs bold flavors with minimal fuss.

Ingredients

• Crab – 2 lbs, cleaned
• Fish fillet – 1 lb
• Tomato sauce – 1 cup
• Chili paste – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 inch, grated
• Sugar – 1 tbsp
• Egg – 1
• Water – 1 cup
• Oil – 2 tbsp

Instructions

1. Heat oil in a large pan over medium heat (350°F).
2. Add garlic and ginger. Sauté for 1 minute until fragrant.
3. Stir in chili paste. Cook for 30 seconds to release flavors.
4. Add crab and fish fillet. Cook for 5 minutes, turning once.
5. Pour in tomato sauce and water. Bring to a simmer.
6. Add sugar. Stir well to combine.
7. Simmer for 10 minutes, covered, stirring occasionally.
8. Crack the egg into the pan. Stir gently to create ribbons.
9. Cook for another 2 minutes until the egg is set.

Mouthwatering and rich, this dish boasts a perfect balance of sweet and spicy. Serve it over steamed rice or with crusty bread to soak up the sauce.

Cambodian Fish Amok

Must-try Cambodian Fish Amok is a creamy, aromatic curry steamed in banana leaves. It’s a flavorful dish that’s both comforting and exotic.

Ingredients

• White fish fillets – 1 lb
• Coconut milk – 1 cup
• Amok paste – 2 tbsp
• Egg – 1
• Banana leaves – 2 large pieces

Instructions

1. Cut the fish into 1-inch pieces.
2. Mix the fish with amok paste and let marinate for 10 minutes.
3. Whisk the egg into the coconut milk until smooth.
4. Combine the fish with the coconut milk mixture.
5. Cut banana leaves into 8-inch squares and briefly pass over a flame to soften.
6. Place a portion of the fish mixture in the center of each banana leaf square.
7. Fold the banana leaves into packets, securing with toothpicks.
8. Steam the packets over boiling water for 20 minutes.
9. Check doneness by ensuring the fish is opaque and flakes easily.

With its silky texture and rich flavors, Cambodian Fish Amok is a standout dish. Serve it straight from the banana leaf for an authentic touch.

Laos Style Grilled Fish

Discover the bold flavors of Laos with this simple grilled fish recipe. Perfect for a summer BBQ, it’s packed with herbs and spices.

Ingredients

• Whole fish (like snapper or trout) – 1, about 2 lbs
• Garlic – 3 cloves, minced
• Lemongrass – 2 stalks, finely chopped
• Fish sauce – 2 tbsp
• Lime – 1, juiced
• Salt – 1 tsp

Instructions

1. Preheat grill to medium-high, about 375°F.
2. Make 3 diagonal cuts on each side of the fish for even cooking.
3. Mix garlic, lemongrass, fish sauce, lime juice, and salt in a bowl.
4. Rub the mixture inside the cuts and cavity of the fish.
5. Grill fish for 7 minutes per side, or until skin is crispy and flesh flakes easily.
6. Tip: Keep the grill lid closed to maintain temperature and infuse smoky flavor.
7. Tip: Use a fish basket or foil to prevent sticking and ease flipping.
8. Tip: Baste with leftover marinade halfway through for extra flavor.

Authentic Laos-style grilled fish offers a crispy skin with tender, flavorful flesh. Serve with sticky rice and a side of fresh herbs for a complete meal.

Burmese Fish Curry with Tamarind

Now, let’s dive into making a Burmese Fish Curry with Tamarind, a dish that’s as flavorful as it is straightforward.

Ingredients

• Fish fillets – 1 lb
• Tamarind paste – 2 tbsp
• Turmeric powder – 1 tsp
• Garlic – 3 cloves, minced
• Onion – 1, sliced
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Marinate fish fillets with turmeric powder and salt for 15 minutes.
2. Heat oil in a pan over medium heat. Add minced garlic and sliced onion. Sauté until golden, about 3 minutes.
3. Add tamarind paste and water to the pan. Stir well to dissolve the paste.
4. Place marinated fish fillets into the pan. Cover and simmer for 10 minutes on low heat.
5. Flip the fish fillets carefully. Simmer for another 10 minutes uncovered.
6. Check for seasoning. Adjust salt if necessary before turning off the heat.

Best served hot, this curry boasts a tangy tamarind flavor that complements the tender fish perfectly. Try it over steamed rice for a complete meal.

Indian Fish Tikka

Once you’ve tried Indian Fish Tikka, you’ll crave its bold flavors and tender texture. This dish combines simple ingredients with vibrant spices for a quick, satisfying meal.

Ingredients

– White fish fillets – 1 lb
– Yogurt – ½ cup
– Lemon juice – 2 tbsp
– Garam masala – 1 tbsp
– Turmeric – 1 tsp
– Salt – ½ tsp
– Olive oil – 1 tbsp

Instructions

1. Cut the fish into 1-inch cubes.
2. In a bowl, mix yogurt, lemon juice, garam masala, turmeric, and salt.
3. Add fish cubes to the marinade, ensuring each piece is well coated. Tip: Marinate for at least 30 minutes for deeper flavor.
4. Preheat grill to medium-high (375°F).
5. Thread fish onto skewers, leaving small gaps between pieces.
6. Brush grill grates with olive oil to prevent sticking.
7. Grill skewers for 3-4 minutes per side, until fish is opaque and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
8. Remove from grill and let rest for 2 minutes. Tip: Resting allows juices to redistribute, keeping the fish moist.
Enjoy the smoky, spicy flavors of Indian Fish Tikka with a side of cucumber yogurt sauce or over basmati rice. Its firm yet flaky texture makes it a standout dish for any occasion.

Sri Lankan Fish Cutlets

Vibrant and flavorful, these Sri Lankan Fish Cutlets are a crispy delight. Perfect for snacking or as an appetizer, they’re easy to make with simple ingredients.

Ingredients

– Fish – 1 lb, boiled and flaked
– Potatoes – 2, boiled and mashed
– Green chilies – 2, finely chopped
– Onion – 1, finely chopped
– Curry leaves – 10, chopped
– Salt – 1 tsp
– Pepper – ½ tsp
– Egg – 1, beaten
– Breadcrumbs – 1 cup
– Oil – for deep frying

Instructions

1. In a bowl, mix flaked fish, mashed potatoes, green chilies, onion, curry leaves, salt, and pepper until well combined.
2. Shape the mixture into small, flat cutlets.
3. Dip each cutlet into the beaten egg, then coat evenly with breadcrumbs.
4. Heat oil in a deep pan to 350°F.
5. Fry the cutlets in batches until golden brown, about 3-4 minutes per side.
6. Drain on paper towels to remove excess oil.
7. Serve hot with ketchup or a spicy sauce.
Dive into the crispy exterior and tender interior of these cutlets. Their spicy kick pairs wonderfully with a cool cucumber salad.

Bangladeshi Fish Pulao

Ready to spice up your dinner routine? Bangladeshi Fish Pulao combines fragrant rice with tender fish for a hearty meal.

Ingredients

• Basmati rice – 2 cups
• Fish fillets – 1 lb
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Turmeric – 1 tsp
• Cumin – 1 tsp
• Bay leaves – 2
• Oil – 3 tbsp
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Heat oil in a large pot over medium heat. Add sliced onion, cook until golden, about 5 minutes.
3. Add minced garlic, grated ginger, turmeric, cumin, and bay leaves. Stir for 1 minute until fragrant.
4. Place fish fillets in the pot. Cook for 2 minutes on each side. Remove and set aside.
5. Add the drained rice to the pot. Stir to coat with spices, about 1 minute.
6. Pour in water and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
7. Return the fish to the pot, placing on top of the rice. Cover and cook for another 5 minutes.
8. Turn off the heat. Let the pulao sit covered for 10 minutes to steam.

Keep the lid on to trap steam for fluffier rice. The pulao should have distinct grains with a golden hue. Serve with a side of cucumber salad for a refreshing contrast.

Nepali Fish Curry

Rarely do you find a dish that balances heat and harmony like Nepali Fish Curry. This recipe brings the vibrant flavors of Nepal to your kitchen with minimal fuss.

Ingredients

• Fish fillets – 1 lb
• Turmeric powder – 1 tsp
• Cumin seeds – 1 tsp
• Garlic cloves – 3, minced
• Tomatoes – 2, chopped
• Cilantro – ¼ cup, chopped
• Oil – 2 tbsp
• Water – 1 cup

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add cumin seeds. Wait until they sizzle, about 30 seconds.
3. Stir in minced garlic. Cook until golden, 1 minute.
4. Sprinkle turmeric powder over the garlic. Mix well.
5. Add chopped tomatoes. Cook until they soften, 5 minutes.
6. Place fish fillets in the pan. Coat them with the mixture.
7. Pour water into the pan. Bring to a simmer.
8. Cover the pan. Cook for 10 minutes on low heat (250°F).
9. Garnish with chopped cilantro before serving.

You’ll notice the fish turns tender, soaking up the spices beautifully. Serve it over steamed rice for a hearty meal that’s bursting with flavor.

Pakistani Fish Biryani

Rarely does a dish combine the richness of biryani with the delicate flavors of fish as seamlessly as Pakistani Fish Biryani.

Ingredients

• Basmati rice – 2 cups
• Fish fillets – 1 lb
• Yogurt – 1 cup
• Ginger garlic paste – 1 tbsp
• Turmeric powder – 1 tsp
• Red chili powder – 1 tsp
• Garam masala – 1 tsp
• Oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Wash and soak basmati rice in water for 30 minutes. Tip: Soaking rice ensures it cooks evenly.
2. Marinate fish fillets with yogurt, ginger garlic paste, turmeric powder, red chili powder, garam masala, and salt for 30 minutes.
3. Heat oil in a pan over medium heat. Add the marinated fish and cook for 5 minutes on each side. Tip: Avoid overcrowding the pan to ensure each piece cooks perfectly.
4. In a separate pot, boil the soaked rice in 4 cups of water with 1 tsp salt until 70% cooked, about 10 minutes. Drain the water.
5. Layer the partially cooked rice over the fish in the pan. Cover and cook on low heat for 20 minutes. Tip: Keep the heat low to prevent burning and allow flavors to meld.

Mouthwatering layers of fragrant rice and spiced fish create a dish that’s both hearty and refined. Serve with a side of cucumber raita to balance the heat.

Mongolian Fish Hot Pot

Get ready to dive into a flavorful journey with this Mongolian Fish Hot Pot, a dish that combines simplicity with bold flavors.

Ingredients

• White fish fillets – 1 lb
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Ginger – 1 tbsp, minced
• Garlic – 2 cloves, minced
• Green onions – 2, sliced
• Red pepper flakes – 1 tsp

Instructions

1. Cut the fish fillets into 2-inch pieces. Pat dry with paper towels to ensure even cooking.
2. In a large pot, bring chicken broth to a boil over high heat. Tip: Use a wide pot to allow all ingredients to cook evenly.
3. Add soy sauce, ginger, garlic, and red pepper flakes to the broth. Stir well to combine.
4. Gently place fish pieces into the pot. Reduce heat to medium and simmer for 5 minutes. Tip: Do not stir the pot to prevent the fish from breaking apart.
5. Add green onions to the pot. Simmer for another 2 minutes. Tip: The green onions should remain crisp for a fresh contrast.
6. Remove from heat. Let it sit for 1 minute before serving.

Perfectly tender fish swims in a savory, slightly spicy broth. Serve it over steamed rice or with a side of crusty bread to soak up every last drop.

Tibetan Fish Momo

Momo lovers, meet your next obsession: Tibetan Fish Momo. These dumplings pack a flavorful punch with minimal ingredients.

Ingredients

– Flour – 2 cups – Water – ¾ cup – Salt – ½ tsp – Fish fillet – 1 lb, minced – Garlic – 2 cloves, minced – Ginger – 1 tbsp, minced – Green onions – 2, finely chopped – Soy sauce – 1 tbsp – Oil – 1 tbsp

Instructions

1. Mix flour, water, and salt in a bowl to form a dough. Knead for 5 minutes until smooth. Cover and rest for 30 minutes. Tip: Resting the dough makes it easier to roll. 2. Combine minced fish, garlic, ginger, green onions, and soy sauce in a bowl. Mix well. 3. Divide dough into small balls. Roll each into a 4-inch circle. 4. Place 1 tbsp of filling in the center of each circle. Fold and pleat edges to seal. Tip: Keep unused dough covered to prevent drying. 5. Heat oil in a steamer over medium heat. Arrange momos in the steamer, ensuring they don’t touch. 6. Steam for 10 minutes or until the wrappers turn translucent. Tip: Check water level to avoid burning. 7. Serve hot. These momos are juicy with a delicate wrapper. Try them with a side of spicy chili sauce for an extra kick.

Hong Kong Style Steamed Fish

Vivid in flavor and simplicity, Hong Kong Style Steamed Fish brings the essence of the sea to your table with minimal fuss.

Ingredients

• Whole white fish (like sea bass or cod) – 1 (about 1.5 lbs)
• Ginger – 1 tbsp, julienned
• Green onions – 2, sliced
• Soy sauce – 2 tbsp
• Sesame oil – 1 tsp
• Water – 1/4 cup

Instructions

1. Rinse the fish under cold water. Pat dry with paper towels.
2. Place the fish on a heatproof plate that fits inside your steamer.
3. Scatter ginger and half of the green onions over the fish.
4. Pour water into a wok or pot. Bring to a boil over high heat.
5. Once boiling, place the plate with the fish in the steamer. Cover and steam for 8-10 minutes, depending on the thickness of the fish.
6. Check for doneness by inserting a fork at the thickest part; flesh should flake easily.
7. Remove the plate from the steamer. Carefully pour out any liquid accumulated on the plate.
8. Drizzle soy sauce and sesame oil over the fish. Garnish with remaining green onions.
9. Heat a small pan over high heat until very hot. Pour 1 tbsp of oil into the pan, then immediately pour over the fish to sizzle the green onions.

Expect the fish to be tender and moist, with a clean, savory depth from the soy and sesame. Serve it straight from the steamer for a dramatic presentation, or pair with steamed rice to soak up the flavorful juices.

Conclusion

Ready to dive into a sea of flavors? Our roundup of 21 Delicious Asian Fish Recipes offers something for every occasion, from weeknight dinners to festive gatherings. We hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos