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Ginger Fish in Nori Wrapper

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Steamer Recipes > Seafood

Ginger Fish in Nori Wrapper

Ginger Fish in Nori Wrapper is rated 4.0 / 5 based on 2 votes.


Preparation Time: 15 minutes and 20-30 minutes marinating time
Cooking Time: 5-8 minutes


  • Three tablespoons Japanese pickled ginger
  • red bell pepper (capsicum), seeded and sliced thinly
  • Four sheets toasted nori (yaki-nori or toasted seaweed)
  • Eight scallions (spring onions)
  • Four fish fillets about 185 g (6 oz) each and 12-15 cm (5-6 inches) long

For Marinade

  • One teaspoon Asian sesame oil
  • One tablespoon fish sauce
  • cup light soy sauce
  • cup shaoxing wine or dry sherry


  1. In a bowl, combine soy sauce, wine, fish sauce and sesame oil. Pour over fish fillets in flat dish. Leave for 20-30 minutes, turning once. Drain and discard marinade.
  2. Cut scallions with the same lengths as fish fillets, leaving some green top on.
  3. Place each fish fillet across a sheet of nori diagonally.
  4. Trim to smaller square shape if nori is too big for fillets.
  5. Add slices of pickled ginger and 2 or 3 strips of bell pepper in the centre of fish fillet.
  6. Add 2 scallions with one green tip and one white tip at each end.
  7. Brush each side flap of nori with water and fold with fish in centre. Press gently and seal.
  8. Vegetables strips and fish will still be visible at either end.
  9. Place 2 fish on each level of steamer and cover.
  10. Partially pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  11. Put the steamer over water and steam for 5-8 minutes.
  12. Change steamer levels halfway through for even cooking.
  13.  Get the fish off the steamer and serve with remaining steamed rice and pickled ginger.


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