Steamed fish with ginger and orange

Ingredients

• to tasteoil
• 2sea bass or bream fillets
• 2 slicesroot ginger, finely shredded
• 1 clovegarlic, sliced
• 1orange, zested and juiced
• a handfulcoriander

Instructions

1. 1

   Oil the parchment

   Lightly coat a piece of baking parchment cut to the size of a dinner plate with oil.

2. 2

   Season the fish

   Place the fish fillets skin-side down in the centre of the parchment. Scatter over some of the ginger and garlic, then add the orange zest and juice.

3. 3

   Steam the parcel

   Set the parcel in a steamer basket; it is fine if its edges curl upwards. Cover and steam for 5 minutes, or longer if the fish fillets are large.

4. 4

   Finish with coriander

   Serve with the coriander scattered over the fish.

What is steamed fish with ginger and orange?

Steaming fish with aromatics is a simple way to cook it gently while keeping it moist. This version brings together mild sea bass or bream, fragrant ginger and garlic, and bright orange.

The parchment parcel holds the citrus and aromatics close to the fish as it cooks. Coriander added at the end gives the finished dish a fresh herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 44g protein, 3g carbs, 7g fat.

The fish supplies most of the protein, while the oil and fish contribute fat; the orange provides most of the carbohydrates. Serve with a generous portion of wilted greens to make the plate more substantial.

Choosing the fish

Fillets: Sea bass and bream both suit this gentle cooking method. Choose fillets of similar size so they are likely to cook at the same pace.

Building the flavour

Ginger and garlic: Finely shredded ginger and sliced garlic spread their flavour across the fish without overwhelming its delicate taste.

Orange: Use both the zest and juice, as the zest brings fragrant citrus oils while the juice adds brightness to the parcel.

Steaming in parchment

The parchment does not need to form a tightly sealed parcel; the recipe allows the edges to lift in the steamer. Keep the lid on while the fish cooks so the steam stays inside.

Steam for 5 minutes, then check the thickest part. If the fish is large and not yet cooked through, continue steaming for a little longer.

Checking for doneness

The fish is ready when its flesh has turned opaque and separates easily into flakes. Check the thickest section rather than relying on the thinner edges.

What to serve alongside

Wilted greens make a natural accompaniment, as suggested in the recipe description. Serve them alongside the fish and spoon over any orange-flavoured juices from the parchment.

Recipe notes & tips

• Cut the parchment to roughly the size of the plate that fits your steamer.
• Finely shred the ginger so it is easy to distribute over the fillets.
• Use the orange zest and juice together for a fuller citrus flavour.
• Keep the steamer covered during cooking.
• Check the thickest part of each fillet before serving.

Variations

• Try another fish: Use similarly sized white fish fillets in place of sea bass or bream.
• Add chilli: Scatter a little sliced chilli over the fish with the ginger and garlic.
• Use lime: Swap the orange for lime zest and juice for a sharper citrus note.
• Change the herbs: Finish with fresh parsley if coriander is not to your taste.

Common mistakes to avoid

• Uneven fillets: Fillets of very different thicknesses may cook at different rates; check each one separately.
• Skipping the zest: The juice alone misses the aromatic citrus oils; add the orange zest as well.
• Opening the lid repeatedly: Heat escapes from the steamer; keep it covered while the fish cooks.
• Overcooking the fish: It can become dry; check for opaque flesh that flakes easily and extend the time only as needed.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently until hot throughout, or enjoy chilled; reheating too forcefully can dry out the fish.

Frequently asked questions