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Steamed Fish with Shiitake Mushrooms

Steamed Fish with Shiitake Mushrooms

  • Makes
    4 servings
  • Cook Time
    40 minutes

Lean white fish is mild in flavor, so before steaming the fillets we season it boldly with garlic, ginger, oyster sauce and fiery-sweet Sriracha. For a little spice, drizzle the plated fish fillets with a little chili oil before sprinkling with the scallions. Or sprinkle with toasted sesame seeds. Serve with steamed or stir-fried greens and jasmine rice.

Tip

Don't uncover the pot before 8 minutes of steaming has elapsed. Opening the lid releases steam and cools the pot.

Ingredients
  • 3

    tablespoons oyster sauce

  • 1

    tablespoon Sriracha

  • 1

    tablespoon grapeseed or other neutral oil

  • 8

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • 3

    tablespoons soy sauce, divided

  • Kosher salt and ground black pepper

  • 4

    6-ounce skinless cod, haddock or halibut fillets (each about 1 inch thick)

  • 8

    ounces shiitake mushrooms, stemmed and thinly sliced

  • 2

    tablespoons unseasoned rice vinegar

  • 1

    tablespoon packed light or dark brown sugar

  • 2

    scallions, thinly sliced

Step 1

In a shallow bowl or pie plate, whisk together the oyster sauce, Sriracha sauce, oil, garlic, ginger, 2 tablespoons of soy sauce and ½ teaspoon each salt and pepper.

Add the fillets and turn to coat, gently rubbing in the sauce. Add the mushrooms and toss until evenly coated. Marinate at room temperature for about 10 minutes.

Step 2

Place a steamer basket in a large Dutch oven. Add enough water to fill the bottom of pot without touching the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.

Step 3

Meanwhile, mist the steamer basket with cooking spray. Arrange the fish in an even layer in the basket and top the fillets with the mushrooms, evenly arranging them. Return the basket to the pot, cover and steam over medium until the fish flakes easily, 8 to 12 minutes.

Step 4

Meanwhile, in a small bowl, stir together the vinegar, sugar, the remaining 1 tablespoon soy sauce and ¼ cup water. When the fish is done, use a thin metal spatula to transfer the fillets and mushrooms to a platter. Sprinkle with the scallions and serve with the sauce on the side.