Fresh ginger, garlic, and bright red chilli transform mild coral trout fillets into a clean, aromatic meal that relies on the gentle power of steam. By infusing the fish with a balanced mix of soy sauce, rice vinegar, and a touch of sesame oil, you create a natural poaching liquid that keeps the delicate protein moist and tender from the inside out.

Using a steam-capable air fryer makes this preparation straightforward and efficient for a weeknight dinner. The process of steaming alongside baby bok choy ensures the vegetables retain their crunch and color, acting as a crisp counterpoint to the silky texture of the fish. It is a streamlined way to get a balanced, restaurant-quality meal on the table with very little cleanup.

Serving this steamed ginger and shallot fish over a bowl of jasmine rice allows the savory, citrusy juices from the pan to soak into every grain. If you enjoy a bit of extra kick, keeping a side of pickled ginger or a little extra soy dressing on hand ties the elements together, making it a reliable go-to for when you want something light but deeply satisfying.

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Steaming is one of the most elegant ways to prepare delicate fillets, as it preserves their moisture and subtle sweetness. If you enjoy this light approach, you might also like exploring a spicy version finished with pungent chilli oil, which adds a nice heat to the aromatics. For those interested in expanding their repertoire of traditional Cantonese-style steaming techniques, our guide to preparing silky steamed milk with fish maw offers a sophisticated and unique take on texture that pairs beautifully with seafood menus.

Try Next: 13 Seafood Recipes Packed With Bold Garlic, Chili & Butter Flavors

Key Ingredients

Coral Trout: These firm, deboned fillets serve as the primary protein for this steamed dish.
Fresh Ginger: Ginger matchsticks provide a sharp, aromatic bite that defines the classic steam profile.
Spring Onion: Thinly sliced shallots or spring onions add a mild, fresh onion crunch to the fish.
Red Chilli: Sliced red chilli introduces a subtle heat that cuts through the savory soy sauce base.
Soy Sauce: This base liquid provides the essential salty, umami depth to the steaming juices.
Sesame Oil: A small amount of sesame oil adds a toasted, nutty aroma to the finished fillets.
Baby Bok Choy: These greens steam alongside the fish to provide a crisp, mild vegetable component.

More Steamed and Savory Seafood Ideas

If you want a go-to classic, try this simple steamed fish preparation that relies on fresh ingredients and aromatic scallions for a clean, home-style meal.
For a different texture, our guide to making crispy fried tofu and fish meat provides an excellent alternative when you crave something crunchier rather than steamed.
To round out your meal with a soft, pillowy side, these fragrant pandan steamed buns provide the perfect aromatic contrast to savory fish dishes.

Steamed Ginger & Shallot Fish Fillets

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Ingredients

4 sprigs spring onion, ends trimmed, thinly sliced diagonally4cm-piece fresh ginger, peeled, cut into matchsticks2 garlic cloves, thinly sliced1 long fresh red chilli, thinly sliced3 tablespoons soy sauce2 tablespoons rice vinegar2 teaspoons sesame oil1/2 teaspoon brown sugar2 Coral Trout fillets, deboned.1 bunch baby bok choySteamed Jasmine Rice to serve

Method

Step 1Combine the spring onion, ginger, garlic, and chilli in a small bowl. Combine the soy sauce, vinegar, sesame oil, and sugar in a separate bowl. Set aside.Step 2Wash fish fillets under cold running water. Pat dry with paper towel.Step 3Sprinkle a quarter of the shallot mixture in the Tefal Pizza pan, Place the fish on top. Spread another quarter of the shallot mixture on top of fillet, drizzle with 3 tbspn soy-sauce mixture. Repeat for 2nd fillet.Step 4Place the pan in the Tefal Easy Fry Grill & Steam XXL. Add Bok Choy either next to the pan (as shown) or layer using the rack in the accessories pack. Add water to the steam container above.Step 5Press Steam, adjust time to 6 mins at 100c, press start. Cooking time varies depending on the thickness of the fish.Step 6Carefully remove from the airfryer, plate up alongside the jasmine rice, pour the juices from the pan over fish. I like to reserve some of the soy sauce mixture (or make extra) as a dipping sauce with pickled ginger. So delicious!

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