Steaming fish with ginger makes for a delicious, anti-inflammatory and antiangiogenic meal. It’s also very quick and easy to prepare.


Add some mushrooms, soy, and scallions, and you are activating all five defense systems in one fell swoop!


Serves: 4

Cooking Time: 20 mins

Prep Time: 10 mins




  • Shitake mushrooms
  • 5 tablespoons soy sauce
  • 1/8 tablespoon brown sugar
  • 4 fillets of seabass or salmon
  • 2 tablespoons sesame oil
  • 2 scallions, sliced lengthways, with the white and green parts separated.
  • 3-inch piece of fresh ginger, peeled and finely sliced.
  • 1 small bunch cilantro, hand-torn into small groups of leaves
  • 3 tablespoons of rice wine




Slice the mushrooms wafer thin and set aside. Combine the soy sauce, salt, sugar, and 2 tablespoons of water in a small bowl and set aside. Add 2 inches of water to the bottom of your wok, place a metal cover on it, and wait for the water to come to a boil. Remove the cover and place a bamboo steamer in the wok.

Rinse the fish and pat dry. Place the fish on a heatproof plate or onto foil. Pour the rice wine onto the fish. Place the plate in the steamer and cover. Steam for 10-12 minutes. Test the fish to ensure it’s cooked through by probing it with a fork to see if it penetrates through the whole fish with ease. Remove from the steamer if it does and place the fish on a serving platter. Arrange the green scallions, half the ginger, all of the cilantro, and mushrooms along the length of the fish.

Heat the sesame oil in a skillet to hot (but not to smoking) with the rest of the ginger. Turn off the heat and pour the oil on top of the fish. Then, pour the soy sauce mixture over the fish and serve immediately with some slices of lime.




If you don’t already own a bamboo steamer, then you can buy one very cheaply from any Asian supermarket or online. These are great for steaming all sorts of things, from dim-sum to vegetables.

If you only have a small steamer, then fear not! This recipe works just as well with fish fillets, although you will only need to steam them for about half the time.

If you’re plant-based then this recipe will also work great with thickly-sliced firm tofu.



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