Average: 5 (1 vote)
Active time
25 minutes
6 Servings

2 pounds firm-fleshed fillets (haddock, lake trout, sole, or flounder) skin removed

Ginger Marinade:

2 tablespoons rice wine or sake

1 ½ tablespoons minced, fresh ginger

1 ½ tablespoons soy sauce

1 teaspoon toasted sesame oil

Cilantro Sauce:

6 tablespoons chicken broth

3 tablespoons soy sauce

2 teaspoons sugar

¼ teaspoon freshly ground black pepper

½ cup chopped fresh cilantro

  1. Rinse the fish fillets lightly under cold water and drain thoroughly in a colander. Place them in a bowl. Stir together the ingredients of the ginger marinade, pour it over the fillets, and toss lightly to coat. Cover with plastic wrap and let the fillets marinate in the refrigerator for 10 minutes.
  2. Arrange the fillets, skin side down, on a heatproof plate and place in a steamer tray or on a rack over an empty tuna fish can. Pour enough water for steaming into a wok or pot and steam until the fish flakes when prodded with a knife, about 6 or 7 minutes for flounder or sole, 10 to 12 minutes for pickerel or lake trout. (Alternatively, you may grill the fish or sear it in a hot nonstick pan brushed lightly with oil. Cook for prescribed cooking time.)
  3. While the fish is steaming, in a saucepan, add all of the ingredients for the cilantro sauce and then heat until boiling. Stir and turn off the heat. Pour the heated sauce over the steamed fillets and serve immediately with steamed brown rice and a vegetable.

Recipe courtesy of Nina Simonds, from A Spoonful of Ginger; Alfred A. Knopf, 1999.


Calories: 155; Fat: 2 grams; Sodium: 646 milligrams; Carbohydrate: 2 grams; Protein: 29 grams

Yield: 6 Servings

How'd it Taste?

Prof 1
I loved this recipe with a few tweaks. I substituted parsley for cilantro and cooked the fish using sous vide. Served it over brown rice with some carrots, celery, and red pepper.

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