Steamed Fish with Ponzu
January 11th, 2012 17 Comments

Steamed Fish with Ponzu

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Steamed Fish with Ponzu Recipe

Serves 2 | Prep Time: 30 minutes | Cook Time: 5 minutes


8 oz sea bass
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing wine
3 dashes white pepper
3 dried shiitake mushrooms
1-inch piece ginger, peeled and cut into thin strips
1 scallion, cut into thin strips
2 tablespoons Mizkan AJIPON® Ponzu


Clean and rinse the sea bass with cold running water and pat dry with paper towels. Season with the sesame oil, Shaoxing wine, and white pepper. Soak the dried shiitake mushrooms with hot water for about 15 minutes. Squeeze the mushrooms dry of water, cut the stems and sliced into thin pieces.

Arrange the mushrooms on top of the fish. Steamed the fish for about 4-5 minutes or until cooked. Discard the cloudy water that seeps out from the fish. Add the ginger and scallion on top of the fish and pour the Mizkan AJIPON® Ponzu over the fish. Serve immediately with steamed rice.

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17 comments... read them below or add one

  1. Shirley says:

    Never thought of using ponzu in steamed fish. That’s a great idea. I love ponzu with my dumplings.

  2. Kiara says:

    I’ve just started to learn cooking Asian food and so glad to discover your site. Love every recipe you share. Can you tell me what other fish can I use?

  3. Fish looks amazing and delicious! I can now add this as another variation on my steamed fish recipes. Thanks Bee! :)

  4. Lim Poh Lian via Facebook says:

    thanks for sharing. Shall include this dish for CNY. =)

  5. I think i’ll like this more than the standard soy sauce. :)

  6. My family have steamed fish 2-3 times a week. Using Ponzu will be a nice change from the usual soy sauce.

  7. yohana juliana says:

    So easy and simple. Thanks for sharing.

  8. We loved celebrating Lunar New Year in korea. It meant 3 days off from work and eating lots of great food. We also liked to escape into the countryside to the spa. The fish looks incredible.

  9. @ConservativeYVR says:

    Hi Bee,

    Is the fish a fillet or whole? If I bought a whole fish, how long do I steam it for?


  10. First of all, this is not the best place to have a Chinese cooking techniques discussion. Chinese fried rice is made with overnight rice and whether or not the grain breaks all depends on the cooking skills and techniques of the cook. I, for one, will never make fried rice using freshly steamed rice or Japanese rice. I adore Chinese cooking techniques and I try to stay as authentic as I can. If you want to discuss further, please send me an email.

  11. tifanny says:

    woow, i think that look great. I’m gonna make it tomorrow for my anniversary. I just wondering, like your chinese steamed fish recipe too, why do you pour the flavouring sauce after the fish cooked? can I pour the sauce before so it can flavouring the fish while it cooked? thank you very much :)

  12. Jyannis says:

    Hi Bee – great recipe, would be a wonderful variation on the usual soy sauce accompaniment!

    Is it okay to use Basa fillets for this recipe? I have a couple of Basa fillets in my freezer but I have to admit I never tried steaming them…is it a fish that could/should be steamed?


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