Steamed Fish with Samsui Ginger Paste – 姜蓉蒸鱼

So after making a delicious samsui chicken. So we were thinking, why not pair the yummy samui ginger paste with steamed fish!

What we got was surprisingly good! The aromatic samsui paste complimented  the sweet and delicate texture of fish really well!

#themeatmensg #simple #samsui #gingerpaste #steamedfish

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  • Servings: 2

  • Time: 1 hr

  • Skill: Intermediate


  1. 1 Golden Snapper

  2. Spring onion and coriander for garnish

Samsui Ginger Paste:

  1. 30g old ginger

  2. 80g young ginger

  3. 3 cloves garlic

  4. 2 tbsp hua tiao wine (optional)

  5. 1½ tbsp light soy sauce

  6. 50ml sesame oil

  7. 30ml oil (optional pork lard)

  8. 1½ tbsp sugar

  9. 1 tbsp chicken powder (optional)

  10. ¼ tsp salt

  11. ⅛ tsp pepper


  1. Blend 30g old ginger, 80g young ginger, 3 cloves garlic, 1 tbsp hua tiao wine and 1½ tbsp light soy sauce until smooth.

  2. Heat 50ml sesame oil and 30ml oil until hot. But not to smoking hot as this will cause the ginger to turn bitter.

  3. Pour over the ginger mixture.

  4. Mix in 1½ tbsp sugar and 1 tbsp chicken powder. Set aside to cool.

  5. Wash fish and pat dry.

  6. Season with ¼ tsp salt, ⅛ tsp pepper and 1 tbsp Shaoxing wine.

  7. Spoon Samsui ginger paste over the fish.

  8. Steam for 15 minutes or until the fish is cooked.

  9. Garnish with spring onions. Serve immediately.