Chili Soy Sauce Steamed Fish

Thursday, August 15, 2013


  • 8 oz whitefish filets (sea bass, cod, halibut, red snapper, or tilapia are all good)
  • ½ cup water
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons thinly sliced ginger
  • ⅓ bok choy, chopped
  • 1 teaspoon chopped cilantro leaves
  • 3 minced garlic cloves
  • ½ teaspoon chili powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoons white sugar
  • Salt and black pepper


  1. Cut the fish filets into serving portions and season them with salt and black pepper.
  2. Line a steamer with parchment paper and put the filets in there.
  3. Put the bok choy on top of the fish.
  4. Cover and steam for 12 minutes or until the fish is done.
  5. Bring the water, chili powder, cilantro, soy sauce, sesame oil, ginger, garlic, red pepper flakes, and sugar to a boil in a small pan.
  6. Check the seasoning and adjust if necessary.
  7. Arrange the fish and bok choy on serving plates and pour the chili sauce over the top.

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  1. will be trying this tomorrow for our Teachers competition.

  2. We made this sauce and thought it was the best stir fry sauce we have ever had. We have some left over and we are going to try on stir fried veggies today. Fish and bok choy turned out lovely too. Wow...thanks again!

    1. We cooked down the leftovers for about 4 minutes and then added some black beans to it and mashed it in and put in fridge. It tastes like black bean sauce but without all of the MSG! Thanks again!