Steamed Soy & Ginger Fish - Marion's Kitchen

Love watching your videos…inspiring me to cook more often since you make it effortless.

Hi Marion. I made this earlier and the soy sauce came out very soupy. I patched dry the fish and even covered it with foils before putting the lid of the steamer on. The same thing happened whenever I steam the whole fish (fresh tilapia). Would you kindly let me know what I should do to keep the soy sauce from turning soupy like that? Thank you!

Looks yummy!!!!!

Hi i was wondering why some recipe only steam the fish without the sauce, and some steams the fish with the sauce? Does it give different taste?

You shouldn't show the off putting Chinese steamer, what's the point? The pan is more than sufficient.

Glasses Frame bigger than Picture Frame?

Awesome video!!! Would this recipe work for Salmon as well?

I AM SI EXCITED AND SO OVERWHELMED BECAUSE I ORDERED YOU COCONUT SRIRACHA AND RED CURRY FRON A FRIEND IN AUSTRALIA. BY THE WAY, I AM FROM THE PHILIPPINES!

I made this today and I couldn't stop eating. Thank you for this amazing recipe.

Beautiful dish

Hey there little question, doesn't the dish become unhealthy if you pour that much oil on ?

hi marion, have done this recipe a couple of times. but how can i upscale it to 5 people? thanks

Verry lik

Good format to suggest always purchase sustainably fished swordfish & recommend nonprofit Monterey Bay Aquarium’s free downloadable Seafood Watch consumer’s guide

Too salty

more shitty commercials!

It’s a great recipe.

Wearing white in the kitchen is next level bravery

Great recipe. Just tried at home.Thanks

Where did you learn cooking

I love ❤️ all your recipes Marion 😘 thank
You for sharing ..

If you don’t want to serve it with rice, what does one do with all that sauce ? It would be too salty to actually have it with the fish right ?

I made this yesterday and it was super duper delicious. Easy to make and minimal clean up.

It looks delicious. I shall prepare this tonight with some haddock.

Can i use sesamee oil alone instead of mixing it with the vegetable oil?

make this with Mahi, delish.

Asian soy ginger bokchoy fish

Fantastic recipe we had a high end restaurant dining experience at home. The steaming process brought out the buttery deliciousness of the sea bass. Another amazing recipe courtesy of Marion :)

Hi Chef! Just wondering if the basic recipe will work for chicken breast fillet, instead of fish? Looking forward to your advice on this? Perhaps (if it does work) steaming time may need to be increased to 12-14 minutes, and chicken fillet to be marinated in a water with some salt n vinegar, say 20± minutes? (And, some way of adding a bit of sweetness to either fish or chicken?)

How do you know if the fish is cooked?

Thanks for sharing! I made it and it turned out great 👍.

Hey Marion , can we make this fish in oven too ?

Thank you for the steamer idea…just when you think you can’t learn a new thing…🎉BRILLIANT🎉

Not to be cruel, but those glasses remind me of 'Mr. Magoo'. 🤣

Dinner sorted thanks cheers from samoa 🇼🇸

Is that sizzle at the end just heated sesame oil?

Love love love this recipe!!! So easy to do it and taste so good

My partner makes this 😋instead of using soy sauce, she uses Oyster sauce with Salt and pepper but without the Lime, yummy

Hi Marion! I must thank you for this recipe! The addition of a bit of lime juice does cut through and tones down the saltiness of the soy sauce, and I added a dash of honey too. Taking the comments into consideration, I stirred the soy/honey/lime juice in a pot to cook it down a bit. Thanks again for your recipe, easier to steam than the Chinese style here in Malaysia.

Great, I love the way she streamed the fish

you're so hot

Gonna try it. ❤

If u want to add chili, i think it better to add it before u pouring in the hot oil

Made this last week in my bamboo steamer, delicious as usual 😊

this is perfect

This dish is my crush.
Thanks so much, Chef!

Awesome. Go tip

Sesame Oil too heavy. I like fried garlic fragrant hot oil pour, 2 Tbsp brandy or shaoxing chinese wine and 1 tbsp fried garlic

The foil idea is a life saver

I am making this for the second time. It's going to be on rotation at our place.
Delicious!