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Soy Sauce Steamed Fish


2 tbsp oil
1/2 red onion
2 garlic cloves minced
1 tbsp minced lemongrass
1 tsp sesame oil
4 tbsp Kikkoman Naturally Brewed Soy Sauce
1 tbsp oyster sauce
2 tbsp sugar
1/2 cup of water
1 tsp black pepper
1 tbsp Chinese cooking wine or sake (optional)
2 thick fillets of white fish (I used Ling)
5cm piece ginger julienned
2-3 sprigs spring onion finely sliced (strips)
2 tbsp of neutral oil (veg, canola, etc)

To garnish
1/2 lime
1-2 birdseye chilli sliced
2 sprigs of coriander roughly chopped (optional)

Kikkoman sauce used in this recipe

Cook time
Prep time

Soy Sauce Steamed Fish


  1. To make the sauce fry onion in the pan with oil until soft, add the garlic and lemongrass fry until onion and garlic are slightly golden
  2. Add the sesame oil, Kikkoman Naturally Brewed Soy Sauce, oyster sauce, sugar, water, pepper and cooking wine (if avail) and cook for approx 3 minutes (this doesn’t need to be thick) and set aside to cool
  3. Pat the fish fry with a paper towel and cover with ginger sticks, pour the cooled sauce over the fish and steam for approximately 7-8 minutes (you want the fish to just pull apart)
  4. Remove the fish from the steamer and place spring onion over fish
  5. Heat up the oil in a pot until it starts to smoke, pour the oil over the spring onion and listen to that sizzle
  6. Garnish with chilli, a squeeze of lime and some coriander and enjoy
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