Steamed Whitefish

Steamed Whitefish

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15 min.
25 min.
4 Servings

Fish steamed with the flavors of ginger and green onions makes for a pleasing Asian meal.


  • 2 to 3 green onions, cut into 2-inch pieces
  • 1 tablespoon peeled, matchstick-size pieces fresh ginger
  • 1 lb. fish steaks or fillets (such as grouper or cod)
  • 1/3 cup hot water
  • 2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon MAGGI Instant Chicken Flavor Bouillon
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FILL bottom of steamer with water ensuring that the water does not touch the bottom of steamer basket. Heat water to boiling.

PLACE green onions and ginger on bottom of 9-inch pie plate. Arrange fish on top of green onion mixture. Carefully place pie plate in steamer basket; cover steamer. Steam for 8 to 10 minutes or until fish is cooked through and flakes easily when tested with a fork. Remove fish and green onions to a shallow bowl; discard cooking liquid.

PLACE 1/3 cup water, soy sauce, sugar, seasoning sauce and bouillon in small bowl; stir until dissolved. Pour over fish. Serve immediately.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 110
  • Calories from Fat: 10
  • Total Fat: 1g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 2g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 22g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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