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    Ginger-Steamed Fish With Troy's Hana-Style Sauce

    This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. We use reduced-sodium soy sauce to keep the sodium in check. Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it’s tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and a green papaya salad.


    • 6 5-ounce portions striped bass, halibut or any flaky white fish
    • 6 1/4-inch -thick slices peeled fresh ginger
    • 1/4 cup peeled fresh ginger, minced
    • 1/4 cup garlic, chopped
    • 1/4 cup sesame seeds
    • 2 tablespoons grapeseed oil, or canola oil
    • 2 tablespoons toasted sesame oil
    • 1/4 cup reduced-sodium soy sauce
    • 2-3 scallions, thinly sliced, for garnish


    Step 1
    To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
    Step 2
    To prepare sauce: Combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
    Step 3
    Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.


    If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.

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