Lemon Ginger Steamed Fish and Vegetables
White fish and crisp-tender vegetables are steamed with lemon, garlic, and ginger for a light, clean dinner or healthy lunch.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis is a simple steamed fish and vegetables dish built around mild white fish, fresh vegetables, and a light lemon-ginger seasoning. It is not tied to one specific national style, so the clean flavors and gentle cooking are the focus.
This version fixes a few common problems: the fish and vegetables are cut to cook at the same rate, the seasoning is divided properly, and the fish is steamed only until just flaky so it stays moist. Use fillets about 1 inch thick for the most even results.
Ingredients
- 2 white fish fillets, 6-8 oz each (170-225 g each), such as cod, haddock, halibut, or tilapia
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) finely grated fresh ginger
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1 cup (90 g) broccoli florets
- 1 cup (120 g) carrot slices, cut 1/4 inch thick
- 1 cup (90 g) bell pepper strips
- 1 tbsp (15 ml) chopped fresh parsley or cilantro, for garnish
- Lemon wedges, for serving (optional)
Instructions
- 1
Pat the fish dry and check for any pin bones. In a small bowl, stir together the olive oil, garlic, ginger, lemon juice, salt, and pepper until combined.
- 2
Place the fish in a shallow dish and spoon 1 tablespoon of the lemon-ginger mixture over the fillets, turning to coat lightly. Let stand at room temperature for 10 minutes while you prepare the vegetables.
- 3
Set a steamer basket over simmering water, making sure the water does not touch the basket. Add the carrots, cover, and steam over medium heat for 3 minutes to give them a head start.
- 4
Add the broccoli and bell pepper to the basket and toss with the remaining lemon-ginger mixture. Set the fish fillets on top of the vegetables in a single layer.
- 5
Cover and steam over medium heat for 8-12 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily and the vegetables are crisp-tender. The thickest part of the fish should reach 145°F (63°C).
- 6
Carefully lift out the fish and vegetables and transfer to plates. Spoon any juices from the dish or steamer basket over the top.
- 7
Scatter with parsley or cilantro and serve right away with lemon wedges, if using. Season with an extra pinch of salt or pepper only after tasting.
Tips for the Best Lemon Ginger Steamed Fish and Vegetables
- Choose fillets of similar thickness so both portions finish cooking at the same time; very thin fillets can overcook before the carrots are tender.
- Do not pour raw fish marinade over the cooked dish unless it has been heated; in this version, the seasoning is divided before the fish rests.
- If your steamer is small, keep the fish in a single layer and avoid overcrowding or the fish will cook unevenly.
- For more flavor, add 2-3 thin lemon slices under the fish while steaming, but remove them before serving if the pith tastes bitter.
- Snow peas, zucchini, or bok choy can replace one of the vegetables; just use quick-cooking pieces so everything finishes together.
- You can prep the vegetables and mix the lemon-ginger seasoning up to 1 day ahead and refrigerate them separately.
Storage and Reheating
This dish is best eaten fresh, since steamed fish can dry out when reheated. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in the microwave at 50% power or in a covered skillet over low heat with a spoonful of water just until warmed through. Freezing is not recommended because the vegetables soften and the fish texture turns grainy.
Frequently Asked Questions
What kind of fish is best for steaming?
Mild white fish with firm flakes works best, such as cod, haddock, halibut, pollock, or tilapia. Choose fillets about 1 inch thick for the most even cooking.
How do I know when steamed fish is done?
The fish is done when it turns opaque and flakes easily at the thickest part. If you use a thermometer, it should reach 145°F (63°C).
Can I make this without a steamer basket?
Yes. Use a heatproof plate set on a rack inside a large pot with a lid, or make a loose foil ring to hold the plate above simmering water. Keep the water below the plate so the fish steams rather than boils.
Can I use frozen fish fillets?
Yes, but thaw them completely and pat them very dry before seasoning. Excess moisture can dilute the lemon-ginger mixture and lengthen the steaming time.
Quick Info
Prep Time
15 min
Cook Time
20 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
