Steamed White-Meat Fish with Soy-Herb Sauce

Steamed White-Meat Fish with Soy-Herb Sauce

A quick recipe for spicing up whitefish.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

1/2 clove

5 cm (2 in.)

as needed

to taste

(A)Steaming Sauce

1/2 Tbsp


  1. Finely chop the ginger and long onion, and mix with (A).
  2. Place the fish fillets on a heat-safe plate and add the ginger and long onion.  Mix evenly and steam in a steamer over boiling water.
  3. Chop the green onions diagonally and sprinkle on top.  Add freshly squeezed lemon juice and ground pepper.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.


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