Savoring Steamed Monkfish: Clean Chinese Flavors of Ginger and Garlic (Day 14)

Engaging in the culinary art of steaming can transform the simplest of ingredients into a delectable meal. Today, we’ll guide you through preparing a classic Chinese-style steamed monkfish, utilizing ingredients that infuse the dish with distinct flavors.

As the rice simmers quietly, readying itself to accompany the fish, we’ll prepare the monkfish by slicing it into sushi-sized pieces. Aging the monkfish enhances its flavor, but fresh monkfish can also suffice for this recipe.

Before steaming, the fish is embellished with finely chopped ginger—a step that lays the foundation for the dish’s aromatic profile.

As the first steaming phase completes, we incorporate garlic, which introduces an extra dimension of flavor.

During the second steaming phase, while our senses indulge in the melding aromas, we prepare the bright, zesty spring onions.

And the sauce—a simple but impactful combination of soy sauce and sesame oil, briefly warmed to marry the flavors.

In the final stage of plating, we combine all elements to present a visually stunning and taste-bud-enticing meal.


Simple, yet delicious.
350 gMonk fish tail
1 tbspChopped ginger
2Spring onions
1 cupWhite rice
1.5 cupsWater (for rice cooking)
To tasteSalt
1Clove of garlic
1 tbspSoy sauce
 1 tsSesame oil

Preparing the Initial Ingredients

Rice Cooking

I like to start off with the white rice so that it finished around the same time as the other parts of the meal.

So you should check the measurements on your particular rice, but for a cup of rice you’ll need about 1.5 cups of water.

This is super easy to cook, just combine, let the water boil down, and make sure to take the rice off the plate before it starts burning. Stir the rice around a little after cooking so it gets nice and fluffy.

Fish Slicing

When it comes to the monkfish, thin slicing is essential. Follow these instructions:

  • Ensure the monkfish tail is fully cleaned by removing any sinew or skin.
  • Slice the fish into sushi-sized pieces. Think thin and wide.
  • Arrange the pieces in a single layer in a steamer.
If you don’t have a steamer like me, then a colander in a large pot works fine too. Just make sure to add water under the fish and don’t submerge it.

Note: Aging the monkfish for two weeks as I did really intensifies its flavor, but fresh monkfish works well too. If you’re new to monkfish then I’d say fresh is probably a good idea to try first.

Ginger Chopping

Chopped ginger will add a zesty layer of flavor to your dish:

  • Finely chop approximately a tablespoon of ginger.
  • Spread it over the monkfish before steaming.
  • Remember, the finer the chop, the more intense the flavor infused.

Tip: Be cautious of ginger’s potency; a little goes a long way.

First Steaming Phase

At this point, you can add your monkfish with ginger to the steamer. I like to add a gentle sprinkle of salt over the monkfish as well at this point, but this is completely optional.

Let them get to know each other for about two minutes. In the meantime, we’ll prepare some ginger.

Garlic Preparation

  • Take a clove of garlic and crush it.
  • Mince the crushed garlic into small, fine pieces.
  • After steaming the monkfish for 2 minutes, sprinkle the minced garlic over the fish.
  • Return to steam for an additional 2 minutes to infuse flavors.

Second Steaming Phase

After another two minutes, we are going to add some chopped spring onions as well.

Spring Onion Chopping

While the fish finishes steaming, we will chop up some spring onions and make a simple sauce for our steamed monkfish.

  • Grab 2 fresh spring onions.
  • Remove any wilted or damaged outer layers.
  • Rinse thoroughly under cold water to remove any dirt or debris.
  • Pat the spring onions dry with a clean towel.
  • Place on a cutting board and trim off the root ends and any undesirable top parts.
  • Finely chop the spring onions into small pieces suitable for garnishing.
  • Set them to the side until the fish is done steaming.

Sauce Preparation

In preparing the sauce that will complement your steamed monkfish, begin with these simple steps:

  • To create the base, measure and combine:
    • 1 tbsp Soy sauce
    • 1 ts sesame oil

The proportions should be sufficient to evenly coat the fish, without overwhelming it.

Next, heat the sauce mixture in the microwave for a few seconds, just long enough to warm it without making it too hot. The goal is to integrate the flavors seamlessly.

Once your fish is done steaming, it’s time to assemble.


When arranging the steamed monkfish, start with a generous spoonful of perfectly cooked white rice as your base.

Onto the rice, delicately place the pieces of monkfish along with the garlic and ginger. Ensure that they are laid out evenly.

Now you can sprinkle the spring onion over the dish. And for an enhanced flavor, add a bit of the steaming water. This liquid contains a concentrated essence of the monkfish and will imbue the dish with additional depth.

Final Touches:

  • Drizzle the combined sauce of warm soy sauce and a hint of sesame oil over the plated fish and rice.

As you savor the dish, notice the clean and robust flavors. The ginger, spring onions, soy sauce, and sesame oil meld perfectly, letting the naturally subtle taste of the monkfish shine through. Each bite promises a burst of flavor that’s both sophisticated and satisfying.

Yield: 2 portions

Chinese-Style Steamed Monkfish with Ginger and Garlic

Chinese-Style Steamed Monkfish with Ginger and Garlic

Welcome to our culinary adventure, where the art of steaming elevates monkfish to new heights. Delight in the harmonious blend of fresh ingredients and aromatic flavors as we guide you through preparing a classic Chinese-style steamed monkfish.

Prep Time 10 minutes
Cook Time 4 minutes
Additional Time 2 minutes
Total Time 16 minutes


  • 350g Monkfish tail, thinly sliced
  • 1 tbsp Chopped ginger
  • 2 Spring onions, finely chopped
  • 1 cup White rice
  • 1.5 cups Water (for rice cooking)
  • Salt (to taste)
  • 1 clove Garlic, minced
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil



  1. Rice Cooking: Begin by cooking the white rice according to package instructions to ensure it's ready in time to accompany the fish.
  2. Fish Slicing: Thinly slice the monkfish tail into sushi-sized pieces. Ensure it's fully cleaned. Arrange the slices in a steamer or colander.
  3. Ginger Chopping: Finely chop approximately 1 tablespoon of ginger. Spread it evenly over the monkfish slices for flavor infusion.
  4. First Steaming Phase: Steam the monkfish slices with ginger for 2 minutes.
  5. Second Steaming Phase: Sprinkle minced garlic over the fish and return to steam for an additional 2 minutes to infuse flavors.
  6. Cut up 2 spring onions. These will be used as a garnish.
  7. Sauce Preparation: In a small bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of sesame oil. Warm the sauce in the microwave for a few seconds to meld the flavors.


  1. Base Preparation: Start with a generous portion of perfectly cooked white rice as the base of your dish.
  2. Arranging Monkfish: Delicately place the steamed monkfish slices, along with garlic and ginger, evenly over the rice.
  3. Adding Spring Onions: Sprinkle the finely chopped spring onions over the monkfish and rice for a burst of freshness.
  4. Enhancing Flavors: Drizzle a bit of the steaming water over the dish for added depth of flavor.
  5. Sauce Drizzle: Finish by drizzling the warm soy sauce and sesame oil mixture over the plated monkfish and rice.


If you don't have a steamer, a colander and a big pot will work just fine. Make sure you don't submerge the fish in the water you'll use for steaming.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 307Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 780mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 36g

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Torstein Rottingen
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