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Steamed Whole Rock Fish

Steamed Whole Rock Fish

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 179kcal
Author Liza Agbanlog


  • 1 fresh whole rock fish, about 1.44 lbs (.656 kg)
  • 3 stalks green onions, julienned
  • 1- inch fresh ginger, peeled and julienned
  • Kosher salt


  • 3 tbsp mirin
  • 2 tbsp less sodium soy sauce or 1 tbsp regular soy sauce
  • ½ tsp sesame oil


  • Clean and rinse the fish. Pat the fish dry with paper towels and then season with salt.
  • Place the seasoned fish on a glass dish that would fit in your steamer. Spread the green onions and ginger over the fish.
  • Place the dish in the steamer and steam the fish until fish flakes easily with a fork, about 20 to 25 minutes. Gently transfer the cooked fish (minus the accumulated juices) on a platter.
  • In a small microwavable bowl, whisk together the mirin, soy sauce and sesame oil. Microwave on high heat for 20 second. Pour the sauce over the steamed fish.
  • Garnished the steamed fish with julienned green onions and ginger. Serve with rice on the side.


Note: If there’s no available microwave, combine the mirin, soy sauce and sesame oil in a small sauce pan. Bring to a boil and then pour over the fish.


Calories: 179kcal | Carbohydrates: 6g | Protein: 30g | Fat: 2g | Cholesterol: 81mg | Sodium: 486mg | Potassium: 669mg | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 0.8mg