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

Ginger-Steamed Fish With Troy's Hana-Style Sauce
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WebMD Recipe from

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.

Prep: 20 | Total Time: 20
  • 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
  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.
  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.
  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.

Nutritional Information
  • Calories 270
  • Fat 14 g
    • Saturated fat 1 g
  • Cholesterol 69 mg
  • Carbohydrates 6 g
    • Dietary fiber 1 g
  • Protein 29 g
  • Sodium 466 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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