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Chinese Style Steamed Fish Fillets






  • 1/2 lbs Rock Cod Fillets can sub with other white meat fish fillets
  • 1/2 Cup Dashi can sub with water but will alter taste
  • 1 tbsp Vegetable Oil
  • 1 tbsp Japanese Sake can be replaced with dry sherry
  • 2 tbsp soy sauce
  • 2 tsp Sweetener monkfruit erythritol blend
  • sugar or sweetener of choice
  • 1 Inch Ginger
  • 4 Cloves Garlic
  • 3 Stalk Green Onion


8 min

serving size:

Serves: 2


1. Prepare dashi.

2. Slice ginger, garlic cloves, and green onions
Cut match stick green onions, ginger and chop cayenne pepper as shown below. These will be used as the toppings so set them aside.
Pat fish fillets dry with a paper towel, lightly salt both sides and transfer fillets to a heat safe plate.

3. In a stove top pot, add Dashi, vegetable oil, Japanese sake, Soy Sauce, sweetener, sliced ginger, sliced garlic, green onions and mix well. Bring liquid to a soft boil over medium heat.

4. Once boiling, reduce heat to medium-low, place plate on top of steaming rack (or directly on top of water if you don't have a steaming rack), completely cover and steam for 4-6 minutes or until the fish easily flakes off with a fork.

5. Once fish is cooked, transfer to a serving plate, top with green onions, ginger, cayenne pepper and spoon the reserved liquid on top. Enjoy hot!