Ginger-Steamed Fish with Troy's Hana-Style Sauce

Ginger-Steamed Fish with Troy's Hana-Style Sauce

9 Reviews
From: EatingWell Magazine, January/February 2007

This shoyu-based sauce with fresh ginger, garlic and sesame is a classic at the Hotel Hana-Maui, Hawaii. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Fish
  • 6 5-ounce portions striped bass, halibut or any flaky white fish
  • 6¼-inch-thick slices peeled fresh ginger
  • Sauce
  • ¼ cup minced peeled fresh ginger
  • ¼ cup chopped garlic
  • ¼ cup sesame seeds
  • 2 tablespoons grapeseed oil, or canola oil
  • 2 tablespoons toasted sesame oil
  • ¼ cup reduced-sodium soy sauce
  • 2-3 scallions, thinly sliced, for garnish


  • Active

  • Ready In

  1. To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don't have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
  2. To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
  3. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 270 calories; 14 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 29 g protein; 24 mcg folate; 69 mg cholesterol; 0 g sugars; 0 g added sugars; 97 IU vitamin A; 4 mg vitamin C; 91 mg calcium; 2 mg iron; 455 mg sodium; 726 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean meat, 1 fat

Reviews 9

October 18, 2013
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By: EatingWell User
Delicious! I don't have low sodium soy sauce, and I measured the ingredients like I always do - by gauging. Turned out just slightly too salty but absolutely perfect when mixed with rice. Easy recipe, delicious, and all the ingredients are readily available in an Asian kitchen!!! :)
May 31, 2013
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By: EatingWell User
I could've eaten the sauce by itself The sauce is unique, extremely flavorful. Tastes like very fine cuisine yet super easy to make. Tip: burn it a little, brings out an even better flavor. Pros: sauce makes this dish completely Cons: tough if you don't have a steamer
November 30, 2011
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By: EatingWell User
Great dish! This was a great meal and definately on the regular menu line up. Be prepared and get out the food processor to then make this with ease. Pros: Delish! Cons: Lots of chopping, next time bringing out the food processer
June 19, 2010
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By: EatingWell User
The recipe is a classic...the soy sauce or for that matter any ingredient can always be adjusted to taste. Note, the sauce is fantastic over steamed chicken; another classic.
April 02, 2010
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By: EatingWell User
This was so delicious! The sauce by itself seemed like it was going to be overwhelming with all the garlic and ginger, but one it was on the fish it was fantastic.
February 18, 2010
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By: Amy Exah
This was so incredible, fresh and just hit the spot. I will definitely make this one again. Yummy!
January 13, 2010
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By: m.carlson-smith
Fantastic sauce! Don't be afraid of the amount of ginger and garlic in the sauce. It seemed like a lot to me, but it mellowed out quite nicely once you cooked it. I used tilapia for the fish and it was excellent. This sauce would probably be good on chicken, too.
January 13, 2010
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By: EatingWell User
Too salty, even with reduced sodium soy sauce.
January 09, 2010
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By: EatingWell User
easy to make and delicious, best of all good for you!
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